Description
About the rice variety
Rice from the japonica family with medium and pearly grain, large in size. Originally from the Po Valley (Italy).
After cooking, its texture remains consistent on the inside while creamy on the outside. It is the most consumed rice in Italy.
Consumption advice
Recommended for the preparation of risottos and other dishes of Mediterranean cuisine. The broth must be added gradually during cooking. Approximate cooking time: 35 minutes.
