The Ningxia Autonomous Region in the northwest of China has long history of rice cultivation. With high quality, Ningxia Pearl Rice was an article of tributes to the imperial family in the Qing Dynasty (1644-1911).

Located on an inland plateau, Ningxia has a dry climate with long time of sunlight and great difference in temperature between day and night. The soil is fertile and the Yellow River runs through this area, providing enough water resources. All this constitutes to the advantageous natural conditions for the rice cultivation.

Pearl rice is also called glutinous rice. It is plump and almost round, with high starch content that, when cooked, yields rice that is moist and somewhat sticky. It tastes fragrant and sweet, and is rich in nutrition like protein, and fat, etc. It is as famous as Tianjin Xiaozhan Rice.

Pearl rice is available in white and brown (unprocessed) forms. Brown rice is more nutritious than white rice, and has a mildly nutty flavor and chewy texture. Only the inedible outer husk has been removed, leaving the nutritious, high-fiber bran coating. Brown rice takes somewhat longer to cook than white rice.