About the rice variety
Rice from the japonica subspecies with medium and pearly grain. Red-coloured wholegrain rice. Originally from the French Camargue.
Very rich in fiber and trace elements. It emanates echoes of aromas of nuts. Once cooked, it has a crunchy texture reminiscent of pine nuts. 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”.