Introducing Kinmemai
— the world’s first
health-inspired Japanese-made,
rinse-free gourmet rice

Limited Edition
Kinmemai Premium
The world’s first hand-selected,
artisanal rinse-free rice from Japan.
Learn more
Discover our collection of nutritional recipes

Engineered for good health

Imported from Japan, Kinmemai is a gourmet specialty rice unlike any other. Manufactured through the patented Kinmemai process, which enhances both the taste and nutrition of tender rice grains, it will please both the gourmands and the nutrition-minded alike.

Taste-tested by the most demanding taste buds

Kinmemai Better White™ has a slightly buttery, mildly nutty taste and a moist, creamy texture that is superior to that of conventional white rice.

Not a fan of the tough, chewy texture of brown rice? Thanks to a patented dewaxing process, Kinmemai Better Brown™ absorbs more water during cooking, resulting in a lighter, fluer texture unseen in conventional brown rice.

A balanced diet to support an urban active lifestyle

Packed with vitamins, as nutritious as conventional brown rice easy to digest Kinmemai Better Brown™ Rice appears lighter than conventional brown rice — that’s because the rice grains’ tough outer wax layer has been gently removed, making it easier on your digestive system, avoiding gas, bloating and cramping, which is typical of brown rice.

Excellent nutritional profile

A gentle, precise buffing process also means that Kinmemai Better Brown™ retains some of the rice grains’ most healthful components which are usually lost to traditional polishing. By retaining more of the rice grain, including the bran, it’s significantly more nutritious than conventional white rice.

Kinmemai Better White™Kinmemai Better Brown™

compared to conventional white rice

more vitamin B1
more vitamin B6
more folic acid
more dietary fibre
less calories
more LPS

compared to conventional white rice

more vitamin B1
more vitamin E
more dietary fibre
less calories
more LPS

*lipopolysaccharides (LPS) - a natural immune system booster which helps strengthen our immunity against cancer, flu and other infections

Comparison of calories per 100g

10 %
less calories
Kinmemai Better White™
20 %
less calories
Kinmemai Better Brown™

Environmentally friendly. No Rinsing Required!

Kinmemai Better White™ and Kinmemai Better Brown™ are cleanly buffed, without a need for the time-consuming hassle of rinsing and dramatically reduces water wastage.

Quick & Easy Preparation

Both types of Kinmemai rice are quick and easy to prepare. It takes just 20 minutes to cook Kinmemai Better White™ Rice and Kinmemai Better Brown™ Rice, so it is perfect for those nights when you are pressed for time.



Rice To Any Occasion

While Kinmemai Better White™ and Kinmemai Better Brown™ are delicious as is, they also make nutritiously flavourful substitutes for sushi rice, and are equally at home in the preparation of other ethnic foods such as risotto, paella, biriyani, pilaf and more! They’re perfect for fried rice too, with a smooth even texture that coats effortlessly with cooking oil.

Our secret —
Adding by reducing


Using innovative buffing machinery from Toyo Rice Corp, the Kinmemai polishing process removes just the indigestible wax layer of the rice grain.

Kinmemai Better Brown™


Kinmemai Better Brown™ Rice brings more to the table than just the chestnut hue and nutritional values of brown rice. It’s also irresistibly fluffy, easier to digest and quicker cooking than conventional brown rice.

Kinmemai Better White™


Kinmemai Better White™ Rice has the appearance, digestibility and quick-cooking time of white rice, but the similarities end there. Expect a buttery, nutty taste and moist, creamy texture; with a nutritional profile superior to conventional white rice.

By retaining the bran layer, sub-aleurone as well as the rice germ, Kinmemai is as nutritious as conventional brown rice, with the fluffiness and digestibility of white rice that does not require rinsing.

in making Kinmemai Better White™ Rice, only the bran and wax layers are removed: the nutrient-dense sub-aleurone layer and germ remain.

By retaining the bran layer, sub-aleurone as well as the rice germ, Kinmemai is as nutritious as conventional brown rice, with the fluffiness and digestibility of white rice that does not require rinsing.

in making Kinmemai Better White™ Rice, only the bran and wax layers are removed: the nutrient-dense sub-aleurone layer and germ remain.

