Old rice
Old rice, also known as “aged rice,” refers to rice grains that have been stored for a prolonged period—typically one year or longer—after being harvested. Its lower moisture content means that over time, rice loses moisture, becoming drier and harder. It has a unique flavor which develops a nuttier, stronger taste as it ages. Additionally, it requires more water and takes longer to cook.
Why old crop rice?
People often choose old rice due to the fluffier texture as it produces separate, fluffy grains, which is ideal for dishes like fried rice, pilaf, or biryanis. Chefs and people from Thailand and Africa often prefer old rice because its lower moisture content makes cooking results more consistent.
