Rice harvesting season in North America is typically early or mid-July in early planting regions such as California where most of the Japonica Medium Grain Rice is sown and grown. Some Rice farmers are able to reflood their fields after their first harvest and achieve a partial second harvest or "ratoon" crop from the stubble of the first.
Japonica Rice is grown in regions with cooler, temperate or mountainous climates.
Japonica Rice accounts for more than 10% of total global rice trade and are higher yielding and more disease resistant than most Indica varieties.
Because it is the forerunner of so many modern Rice types, Japonica Rice can come in a variety of forms: One of the most unusual is Black Japonica Rice, which is a blend of one quarter black short-grain Japonica and three quarters medium-grain mahogany-red rice. Black Japonica Rice is chewy but also tender; it is full of flavor and very good for use in Stuffing or in Rice Salads.
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