Project Description
RICE CAKES
RICE AND CORN
Gluten-free, organic, low-salt, low-fat rice and corn cakes, source of fiber.
IT’S SPECIAL BECAUSE:
The rice cakes go perfectly with many ingredients, sweet or savory.
HOW TO USE:
Do not renounce to taste, try them instead of bread for a balanced nutrition: at breakfast with jam or honey, at lunch instead of bread, or use it as a base for delicious canapés.
LIVE BETTER WITH TASTE:
Rice and corn cakes are obtained through a rice blowing process that uses heat and pressure. The result is a natural product, which preserves all the nutritional properties of the rice grain.
THE NUTRITIONIST RECOMMENDS.
Nutritionists advise us to take a maximum of 70 g of fat per day because excessive consumption causes obesity, heart disease and many other unpleasant health problems.
TECHNICAL DETAILS
INGREDIENTS
Corn* (79.2%), rice* (20%), salt
* from organic farming
ALLERGENICS
May contain traces of soy and sesame
BEST BEFORE DATE
18 months after production date
NUTRITIONAL TABLE
HAVE FUN COOKING
A demonstration of what you can create with our rice
#COOKINGJOINSPEOPLE
Tuy palovi
uzbekistan
Plov is one of the main Uzbek typical dishes, usually cooked with rice, pieces of meat, carrots and onions. The origin of this dish is bound to a legend!
#COOKINGJOINSPEOPLE
Shirin paloo
kyrgyzstan
Paloo is the Kirgiz version of a dish that in the Central Asia is commonly called Plov. It’s made of pieces of meat (usually mutton or beef, sometimes chicken) fried in a big qazan (a cast iron cauldron) and mixed with fried chopped carrots, jiuicai (Chinese chive) and cooked rice. The dish is garnished with fried garlic cloves and red peppers. Shirin Paloo is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.
#COOKINGJOINSPEOPLE
Xinjiang Uyghur
Polo China
It is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.
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