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Acquerello Rice is truly one of a kind thanks to its nutritional proprieties and its fantastic ability to retain firmness when cooked. Since the rice ages for at least one year in silos with a controlled temperature of 15°C, the starch remains completely locked inside each grain and is not released when cooked. That’s why if you use the Acquerello rice to prepare a risotto, you may skip the toasting step.
Furthermore, thanks to a unique patented process, the germ is reabsorbed into the grain, so as to preserve the nutritional properties of whole-grain rice, while providing at the same time the sensory qualities of white rice.
Cooks in only 10 minutes and needs 5/6 minutes to rest. Per 250g of rice (ideal for 3 people) you need 750ml of boiling water or broth. You only need to pour the rice when the water comes to a boil, mix and take it off the heat after ten minutes. Add oil/butter, salt and, if you want, some cheese, and then let rest for 5 minutes to allow the rice to absorb the remaining liquid. You can use the Acquerello rice for risotto, timbale or any other recipe.
We like to cook it with: