Long grain semi-white rice

Rice framing in Italy began in the mid-15th century. Today, Japonica rice varieties (original from Asia and the ancestors of rice of the world) are planted in irrigated rice fields on large, highly mechanized farms. Rice is grown from April to October. It is a starch rice with good resistance and good adaptation to the least favoured climatic regions. Italy is the largest rice producer in Europe and the regions of Lombardy and Piedmont are the Italy's rice granary.

Ingrédients

Superior-quality organic long grain rice

Conseils d'utilisation

Allow approximately 60g rice per person. Place the rice in a saucepan and cover generously with cold water. Bring to the boil then cook over a medium heat for 20 minutes. Drain and rinse. This rice can be eaten hot alongside your vegetable, meat, and fish dishes. It can also be consumed cold in salads. Keep in a cool, dry and dark place.