Additional information
Packsize | 5/5 LB |
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Gourmet Valley Extra Fancy Wild Rice is a natural food with no additives or preservatives. High in protein and fiber, while low in fat, wild rice is an excellent, healthful accompaniment to all kinds of dishes; meats, fish, poultry, vegetable plates, soups and more. The distinctive nut-like flavor and firm but tender texture makes Gourmet Valley Wild Rice an elegant addition to any meal.
Basmati Rice tastes like no other rice on earth – a tantalizing flavor and a magical aroma. This delightful rice is so simple to prepare with its longer, whiter grains that cook up light, fluffy and separate. Basmati is a unique rice that grows only in the foothills of the Himalayas where it is watered by snow fed rivers and hand tendered by dedicated farmers. Available in 25 LB master sacks or 5 LB partial bags.
Long Grain Red Rice is considered an aromatic rice. It is a terra cotta colored rice that splits slightly when cooked. It resembles cooked wild rice and has an aroma reminiscent of popcorn. Long Grain Red Rice is related to basmati rice. Product of USA. Basic Prep: Rinse 1 cup of rice well. Cover with 3 cups of water. Bring to a boil, reduce heat & simmer, covered 45-50 minutes. Drain off excess water. The rice will burst when tender. Six ounces dry yields 3 cups cooked.
Camargue (French Red) Rice is grown in the eponymous region of Southeastern France, featuring a beautiful red russet color and wonderful nutty, earthy flavor. Unmilled with natural chewy, sticky cooked texture. It’s deep, rare red color makes a stunning plate presentation and is naturally gluten free.
Considered the king or beluga of Italian rice varietals, carnaroli kernels are the largest of the Italian rice. This large oval grain contains an even higher concentration of starch resulting in superior texture and velvety smooth risotto. Because of this high starch content and the longer shape of the grain, it holds its shape better when cooked. Preferred by most chefs in Piemonte, and now by many sophisticated chefs in the US, when making a risotto where the rice is the star, such as Risotto with Champagne or Risotto with Prosciutto and Mascarpone. The low yields and less hardy nature of Carnaroli make it much sought-after.