How to cook on a stovetop

How to cook on a stovetop

Half the Battle Won. Neither Kinmemai Better White™ nor Kinmemai Better Brown™ require rinsing before cooking.


Kinmemai Better White™

Measure 250cc water for every cup (150g) of rice.
Soak rice 30 minutes (optional for best flavour).
Heat until water boils.
Cover and keep on high heat for 8 minutes.
Switch to low heat and simmer for 12 minutes.
Turn heat to high for 30 seconds and remove pot from heat.
Keep lid on, letting rice sit for 20 minutes before serving.

Kinmemai Better Brown™

Measure rice and water, ratio 1 : 1 ½.
Soak rice 60 minutes (optional for best flavour).
Heat until water boils.
Cover and keep on high heat for 8 minutes.
Switch to low heat and simmer for 12 minutes.
Turn heat to high for 30 seconds and remove pot from heat.
Keep lid on, letting rice sit for 20 minutes before serving.

How to cook on a rice cooker

How to cook on a rice cooker

Half the Battle Won. Neither Kinmemai Better White™ nor Kinmemai Better Brown™ require rinsing before cooking.


Kinmemai Better White™

Add water to the water level position for milled rice as indicated inside your cooker and an additional 30-45cc of water for every cup of rice.
Use only 60% of your rice cooker’s capacity to avoid overflow.
Soak rice 30 minutes (optional for best flavour).
Cook rice in white rice cooking mode.
Let rice sit for 10 minutes after completion before serving.

Kinmemai Better Brown™

Measure rice and water, ratio 1 : 1 ½.
Use only 60% of your rice cooker’s capacity to avoid overflow.
Soak rice for 60 minutes (optional for best flavour).
Cook rice in white rice cooking mode.
Let rice sit for 10 minutes after completion before serving.

Where to buy


Kowloon, Hong Kong

Quarry Bay, Hong Kong

Causeway bay, Hong Kong

New Territories, Hong Kong

Ma On Shan, Hong Kong


Brisbane, Australia

Goldcoast, Australia

Melbourne, Australia

Perth, Australia

Sydney, Australia


Sinigang Siam Seafood Risotto recipe

Sinigang Siam Seafood Risotto


  • 300g Kinmemai Better White Rice
  • 1 yellow onion, peeled and cut into quarters
  • 3 tomatoes, quartered
  • 100g tamarind pulp
  • 2-3 pieces tamarind peel
  • 400g seafood of your choice – a mix of prawns, scallops, fish and squid works well
  • 50g dried shrimp, soaked in water until soft, then drained and pounded/blended
  • 50g ikan bilis, rinsed
  • 16 cherry tomatoes, halved
  • 2-3 tablespoons fish sauce
  • 2-3 tablespoons cooking oil
  • Sugar and salt, to taste
  • 6 soft-boiled quails’ eggs, peeled and halved, to garnish
  • Fresh coriander and lime wedges, to garnish
  • 1 tablespoon tobiko (flying fish roe), to garnish (optional)Spice paste:
  • 4 shallots, peeled and halved
  • 3 cloves garlic, peeled
  • 60g dried chilli paste
  • 60g douban jiang (chilli bean paste)
  • 3 large red chillies, trimmed and roughly chopped
  • 1 teaspoon ground turmeric



Recipe credit: Sarah Benjamin,


(Serving  4-6)


  1. First, prepare the stock. Place the onion, quartered tomatoes, tamarind pulp, tamarind peel and ikan bilis in a large pot and top up with 3 litres water. Bring to a boil, then turn the heat down to simmer for 1 hour. Remove all solid ingredients from the stock.
  2. In the meantime, make the spice paste. Blend all the ingredients in a food processor until smooth. Heat up cooking oil in a large, deep pan over a medium heat, and add the pounded dried shrimp. Cook while stirring, until the dried shrimp takes on a golden brown colour.
  3. Add the spice paste to the pan, and fry for 5-10 minutes, until fragrant. The oil should be ‘floating’ at the surface of the spice paste.
  4. Add Kinmemai Better White rice to the pan, and toss to coat every grain in the spice paste. Now, begin to make the risotto by adding two ladles full of stock to the rice, stirring to mix. Once the liquid is almost completely absorbed, repeat the process. Keep going until the rice is almost cooked, with a little bite in the centre.
  5. Stir the halved cherry tomatoes into the risotto, seasoning with fish sauce, salt and sugar to taste. Top the risotto with the seafood, and pour a ladleful of stock in. Cover the pan and simmer for 5 minutes, until the seafood is just cooked. Garnish with halved quails’ eggs, fresh coriander and a spoonful of tobiko, and serve alongside lime wedges. Stir together before serving!

