Description

Rice from the Japanese family of medium grain and pearly. Red brown rice. Originally from the French Camarga.
Very rich in fibre and trace elements. It emanates echos of walnut aromas. Once cooked, it has a crunchy texture reminiscent of pine nuts. It supports freezing and pasteurisation while maintaining an optimal state.

TIPS FOR USE:
Recommended as an accompaniment or in salad. Let it soak for a few hours before cooking it. Approximate cooking time: 30 min.
Boil with excess water. Once cooked, it should be “al dente”.