This red wholegrain rice comes from an ancient rice variety cultivated in the Po Valley in northern Italy. The mineral-rich clay soils give it its characteristic, slightly nutty flavour. Its intense red colour develops naturally from pigments in the outer layers of the grain.
To help the rice retain its shape and prevent the outer layer from splitting, it should be cooked slowly over a low heat. Add salt only after cooking. Ideal for rice salads, vegetable dishes or as an aromatic side dish.
