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Our Seasoned Jasmine Rice starts with rinsing the rice until the water runs clear. This removes the outer starchy layer and prevents the rice from turning into a large mass once cooked. After the rinse, Chad slowly simmers the rice until perfectly cooked with stock and a Japanese Furikake blend. Then, he immediately chills the rice - quickly - to prevent it not only from over cooking, but to prepare for the ride to your microwave! A quick few minutes in chef Mic is all it takes to prep for your dinner!