Project Description

2-Minute

BASMATI

Steamed-cooked rice. Ideal as a first course, side dish or with seasonal vegetables.

Ready in two minutes.

IT’S SPECIAL BECAUSE:

It’s your time-saving rice: heat, season and eat!

COOKING TIME:

2 minutes

HOW TO USE:

Adding two tablespoons of water into the pouch and microwave it for two minutes, or pour its content into boiling water for one minute. Season to taste!

LIVE BETTER WITH TASTE:

Having little time to spend in the kitchen and wanting an easy-to-prepare dish? All you need is a couple of minutes and a touch of imagination: with our 2-minute Basmati you can easily serve a tasty side dish or a fulfilling first course.

THE NUTRITIONIST RECOMMENDS.

Taking small amounts of carbohydrates consistently throughout the day is important if you want to fuel your body correctly.

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TECHNICAL DETAILS

INGREDIENTS

Water, Basmati rice 40%, rice oil, salt

ALLERGENICS

BEST BEFORE DATE

20 months after production date

NUTRITIONAL TABLE

DISCOVER ALSO

RISOTTO CARNAROLI TIROLESE

RISOTTO CARNAROLI ALLA LOMBARDA

RISOTTO CARNAROLI MILANESE

RISOTTO CARNAROLI PORCINO MUSHROOMS

RISOTTO WITH CREAMY CHEESE

RISOTTO CARNAROLI TRUFFLE

RISOTTO CARNAROLI PESCATORA

HAVE FUN COOKING

A demonstration of what you can create with our rice

#CREATIVECOOKING

Creamy Risotto Carnaroli

with Baccalà, Green Olives, and Soft-Yolk Egg

In Venice, baccalà mantecato has been prepared since the 1400s, when Venetian merchants brought dried cod from Norway.

RECIPE

#VENERERICE

Venere rapid

poke with salmon

If you are looking for a last minute dinner idea, make this quick, healthy, and tasty poke bowl with Venere Rapid and salmon!

RECIPE

#CREATIVECOOKING

Home made

Plant-Based Cappuccino, Macchiato and Latte

Italians are very specific about their coffee time, and during a visit to Italy you might have found yourself wondering what are the differences between the many ways of ordering a coffee (an Espresso) at the “Bar”.

RECIPE

#CREATIVECOOKING #ITALIANRISOTTO

Oro Classico Parboiled

Rice tomato risotto with burrata

In Italy, a perfect risotto must be all’onda “like a wave”meaning it gently flows on the plate when you tilt it. If it stays stiff, it’s not real risotto!

RECIPE

NEWSLETTER

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