Description

Rice from the Japanese family with round and pearl grain. It has been cultivated in the ecological environment of the Albufera Natural Park (Spain) for generations.
During cooking it suffers an accordion effect that allows the rice to absorb a lot of flavour but stay whole and loose.
It is considered, by experts, to be of extraordinary culinary quality thanks to its chemical composition that keeps the perfect proportion of amylose and amylopectin.

TIPS FOR USE:
Recommended for Mediterranean cuisine, especially paella. Four proportions of water for one of rice. Approximate cooking time: 18 minutes.
It absorbs a lot of the flavour of the broth in which it is cooked but it is very difficult to paste.