Riso Parboiled

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.

Hints

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.

  • Cooking time: 16-14 min
Riso Parboiled
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
molitura

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
impastamento

Drawing

While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
trafilatura

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
essiccazione



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