Chicken and Pumpkin Congee with Black Fugus and Wolfberries recipe

Chicken and Pumpkin Congee with Black Fugus and Wolfberries

 Ingredients(6- 8 portions)

  • 2 cups (300g) Kinmemai Better Brown™
  • 15 cups (3000mL) Water
  • 2 tbsp Oil
  • ½ tbsp Salt
  • 250g Pumpkin
  • 3 pieces Black fungus
  • 30g Wolfberries
  • 1 Whole chicken, chopped into pieces or 3-4 pieces Boneless chicken thighs
  • Salt
  • Ground white pepper
  • 2 Scallions, chopped


  • 2 tbsp Soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tsp Sugar
  • ½ tsp Salt
  • ½ tsp White pepper
  • 1 slice Ginger, julienned



  1. Soak Better Brown™ rice for 1 hour. Drain and mix with oil and salt. Let it sit for 30 minutes.
  2. Peel the pumpkin and cut into cubes. Rinse and soak the wolfberries for 20 minutes and drain. Wash black fungus and dice. Set aside.
  3. Cut the chicken into pieces. Marinate with the marinade for 20 minutes.
  4. Boil 3L of water in a pot and add soaked rice and pumpkin. Let it cook for 10 minutes on high heat. Stir occasionally to prevent rice from sticking to the bottom of the pot.
  5. Turn to medium-low heat, cover and cook for 30 minutes. Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pot.
  6. Remove the lid, add black fungus, wolfberries and chicken pieces. Turn to medium-high heat and cook for an additional 15 minutes, or until chicken is cooked through.
  7. Season with salt and white pepper. Ladle congee into bowls and garnish with chopped scallions.

Wee Fun – Kinmemai rice served with seafood gravy recipe

Wee Fun – Kinmemai rice served with seafood gravy


  • 100g Kinmemai Better White Rice
  • 50g Prawns, remove the head and shell of prawns.  Slit into butterfly and remove the vein.
  • 50g Squid, Trip, wash and slice into pieces.
  • 50g Fish, Trip, wash and slice into pieces
  • 60g Chye Sim, wash, drain and cut into bite size
  • 10g Garlic, peel and chop
  • 15g Oil


  • 250ml  Chicken Stock
  • 30g Oyster Sauce
  • 15g Light soya Sauce
  • 2g Pepper
  • 2g Sesame oil
  • 15g Cornstarch, Add in water to form slurry
  • 1-2 Eggs, Beaten


  • 5g Fried Shallots
  • Spring Coriander


  1. Cook Kinmemai Better White rice and set aside to keep warm.
  2. Prepare the seafood and Chye Sim.
  3. Heat up wok with oil, add in chopped garlic to cook till light golden brown.
  4. Add in seafood and seasonings (oyster sauce, light soya sauce, dark soya sauce, pepper, chicken stock and sesame oil).
  5. Taste. Thicken with cornstarch. Turn off the fire, add in beaten eggs.
  6. Transfer white rice to serving plate. Add in seafood gravy.
  7. Garnish with fried shallots and coriander.

