Often called the ‘king of rice’, it’s one of the favourite varieties in the haute cuisine having the highest quality among Italian rice varieties, for many reasons.

The starch of the grains is particularly rich in Amylose (over 24%) that makes it consistent and firm after cooking with an excellent absorption.

It’s the perfect choice to prepare well-shucked risotto, rice salads and every haute cuisine recipes.

The cooking time is between 16 and 18 minutes.

Nutritional values for 100 g:
– Energy value: 347 Kcal. 1454 Kj
– Proteins: 8 g
– Carbohydrates: 78 g
– Fat: 0,89 g

Keep in a cool, dry place, not in contact with the floor.

This variety differs from any other Italian “superfino” rice for a shorter cooking time and a greater starch loss.

It has become very popular in fine dining most of all for timbales and similar recipes (such as fried rice balls “Arancini”) and traditional Po valley creamy rice.

Nutritional values for 100 g:
– Energy value: 347 Kcal. 1454 Kj
– Proteins: 8 g
– Carbohydrates: 78 g
– Fat: 0,89 g

Keep in a cool, dry place, not in contact with the floor.

Parboiled (deriving from English terms ‘partially boiled’) is a kind of treatment for grains to save their micronutrients content (vitamins and mineral salts) and to allow long cooking times.

The “Parboiling” procedure works as follows:
– Through the vacuum-sealed method, the exceeding air is removed from the raw rice.
– After being soaked wet in lukewarm water, the rice releases the vitamins and the mineral substances contained in the sprout and in the silver film.
– The hydro-soluble substances are pressed again inside the grain using water vapour and high pressure.
– Once more time under boiling vapour, the superficial starch of the rice grain hardens. Through thus sealing, all the nutritional substances remain inside the grain.
– Finally, the rice is dried.

Parboiled has almost the same nutritional standard of whole rice (357 Kcal every 100 g of product);

Keep in a cool, dry place, not in contact with the floor.

Characterized by a typical fresh-baked aroma, Venere is a raw rice which grains maintain the fibre rough thus assuring a low glycaemic index and a stable energy supply with no fat accumulation.

It contains minerals such as Selenium, Manganese, Zinc, and Iron in a percentage higher than in the normal white rice. It’s gluten free with a high amount of Antocyanin, antioxidants useful in fighting skin aging and in strengthening the immune system.

Venere black rice fits different cooking methods:

Boiled: pour the rice in salted water in a normal pot, and cook it for 40 minutes dripping the exceeding water. Cooking times can be reduced up to 20 minutes using a pressure cooker.

Pan-fried: mix some pre-boiled rice with al the selected ingredients (eg.Vegetables or sauce). Add some broth to obtain a creamy consistence.

Pilaf method: fry some rice in a pan, then cover it with water or broth and put it in the oven at 200°C for 30 minutes. While the liquid evaporates, the rice maintains all its nutritional properties.

Venus rice is can be used in many different ways; to prepare risottos or salads and as a side dish for white meat or fish mains.

Thanks to its aroma it can be used as a rimineralizing and anti-age infusion: add a spoon of rice in a cup and fill it with hot water and sugar as desired.

Venere Nero rice generates 377 Kcal every 100 g of product.

Keep in a cool, dry place, not in contact with the floor.