The Venus black rice owes its color to natural pigments, produced by the plant itself. For its nutritional characteristics and its particular perfumes, in ancient China, it was called the "Rice of the Emperors". The light refining keeps its nutritional characteristics intact and is suitable for feeding children, Elderly and sportsmen. Cooking exudes an aroma of sandalwood and bread. The bean, very small, retains its consistency.
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Weight: 500 gr
Ingredients: Italian Venus wholemeal black rice
Allergens: no allergens present
Additives: no additives
Nutritional values per 100 gr.: Energy kJ 1490, kcal 351; Fats g. 2,2 of which saturated fatty acids g. 0,7; Carbohydrates g. 74 of which sugars g. 1; Fibre g. 2,2; Proteins g. 7,8; Salt g. 0,02
How to use: Ideal as a side dish of meat and fish
Storage: Store in cool and dry place
Company name: Risi&Co. S.r.l.
Specific References
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We took our best Carnaroli rice and smoked it with cherry wood for 14 hours, to obtain a product with soft woody notes, intense smell pleasantly delicate to the palate.
We took our best Carnaroli rice and smoked it with cherry wood for 14 hours to obtain a product with soft woody notes, intense smell pleasantly delicate to the palate.
This Red rice comes from the selection of particular rice strains. Its red color is naturally produced by the plant. Due to its nutritional characteristics it can be included in the diet of children, the elderly and sportsmen. Its coloring makes it suitable to unleash, in the kitchen, the imagination in the preparation of soups, timbales, side dishes and salads. A little secret for great results? Red rice, thanks to its light refining, is comparable to brown rice, therefore the cooking must be slow and prolonged. Great with fish sauces.
The most common rice in Italy, has very large grains and is rich in amylopectin that give it good cooking qualities and an excellent binding. Recommended for 'arancini', fillings and desserts.
This paddy rice is subjected to a soft processing (artisanal stone husking) that guarantees a light hulling of the grain, keeping the nutrients present on the outside, responsible for the taste and resistance to the cooking of rice.