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Arborio rice is a high-starch, short-grained rice used for making risotto, originally from Italy. Cooking arborio rice releases its starch, giving risotto its creamy consistency.
|ENERGY||1489 kj / 351kcal|
Medium grain white rice for perfect result to your culinary creations. Ideal for soups.
Long Grain rice (called Nychaki in Greece) is a white long grain rice, one of the finest in it’s category, selected from rice fields in Mesologgi, in northern Greece.
Carolina is a medium grain white rice, picked with the strictest criteria from the rice fields in Thessaloniki in northern Greece. It is ideal for pilafs and thick curies.