About the rice variety
Rice from the japonica family with medium and pearly grain. Brown rice the color of ebony. Traditionally grown in China for the exclusive consumption of the Emperor and his family. It was known in ancient times as “forbidden rice”.
Very aromatic and especially rich in fiber, sodium, potassium, magnesium, calcium and iron as well as in vitamin B complex, it has been considered a “superfood”. Supports freezing and pasteurization maintaining an optimal state.
Recommended as an accompaniment or in a salad. Let soak for a few hours before cooking. Approximate cooking time: 30 min.
Boil with excess water. Once cooked, it should be “al dente”. The cooking broth is highly valued for making stocks, coloring or giving aroma.