Brown Rice Ngor Hiang recipe

Brown Rice Ngor Hiang


  • 100g Kinmemai Better Brown Rice
  • 40g Beancurd skin, cut in 3sheets into 36cm x 36cm
  • 300g Minced pork collar
  • 50g Shallot, chop coarsely
  • 15g Dried shrimps, toasted, chop coarsely
  • 100g Prawn meat, cut small dice
  • 50g Chestnut, chop coarsely
  • 20g Spring Onion, cut ring
  • 100g Carrot, cut small dice
  • 15g Light soya sauce
  • 5g Five spice powder
  • 2g White pepper powder
  • 1 Whole Egg
  • 1 Egg White, to secure skin
  • 15g Plain flour
  • 2000g Cooking oil
  • 5g Sesami oil


  1. Cook Kinmemai Better Brown and chill in fridge (after cooked).
  2. Mix shallot, dried shrimps, prawn meat, chestnut, spring onion, carrot to the minced pork in a mixing bowl. Mix well.
  3. Marinate the mixture of ingredients with light soya sauce, five spice powder, white pepper powder, egg and plain flour. Mix well, cover with cling wrap and leave in the chiller for 20min.
  4. Place the beancurd skin neatly on the chopping board.
  5. Use a clean damp cloth and wipe the beancurd skin gently.
  6. Place the marinated meat filling in the lower half of the beancurd skin leaving a small gap at the bottom and at the side.
  7. Fold the side over the meat filling, cooked Kinmemai Better Brown rice and roll the meat tightly and firm. Secure the remining corner with egg white.
  8. Prepare a steamer lined with parchment paper. Arrange the Ngor Hiang neatly and do not touch one another.
  9. Steam for 10 minutes and cool down completely.
  10. Prepare wok and add oil for deep frying. Temperature at 170 ̊C.
  11. Dust the ngor hiang with plain flour.
  12. Slowly place the Ngor Hiang in the oil and deep fry till golden brown.
  13. Pat dry with paper towels and cut into sizes. Serve.

Nasi Lemak topped with Poached Quail Egg recipe

Nasi Lemak topped with Poached Quail Egg


Kinmemai Better White Coconut Rice

500g       Kinmemai Better White

250g       coconut cream

250g       water

1pc          lemon grass

2pcs        pandan leaves

½ tsp       salt

Spicy Dried Shrimp

125g       dried shrimps, soaked in water

100g       shallots

10pc       red chili big

3 pcs       chili padi

1tbsp     brown sugar

3pcs        garlic

Pinch     salt

100g       cooking oil


Poached Quail  Egg

5 nos      fresh quail eggs

1tsp        salt

1ltr          water

Plastic Cling wrap for poaching the egg


Pickled Cucumber

2 nos      Japanese Cucumber, de-seed

300ml   water

150g       sugar

150g       vinegar


Crispy Silver Fish

50g          dried silver bait

Oil for deep frying



1.Kinmemai Better White Coconut Rice

Soaked Kinmemai Better White rice for 10 minutes . Rinse the rice once and mixed everything together . Steamed till cooked or about 45 minutes.

2.Spicy Dried Shrimp

Pound the dried shrimps till broken.

Blend shallots, garlic and chili together till fine paste.

Fry the paste with oil in a wok over medium heat till fragrant and add shrimps . Fry till the mixture turned darker. Add seasoning and set aside.

 3. Preparation for Poached Quail Egg

Place the plastic film on a rice bowl . Cracked the egg into the bowl and tied up into the shape of a ball-like. Repeat the same for the rest of the rest for the eggs. Place into a pot of simmering hot water for 3-4 minutes. Removed and set aside for later used.

4.Preparation for Crispy Silver Fish

Fry the silver baits over high heat till crispy ( 15 seconds )


Place the cooked coconut rice and spicy dried shrimp  in a large mixing bowl . Mixed well.

To assemble- Place the Nasi Lemak on the centre of a plate ( optional with banana leaf ) and topped with poached quail egg, pickled Cucumber , crispy silver baits fish, coriander leafs and honey tomatoes small wedges.

Garnish the sambal chili around the side of the rice .

