Additional information
Packsize | 10 LB |
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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.
Packsize | 10 LB |
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Use as an interesting alternative to brown rice as a side dish or part of any brown rice recipe.
Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
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.
Superfino Arborio rice is the most popular rice used in the preparation of Risotto dishes because it’s increased starch lends this classic rice dish its requisite creamy texture. Arborio rice, the high-starch kernels of this Italian-grown grain, are shorter and fatter than any other short-grain rice. – Product of Italy.
Arborio, the best known superfino variety of Italian rice, traditionally forms the basis of risotto. Its high starch content is released in the slow cooking process, creating a creamy, butter-like consistency. Arborio grains are round and fat with a pearly-looking sheen. Like other rices, Arborio is a member of the grass family.
The traditional Valencia rice, round short grain ‘Paella Rice’from Valencia (used to make paella). It is characterized by its great capacity of absorption and the creamy texture of the grain after being cooked. A perfect choice for typical Mediterranean dishes as rissoto, rice dishes.