Unlike rice originating in the Mekong River Delta from Vietnam and Thailand, a bowl of cooked Panda Rice left overnight does not sweat or spoil. Growing conditions in the highland allow Panda Rice to be low in Carbohydrate. As the location is less likely to be affected by insects, growers do not have to use insecticides, like many growers in other parts of the world.

Panda Rice, a fragrant rice grown right here in America, can be used to make delicious dishes, including tomato rice with salmon, steamed rice served with roast chicken, or scoops of rice with grilled spare ribs and sweet and sour sauce. A hearty porridge made with Panda Rice is beyond compare.