Parboiled Roma rice

characteristics and properties: Roma rice is grown in the provinces of Novara, Vercelli and Pavia.

Roma rice belongs to the Superfino group. It is one of the most valuable rice varieties among those on which the parboiling process is carried out.

Parboiling consists of a hydrothermal treatment of rice still coated in the husk (external covering of the grain). Brown rice is partially cooked in water at more than 100°C, so that the starch present gelatinizes. The rice thus treated is then dried and processed according to the usual procedure for normal rice. The grain of Roma parboiled rice is translucent, slightly amber in color.

in the kitchen: Parboiled Roma rice can replace white rice in almost all dishes. It cooks evenly both inside and outside the grain. It is the 'friendly rice in the kitchen' because it easily forgives a few extra minutes of cooking and therefore requires less attention. It can be cooked, stored in the refrigerator and then reheated to eat. It is suitable for risottos, pilafs, salads and side dishes.

How to use: Cook the parboiled Roma rice in water considering one part of the rice for three parts of water. Once it reaches boiling point, add salt to taste and finish cooking over medium heat for about 15 minutes.

€/Kg 4,70

Origin: Italy (Lombardy area Novara, Vercelli, Pavia)

expires 09/26

technical sheet