Variety of long and fine grain rice, ideal for preparing side dishes and white rice. Always loose and with a consistent texture.
With a crystalline appearance and homogeneous color, medium-grain rice is unique in its texture and flavor.
Arborio rice is grown in Portugal from certified Italian seeds. Creamy rice with a firm consistency. Ideal for Risotto.
Short-grain, crystalline rice, when cooked, offers a firm and consistent texture. Ideal for Sushi.
Long grain varieties with excellent flavor. Long grain rice is indicated for making the traditional Gohan, Japanese white rice cooked without seasoning.
With long fine grain, parboiled rice undergoes a hydrothermal treatment, a process that allows mineral salts and vitamins to be fixed to the grain, obtaining firm rice with all its nutritional qualities.
Brown rice, when not processed, retains the most nutritious properties of the cereal, namely the fiber and protein content. Delicious and very healthy!
In the rice production system, part of the waste occurs at harvest, with the breakage of whole grains caused by several factors that come, in part, when the grains are harvested. Storage and transport complete this picture, which also involves logistical issues. This type of rice is known as broken rice.