The worldwide acclaim generally attributed to Parboiled rice is not just a matter of chance, but due to the many advantages derived from the process known as "parboiling" to which the grains are subjected. This is a "precooking" stage which, by modifying the crystalline structure of the starch, allows salt, proteins and vitamins to work their way through the surface of the grain to the inside. This kind of rice is especially suited to making rice salads because it never overcooks and the grains never stick together. Riso Parboiled is also suitable for making pilaf or oven-baked dishes because it absorbs less fat during cooking and so is easier to digest.
It is a good idea to cook this rice until all the cooking liquid has been absorbed and then let it cool by spreading it out on a clean, cold plate (rather than subjecting it to the thermal shock of putting it under the cold tap).
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
De Cecco Semola di Grano Duro Rimacinata Biologica is the result of a centuries old tradition and the search for the best ingredients. It is obtained by using exclusively natural methods and combines the quest for authenticity with the love of taste.
The products, which are cultivated according to the European Regulations on Organic Agriculture, respect environmental balance since no chemical fertilisers or artificial chemical insecticides are used for their production. Natural cultivation techniques and fertilisers are adopted and they are subjected to the same strict controls, inspections, sampling and analyses of the control system in use throughout Europe.
The Semola Rimacinata (re-milled semolina flour) is particularly suited to making fragrant home-made bread and to preparing, either by hand or with an automatic pasta machine, excellent fettuccine, maccheroni alla chitarra, gnocchi and any other type of pasta with or without eggs.
Available in 1 Kg packs