Parboiled Rice Bio

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  Parboiled rice

  It combines the typical qualities of the Fino Ribe with the qualities added by the "parboiling" process, in particular high cooking resistance and well-separated beans. It therefore lends itself to dishes that require a perfect firing seal, or when the time of consumption is deferred with respect to preparation. Excellent for salads, valid in all recipes.

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  Risotti Rice

  Rice that is well suited to all uses, salads and suppli.

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  Originario Rice

  Common rice with short and round grain, characterized by pearly appearance and high absorption capacity during cooking. It is indicated, in particular, for soups, desserts, and various other preparations, such as rice and sausage, fillings, croquettes, arancini.

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  Roma Rice

  Superfine rice with excellent absorption capacity and a good amylose content, which helps to make the beans more consistent. It is particularly suitable for the preparation of risottos, dry rice and, again, in pan or au gratin.

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