Fried Rice Wrapped In Lotus Leaves recipe

Fried Rice Wrapped In Lotus Leaves


(4 portions)

  • 200g Kinmemai Better Brown Rice
  • 2pc Large fresh lotus leaves
  • 1 litre Oil
  • 100g Shallot
  • 20g Garlic
  • 100g Chicken boneless
  • 4 Dried scallops
  • 1 Chinese sausage
  • 10g Spring onion


  • 15g Oyster sauce
  • 10g Dark soya sauce
  • 15g Light soya sauce
  • 2g Sugar
  • 2g Pepper
  • 5g Sesame oil
  • 1-2 Strings


  1. Cook 200g Kinmemai Better Brown rice with 210g water.
  2. Remove chicken(boneless) skin, cut into dice and marinate lightly with soya sauce, Oyster sauce, dark soya sauce, pepper, sugar, sesame oil, cornstarch and oil.
  3. Pre-cook Chicken with oil till cook.
  4. Steam and shred Dried scallops.
  5. Soak Dried Chinese black mushroom in hot water, trim the stem and cut into dice.
  6. Steam and shred dried scallops.
  7. Blanch Chinese sausage in water, remove skin cut into dice.
  8. Wash spring onion, cut into dice for garnish.
  9. Blanch the lotus leaves in water, refresh, drain dry and brush its internal surface with oil.
  10. Heat up wok and add oil, blanch the chicken over medium heat. Drain and set aside. Pour away the oil.
  11. Heat up the wok, add a bit of oil, rice and stir fry for a while.
  12. Add seasonings: pepper, sugar, oyster sauce, light soya sauce, dark soya sauce and sesame oil.
  13. Add in blanched chicken, sausage, Chinese black mushroom and shredded scallops.
  14. Mix the rice thoroughly. Taste.
  15. Line a medium-size soup bowl* with the lotus leaves, grease the center with oil. Scoop the mixed rice into bowl.
  16. Pull up the side of the lotus leaves and tie into a ball with strings. Place the lotus leaf parcel to steam for 45 minutes to 1 hour.
  17. After steamed, transfer the rice to serving plate. Cut open the top of the parcel with a pair of scissors just before serving.
  18. Sprinkle cut spring onion as garnish.


*The soup bowl is used as a mold to get the round shape. Any shape/size bowl can be used.

Chicken Katsu Rice Burger recipe

Chicken Katsu Rice Burger

Click here to watch the video


(4 portions)

  • 400g Kinmemai brown rice 600ml water
  • 1 tbsp flour
  • 2 boneless chicken thighs
  • 2 tbsp sake
  • ½ tsp kosher salt
  • ⅛ tsp cracked black pepper
  • 2 eggs
  • 50g all-purpose flour
  • 50g panko
  • 2 sheets of Nori
  • 5 tbsp katsu sauce
  • 4 leaves of lettuce
  • 1 tomato (cut into slices)
  • 1 tsp sesame oil
  • 1 tsp soya sauce
  • 1 packet furikake
  • Oil for deep frying


  1. Cook 400g Kinmemai as per cooking instruction. Do not wash the rice.
  2. Cut 2 chicken thighs into 2. Transfer to a bowl.
  3. Add in 2 tbsp sake, ½ tsp kosher salt and ⅛ tsp cracked black pepper.
  4. Marinate it for 30 minutes.
  5. Fluff up rice once its cooked, and mix in 1 tbsp all-purpose flour. Mix well.
  6. Place a 9cm ring mould on a cling wrap.
  7. Divide rice into 8 portions of 50g each.
  8. Mould and compress 1 portion of the rice. Remove ring mould and wrap rice.
  9. Chill in the fridge until ready to cook.
  10. Prepare breading station with 3 plates.
  11. Place 50g all-purpose flour into one plate.
  12. Beat 2 eggs into the second plate.
  13. Place 50g panko into the third plate. Season with a dash of salt and pepper.
  14. Coat each piece of chicken thighs with flour, shake off the excess.
  15. Dip into the beaten egg.
  16. And last, coat it with the breadcrumb mixture. Deep fry chicken on medium heat until golden brown.
  17. Remove and set aside on a rack.
  18. Cut Nori sheets into 8-9cm rounds. Set aside.
  19. Remove cling wrap from the rice patties. Stick the Nori rounds on one side of the rice patties.
  20. Heat a pan on medium heat and sear the rice patties Nori side down first. Lightly brush the top with sesame oil followed by soya sauce. Sear both sides until crisp. Be gentle with it as not to fall apart.
  21. Place 1 rice patty with Nori side facing up.
  22. Place green coral lettuce followed by a slice of tomato.
  23. Top with chicken katsu.
  24. Drizzle with Katsu sauce
  25. Sprinkle furikake on it.
  26. Top with a rice patty, with Nori side down.
  27. Garnish with more furikake.

