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Rice

The Ente Nazionale Risi has divided the Italian rice into four categories: common, semi-fine, fine, superfine. There is also a European classification that distinguishes round rice (up to 5.2 mm long), medium (5.2 to 6 mm), long A (over 6 mm), long B (more than 6 mm with tapered shape).

The common rice grains are very small, round. They have a cooking time of between 12 and 13 minutes and is particularly suitable for the preparation of soups or vegetables. Among these we should mention the rice Balilla.

The semi-fine rice grains have medium-long, rounded. Requires a cooking time that varies from 13 to 15 minutes. These rice are used to prepare appetizers, main dishes, hot and cold. The most typical example is the Vialone Nano.

The fine rice are characterized by semi-long and long beans. The cooking time is 16 minutes. One of the finest is the Sant'andrea rice, suitable for soups.

The superfine rice grains are large and long, and cook in 16-18 minutes. They are particularly suitable for risotto.

The rice are also classified as classical or integral as a function of their processing.

The classic is subjected to a number of processes to remove the outer layers, while the brown rice extract the grain from its outer coating to preserve the other layers. This difference has consequences in nutritional value and mineral salts. Brown rice has protein values much higher than the classic rice and also contains vitamins unchanged.

Our production of rice

Carnaroli Rice

Carnaroli Rice

His fame comes from the exceptional compactness of the grains large and long with a small central part of the high content of amiliosio close to 24% of starch, the excellent balance between good absorption of liquids and low loss of starch. Go to page of Carnaroli Rice
Carnaroli Semifinished Rice

Carnaroli Semifinished Rice

In the low-profile version of the prince of rice has grains large and regular, high in fiber and lipids. Go to page of Carnaroli Semifinished Rice
Carnaroli Semifinished Rice

Carnaroli Brown Rice

Carnaroli Brown owes its natural shade only by the removal of the outer skin so-called "husks or hulls". Go to page of Carnaroli Brown Rice
Carnaroli Extra Rice

Carnaroli Extra Rice

Extra Carnaroli rice has grains richer in amylose, a substance that helps to make them consistent. It has special culinary skills thanks to an excellent cooking resistance. Excellent rice suitable for risotto dishes and fine. Go to page of Carnaroli Extra Rice
Sant'Andrea Fine Rice

Sant'Andrea Fine Rice

It has grains smaller than the Carnaroli, tapered and long, with glass and compact structure. Thanks to this characteristic is excellent boiled and eaten in place of bread or potatoes. Go to page of Sant'Andrea Fine Rice
S. Andrea Brown Rice

S. Andrea Brown Rice

Is recognized as a complete food, bringer of calories. From the dietary point of view, the rice is very popular for its high degree of digestibility. Go to page of S. Andrea Brown Rice
Baldo Rice

Baldo Rice

The Baldo has a great ability to absorb the seasonings releasing starch during cooking is recommended for the majority of rice that will be blended and creamy with a perfect harmony between the rice and seasonings. Go to page of Baldo Rice
Baldo Brown Rice

Baldo Brown Rice

Baldo rice Integral is a great crystalline, very versatile, holds well any type of cooking. It is ideal for risottos and, like other crystalline rices, it performs well even in salads. The grain has a good compactness. Go to page of Baldo Brown Rice
Baldo Superfine Parboiled Rice

Baldo Superfine Parboiled Rice

Parboiled rice of high quality, characterized by large and well separated chicci, ideal for the preparation of high quality dishes. Go to page of Baldo Superfine Parboiled Rice
Venere Rice

Venere Rice

Native to China, today it is also cultivated in the provinces of Novara and Vercelli. His name, dedicated to the Goddess of Love, comes from the fact that in ancient China was considered highly aphrodisiac. Go to page of Venere Rice
Vialone Nano Rice

Vialone Nano Rice

It is a variety of traditional rice Bassa Veronese. Has as declared feature that they are grown in irrigated areas with spring water. Go to page of Vialone Nano Rice
Originario Rice

Originario Rice

Until the birth of Carnaroli rice (1945) was the classic rice used for risotto, now it is well adapted for its starch and organoleptic characteristics, the preparation of soups and rice cakes. Go to page of Originario Rice
Apollo Aromatic Rice

Apollo Aromatic Rice

Is a quality that has the aroma of basmati rice imported from Pakistan. Go to page of Aromatic Apollo Rice
Red Rice Integral Ermes

Red Rice Integral Ermes

Ermes rice is a variety of rice obtained in Italy by crossing Venus rice and a rice grain stretched (indica), deliberately created through natural techniques. Go to page of Red Rice Integral Ermes