Acquerello Rice aged 1 year 500g
Acquerello rice is nothing less than the best Carnaroli rice available. Cultivated, processed, and packaged at the Tenuta Colombara, in the heart of the province of Vercelli, by the Rondolino family, it is recognized by the most famous chefs and gourmets as the most versatile, nutritious, delicious, and innovative rice. Acquerello Rice: why is it special? Its success is the result of long study and family experience, it is the union of tradition and innovation, and this has allowed for a truly unique processing. Acquerello Rice: the processing It takes 20 delicate steps to obtain Acquerello rice. Starting with the helix, still considered today the best method to whiten rice through the rubbing of the grains. The raw rice is aged for at least one year in silos at a controlled temperature below 15°C. This way, the starch stabilizes and when cooked, it disperses less and each grain increases its ability to absorb seasonings. The reintegration of the germ is the final phase. The germ is the vital part of the rice and contains the majority of vitamins and microelements. During processing, the germ is separated from the grain, but thanks to a patented process, it is subsequently reintegrated to allow the taste of white rice to combine with the nutritional elements of whole grain rice.
Costs of £46.70, free from £290.00
Returnable within 14 days of receipt.
The item can be returned in its original condition within 14 days of receipt for a full refund. Click here to view the full return policy.
Description
Acquerello rice is nothing less than the best Carnaroli rice available. Cultivated, processed, and packaged at the Tenuta Colombara, in the heart of the province of Vercelli, by the Rondolino family, it is recognized by the most famous chefs and gourmets as the most versatile, nutritious, delicious, and innovative rice. Acquerello Rice: why is it special? Its success is the result of long study and family experience, it is the union of tradition and innovation, and this has allowed for a truly unique processing. Acquerello Rice: the processing It takes 20 delicate steps to obtain Acquerello rice. Starting with the helix, still considered today the best method to whiten rice through the rubbing of the grains. The raw rice is aged for at least one year in silos at a controlled temperature below 15°C. This way, the starch stabilizes and when cooked, it disperses less and each grain increases its ability to absorb seasonings. The reintegration of the germ is the final phase. The germ is the vital part of the rice and contains the majority of vitamins and microelements. During processing, the germ is separated from the grain, but thanks to a patented process, it is subsequently reintegrated to allow the taste of white rice to combine with the nutritional elements of whole grain rice.