Japanese Curry Rice recipe

Japanese Curry Rice


(4 portions)

  • 4 cups Kinmemai Better Brown™
  • 250g Boneless beef
  • 3 Potatoes
  • 1 Onion
  • 1 Carrot
  • 1 Clove garlic
  • 1 tbsp. Vegetable oil
  • 4 cups Chicken broth
  • 110g Japanese curry roux
  • 1 tbsp. Ketchup
  • 1 tbsp. Soya sauce


  1. Take 2 tbsp. oil, diced garlic, onions in wedges and sauté over medium heat till translucent in a large pot.
  2. Peel and cut carrots and potatoes in rolling wedges.
  3. Add and mix diced beef, carrot and potatoes into pot.
  4. Add the chicken broth.
  5. Bring the stock to boil, skimming the scrum and fat from the surface of the stock.
  6. Simmer uncovered for 20 minutes, stirring occasionally.
  7. When the potatoes are ready, add curry roux. Use a ladle, slowly dissolving the roux with a wooden spoon or chopsticks.
  8. Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally until the curry becomes thick.
  9. Serve curry with Kinmemai Better Brown™ on the side.

Budor Udang recipe

Budor Udang

This recipe is by bestselling cookbook author and veteran in the local food scene, Sylvia Tan. Originally a simple porridge made with leftover gravy from popiah parties, Budor Udang is now prepared as a dish in its own right. Despite the Malay name, this is very much a dish with Chinese origins.


(6-8 portions)

  • 2 cups Kinmemai Better White™
  • 10 cups Water and chicken or prawn stock, (use more if watery gruel is preferred)
  • 2 Cakes of Tau Kwa (firmed bean curd cake), cut into strips
  • 300g Peeled small prawns
  • 1 tbsp. Tau Cheow (soya bean paste)
  • 1 tsp. Chopped garlic
  • 1 tsp. Light soya sauce
  • Pepper


  • Fried chopped garlic, available bottled
  • Fresh coriander leaves
  • Chili paste, optional


  1. Soak Better White™ rice for half an hour.
  2. Heat 2 tbsp. oil in a wok and fry tau kwa strips till golden. Place on kitchen paper to drain, and leave aside.
  3. Heat 1 tsp. of oil in a pan to soften chopped garlic and soya bean paste. Add stock.
  4. Drain soaked rice and add to pot. Add water to make up 10 cups, then bring to boil. Turn down fire and continue to simmer till rice grains are soft.
  5. Once rice is softened, add the peeled prawns and tau kwa strips and bring back to boil. Season with pepper. Add soya sauce, if preferred, to taste.
  6. Ladle porridge into small bowls, and garnish with fried garlic and fresh coriander leaves. Serve with chilli paste on the side.

Pumpkin Nasi Lemak recipe

Pumpkin Nasi Lemak

This recipe is by bestselling cookbook author and veteran in the local food scene, Sylvia Tan. This is Nasi Lemak with an anti-oxidant twist of pumpkin, with grilled tamarind fish to cut through the sweetness. Who says you can’t indulge and be health-conscious at the same time?


(6-8 portions)

  • 1 kg Butternut pumpkin
  • 4 cups Kinmemai Better White™
  • 1 tbsp. Oil
  • 1 Onion, chopped
  • 3 tbsp. Bottled nonya sambal chili paste
  • 1 cup Coconut milk
  • Fresh kaffir lime leaves and cucumber (optional)


  • 6 Batang fish steaks
  • 2 tbsp. Tamarind paste
  • 1 tsp. Salt
  • 1 tsp. Sugar


