Description
Use:
- Side dish - the red rice can be used as a side dish for both salty vegetable and meat dishes
- Pastina for soups - red rice taste great in soups; however, if you have a broth, cook the red rice separately in order not to make the broth bleary
- Risotto - you can mix the red rice in a classic way with vegetables and your favourite spices
- Fried rice - after cooking, you can roast the red rice in a larger amount of oil together with vegetables for about 2 minutes, add mixed eggs in the end and fry shortly, just add spices to flavour the dish
- Rice salad - mix the cooled red rice with various ingredients that you like, we recommend using cooked green beans, walnuts, fried onion and champignons, sprinkle with fresh parsley and pour with a vinegar, mustard and oil dressing
- Sweet and salty puddings - although it has a strange colour, you can use the red rice for the preparation of puddings in the same way you use the white rice
Red rice is typical for its solid peel. Thanks to the peel, the red rice has a slightly crispy consistency after being cooked. It is therefore unpeeled rice. It means that it is not free of the peel, which was consequently ground and polished. The peel ensures that even when overcooked or overbaked, the rice retains its firmness. After cooking, the red rice has a sweet nutty aroma and can be even cooked one day in advance. Red rice can last for up to two days after cooking without losing its taste or good consistency.
Organic food always goes through a system of checks and certifications that ensures their quality and enables them to bear this designation. Their organic quality is particularly appreciated by people with an interest in organic farming and a sustainable farming system.
Composition
Red rice*. May contain traces of gluten. *product of controlled organic farmingStorage
Store at temperatures up to 25 ° C and relative humidity up to 70%.
