This was previously the most commonly farmed rice, not only in Pals but all over the country. Unfortunately, it has been losing ground recently as rice producers have replaced it with more modern, higher-yield and more resistant varieties. We still grow it however. It has large, pearled grains with a high absorption capacity. It does not readily turn stodgy and is ideal for soupy rice dishes (casseroles or boiled dishes)

Cooking:
From 12 to 14 minutes