  1. Peel pumpkin, then cut into large cubes (to soften the pumpkin for easier cutting, microwave the whole fruit in the oven on high for 5 minutes).
  2. Heat oil in a wok and fry onions. Add the bottled sambal, then stir in rice, making sure all the grains are coated with the spice.
  3. Transfer rice mixture to a rice cooker, then add 4 cups of water and cook till tender. When rice is dry, add pumpkin pieces and complete the rice cooking cycle.
  4. After rice is cooked, add coconut milk, stirring gently. Leave rice covered for 10 minutes to absorb the coconut flavour.
  5. Prepare tamarind fish. Mix  tamarind paste, salt and sugar, and rub into the fish steaks.
  6. Cover and leave to marinate for at least an hour (overnight for best results) in the fridge.
  7. When rice is ready, heat grill pan.
  8. Coat prepared fish slices with a little vegetable oil. Place fish on heated pan for just 3-5 minutes on either side, cook till seared.
  9. Plate rice on a large platter, topped with grilled fish and garnished with fresh kaffir lime leaves and cucumber. Serve.

Thai Olive Rice recipe

Thai Olive Rice

This recipe is by bestselling cookbook author and veteran in the local food scene, Sylvia Tan. This dish may very well be the reason why olives exist. Made with black olive paste, a unique Teochew condiment, this is a delightfully savoury Southeast Asian staple that may soon be a staple in your household.


(8-10 portions)

  • 5 cups Kinmemai Better White™, uncooked
  • 6 cups Water
  • 500g Minced chicken
  • 4 Cloves of garlic, chopped
  • 1 250g bottle of black olive paste
  • 1-2 tsps. Fish sauce
  • White pepper


  • 1 cup Peanut, roasted
  • 5-6 Fresh basil leaves
  • 2 Fresh red chillies, sliced
  • 1 Thin-skinned large lime, diced finely


  1. Cook Better White™ rice with water in a rice cooker till dry and fluffy. While rice is cooking, prepare the garnishes.
  2. Pour out two tablespoons of oil from the bottle of olive paste and heat in a wok.
  3. Sauté chopped garlic in the oil till fragrant, then add the rest of the the olive paste.
  4. Add the meat, fish sauce and lots of white pepper. Cook over high heat, tossing well. Leave aside.
  5. Dish out cooked rice onto a platter. Top with olive-meat mixture.
  6. Garnish with nuts, chillies, diced lime and basil leaves.
  7. Toss rice and garnishing together, coating all the rice in the oil. Serve.

Spicy Winged Bean and Brown Rice Salad recipe

Spicy Winged Bean and Brown Rice Salad

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon. Conjure up the taste of Central Thailand in your kitchen with this salad.


(2-3 portions)

  • 200g Kinmemai Better Brown™, cooked
  • 150g Winged Beans
  • 50g Red Chilli
  • 15g Garlic
  • 2g Belachan
  • 20g Shallots
  • 20g Onions
  • 30g Lime Juice
  • 2g Sugar
  • 3g Fish Sauce
  • 5g Coriander, stems and leaves separated
  • 1g Chilli Padi (optional), deseeded and lightly mashed
  • 10g Dried Shrimps
  • 4g Ginger Flower, finely chopped
  • 2g Toasted Grated Coconut


  1. Toast grated coconut over a low fire in a non-stick pan until dry and golden brown.
  2. Wash and dry winged beans. Slice thinly and blanch lightly before shocking them in ice. Drain dry then set aside.
  3. Peel, wash, and dry chillies, shallots and onions. Deseed chillies and slice onions thinly.
  4. Toast belachan in a pan until fragrant.
  5. Blend chillies, shallots, garlic, onions, lime juice, fish sauce and toasted belachan into a paste.
  6. Mix winged beans and sliced onions, ginger flowers, coriander stems and dried shrimps.
  7. Mix in brown rice.
  8. Garnish with coriander leaves, smashed chillies and coconut gratings.

Nasi Lemak recipe

Nasi Lemak

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon. Translate “Nasi Lemak”directly and you’ll get “rich rice”, which you’ll understand with your first bite. Soaked in coconut cream, this sinfully hearty dish is rich in flavor, texture, fragrance and heavy in Malay culture.


