Roma rice has distinctive, large, rounded grains. Particularly suited for creamy risottos and oven-baked dishes.
When making a risotto, the rice should be only stirred occasionally and delicately so that the starch is released gently, creating a creamy consistency which is the common feature of the best risottos. The risotto can be left unattended almost to the end of cooking only if a tin-plated copper pan is used which spreads the heat evenly both on the bottom and the sides.
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
Ribe rice is one of the most versatile varieties.
It has medium-sized grains, medium/long and rounded, with a crystalline and compact structure that maintains its firmness throughout cooking. This makes it ideal for liquid-based recipes, such as vegetable rice soups and broths.
Historical sources report that Ribe rice originated after the Second World War, from the crossing of Vialone and Lady Wright, a species imported from the United States in 1925.