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RISOTTO – ARBORIO
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 |
FAT | 1,1g |
SATURATED | 0.3 g |
CARBOHYDRATES | 78.6 g |
SUGARS | 0.2 g |
PROTEINS | 6.0 g |
SALT | 0.02 g |
JASMINE
Named after the sweet-smelling jasmine flower, jasmine rice is a long grain rice with a delicate floral and buttery scent. Coming directly from Thailand, it is ideal for risottos as well as delicious siders.
ENERGY | 1515 kj/ 357 kcal |
FAT | 1,3g |
SATURATED | 0,4g |
CARBOHYDRATES | 78,4g |
SUGARS | 0,1g |
PROTEINS | 7.5g |
SALT | 0.04g |
BASMATI
Basmati is a variety of long, slender-grained aromatic rice. Coming from India, it is ideal for any exotic creation.
ENERGY | 1458kj/349kcal |
FAT | 0,3 g |
SATURATED | 0,1 g |
CARBOHYDRATES | 77,0 g |
SUGARS | 0,2 g |
PROTEINS | 9,5 g |
SALT | 0,007 g |
PARBOILED RICE GREEK HARVEST
Parboiled (called Bonnet in Greek) is a long grain rice, carefully picked from the rice fields in Malgara, Thessaloniki, Greecea. This type of rice is particularly suited to thick curries and tasty pilafs.
ENERGY | 1452kj/347kcal |
FAT | 0,9 g |
SATURATED | 0,3 g |
CARBOHYDRATES | 79,0 g |
SUGARS | 0,1 g |
PROTEINS | 5,8 g |
SALT | 0,015 g |