It is the best kind of rice to use in liquid recipes, so for broths, rice and vegetable soups, and vegetable minestrone with rice. Its characteristic versatility in the kitchen makes it perfect both for simple dishes such as boiled rice and white rice with butter, and for sophisticated dishes such as salads and oven-baked dishes.
For an elegant presentation of a rice broth, the broth must be clear and not made cloudy by the starch in the rice. To achieve this, the rice is boiled in water, drained a minute before it is completely cooked and then tipped straight into the boiling broth.
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
With its large, rounded grains, Roma rice is a very popular ingredient due to an extreme versatility that makes it suitable for almost all dishes. With its high starch content, it creates soft and creamy risottos, and is perfect for timbales and rice patties. It is also the ideal rice for delicious ‘arancini’ (fried rice balls).