This is haiga rice by Tamaki. Haiga basically cuts the difference between white and brown rice: it cooks like white rice but has a little nuttier flavor and a chewier texture like brown rice; it's easier to digest but it retains the nutrients of brown rice. Win-win!  This is made by Tamaki, which is a Japanese-owned and operated company growing, milling, and packaging rice in Sacramento, CA. 

You can cook haiga rice the same way you cook white rice. Here are some pointers for cooking rice:

If you have a Japanese rice cooker, you must use the little measuring cup that comes with it because a Japanese cup is not the same as a American cup! 

If you lost your Japanese measuring cup or you are cooking rice in a pot or donabe, here's an easy fail-safe formula: Measure out the rice. Rinse it three times under running water. Let it soak in water for 15 minutes. Drain the water and place equal parts rice and water in your cooking vessel and cook. Don't stir it and don't even look at it while it's cooking! Once it's done, let it rest for 10 minutes (don't remove the lid, just let it sleep!) Then and only then give it a gentle 'fluff' with a rice paddle and it's all ready to go!

4.4 lb (I'd consider this a small bag. Makes about 24 cups of cooked rice)