(2 portions)

  • 140g Kinmemai Better White™
  • 30g Pandan Leaf, washed then dried and tied in a knot
  • 120g Chicken Stock
  • 6g Chicken Powder
  • 80g Fresh Coconut Milk
  • 15g Shallots
  • 1 stalk Lemongrass
  • 15g Garlic


  1. Wash lemongrass, and peel shallots and garlic.
  2. Lightly smash all three separately, then lightly fry them separately until slightly fragrant, then set aside.
  3. Mix rice, coconut milk, water, chicken powder and salt well in a tray.
  4. Place pandan leaf knot on the rice, and steam it for 40 minutes
  5. Cool rice, loosening it with a fork before serving.

Fragrant Savoury Brown Rice recipe

Fragrant Savoury Brown Rice

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon. This simple recipe yields a one-dish meal for a tasty healthy lunch to power your day, or as a hale and hearty dinner to end a long day.


(2-3 portions)

  • 300g Kinmemai Better Brown™, cooked
  • 30g Olive Oil
  • 150g Chicken Upper Thigh, diced
  • 100g Pumpkin
  • 50g Celery
  • 20g Carrot
  • 10g Garlic, finely chopped
  • 10g Spring Onion, cut in rings
  • 1g Salted Black Bean
  • 2g Light Soya Sauce
  • 2 Eggs, beaten smooth


  1. Wash and dice pumpkin, celery and carrots, then lightly blanch them in boiling water. Drain and set aside.
  2. Heat olive oil in a wok, and fry garlic until fragrant.
  3. Add beaten eggs and stir-fry before adding diced chicken. Fry until cooked.
  4. Add pumpkin, celery and carrot dices as you continue frying.
  5. Add in brown rice and salted black bean last.
  6. Season with light soya sauce, white pepper and spring onion.

Ba Bao Rice recipe

Ba Bao Rice

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon. Literally “Eight Jewels Rice”, this sweet treat is a Chinese New Year staple, and every little bit as scrumptious as it is pretty.


(3-4 portions)

  • 250g Kinmemai Better Brown™, soaked 30 mins
  • 200g Glutinous Rice, soaked 1 hour
  • 30g Dried Longans, soaked 10 min
  • 30g Dried Lilies, soaked 1 hour
  • 30g Lotus Seeds, soaked 1 hour
  • 5g Dang Shen, soaked 10 min
  • 10g Peanuts, soaked 1 hour
  • 5g Wolfberry, soaked 10 min
  • 5 Red Dates, soaked 10 min
  • 5g Huai Shan, soaked 10 min
  • 30g Red Bean Paste
  • 500g Water
  • 15g Sugar
  • 10g Cooking Oil


  1. Boil the dried lilies, lotus seeds, dang shen, red dates, huai shan, wolfberry lonyan gan and peanuts with sugar.
  2. After boiling, strain and separate the herb water and ingredients, setting both aside.
  3. Steam both the brown rice and glutinous rice with the herb water until it’s soft, or for 1.5 hours.
  4. Rub the insides of a clean bowl with cooking oil, then gather the herbs you boiled earlier in it. These are the fillings.
  5. Cover the fillings with a scoop of rice, then press firmly.
  6. Spread a layer of red bean paste over the cooked rice, followed by another layer of cooked rice. Press firmly again.
  7. Experiment with different layering combinations with your fillings and rice!
  8. Once you have filled the bowl, cover your creation with cling wrap, and steam it for another 20 minutes.
  9. Turn the bowl over on a plate, and remove the bowl to serve your perfectly shaped Ba Bao Rice.

About Toyo Rice Corporation

Toyo Rice Corporation is the exclusive manufacturer of Kinmemai Rice. Established in 1961 and headquartered in Wakayama, we specialize in manufacturing rice-buffing machinery. In the 1970s, Toyo Rice pioneered the development of Musenmai, or rinse-free rice, which saves many gallons of water each year by eliminating the need for rinsing prior to cooking. Further refinements of our rice-buffing technology led to the development of Kinmemai Better White™, which has been enjoyed by the Japanese people over the past decade, and our new Kinmemai Better Brown™. We are pleased to share the taste and health benefits of these unique, gourmet specialty rice with you.