10Jinmaoyami natural long-grain fragrant rice, glutinous rice, fragrant, soft and waxy, whole box, special for clay pot rice

Mao Ya (Cat Tooth) Natural Long-Grain Fragrant Rice – Soft, Fragrant & Waxy Indica Rice Special for Clay Pot Rice

Discover the exceptional taste and texture of Mao Ya (Cat Tooth) Natural Long-Grain Fragrant Rice – a premium Indica rice variety celebrated for its slender, elongated grains, delicate natural fragrance, and uniquely soft yet slightly waxy cooked texture. Specially selected for clay pot rice (bao zai fan) cooking, this natural long-grain rice absorbs flavors beautifully, develops a perfect golden crust at the bottom of the clay pot, and delivers the authentic, satisfying rice experience that food lovers and professional chefs seek. Available in 500g trial packs, 5 Jin (2.5kg), 10 Jin (5kg), and 20 Jin (10kg) single or double bags.

Key Benefits

• Natural Long-Grain Mao Ya Variety – The Mao Ya (Cat Tooth) variety is named for its distinctive slender, elongated grains – a premium Indica rice prized for its natural fragrance, soft yet slightly waxy cooked texture, and the way each grain remains beautifully separate while still having a gentle stickiness that makes it perfect for clay pot rice and traditional Chinese rice dishes.
• Fragrant, Soft & Slightly Waxy Texture – Cooked Mao Ya rice delivers a uniquely satisfying combination of soft, tender grains with a subtle natural fragrance and a gentle waxy quality that gives each mouthful a pleasant, slightly sticky texture – more satisfying and flavorful than ordinary long-grain rice, yet without the heaviness of glutinous rice.
• Special for Clay Pot Rice (Bao Zai Fan) – Specifically selected as the ideal rice for authentic clay pot rice cooking – the long grains absorb the rich flavors of soy sauce, oyster sauce, and toppings beautifully, develop a perfect golden, slightly crispy crust at the bottom of the clay pot, and maintain their individual texture and bite throughout the cooking process.
• Natural & Minimally Processed – Produced from naturally grown rice with minimal processing to preserve the grain’s natural fragrance, nutritional content, and authentic flavor – delivering a cleaner, more natural rice eating experience compared to heavily processed commercial rice varieties that lose their character during milling.
• Versatile Cooking Applications – While exceptional for clay pot rice, Mao Ya rice is equally delicious for everyday steamed rice, rice porridge (congee), fried rice, and other traditional Chinese rice dishes – its natural fragrance and soft waxy texture elevate any rice-based meal from ordinary to memorable.
• Multiple Pack Sizes – Available in a 500g small trial pack to experience the quality before committing, 5 Jin (2.5kg) for regular household use, 10 Jin (5kg) for families, and 20 Jin (10kg) single or double bags for larger households and restaurants – with better value per kilogram in larger sizes.

How to Cook

For best results, rinse the rice 1–2 times in cold water until the water runs relatively clear – avoid over-rinsing to preserve the natural starch that gives Mao Ya rice its characteristic soft, slightly waxy texture. For steamed rice: use a 1:1.1 to 1:1.2 rice-to-water ratio (slightly less water than regular rice due to the waxy quality). Bring to a boil, reduce to the lowest heat, cover tightly, and cook for 12–15 minutes. Let stand covered for 5 minutes before serving. For clay pot rice: soak the rice for 20–30 minutes before cooking. Add rice and water to the clay pot (1:1 to 1:1.1 ratio), bring to a boil over medium heat, then reduce to low heat and cook until the water is absorbed. Drizzle a small amount of sesame oil or lard around the edge of the pot and continue on low heat for 3–5 minutes to develop the golden crust. Add your toppings (Chinese sausage, chicken, mushrooms, vegetables), cover, and cook for a further 2–3 minutes. Serve directly from the pot with soy sauce and oyster sauce. Store uncooked rice in a cool, dry, airtight container away from direct sunlight and strong odors.