Project Description

PARBOILED LONG GRAIN

RICE 5 KG

Long grain parboiled rice never overcooks and maintains all the characteristics of the grain.

IT’S SPECIAL BECAUSE:

The kitchen brings people together: brings the scents of distant cultures into the kitchen!

COOKING TIME:

15-18 minutes.

HOW TO USE:

You can use long grain parboiled rice for tasty side dishes and rice salads.

LIVE BETTER WITH TASTE:

The health benefits of rice derive from its easily assimilable carbohydrates, its noble proteins and the absence of allergens that can cause annoying reactions.

THE NUTRITIONIST RECOMMENDS.

Rice carbohydrates are easily assimilated because, being organized in much smaller grains than those of other cereals, your stomach digests them immediately and transforms them into prompt energy.

TECHNICAL DETAILS

INGREDIENTS

Long Grain Parboiled Rice

ALLERGENICS

None

BEST BEFORE DATE

20 months after production date

NUTRITIONAL TABLE

DISCOVER ALSO

VENERE RICE READY TO EAT

VENERE DRY RICE

VENERE & PARBOILED RICE SPECIAL BLEND

VENERE & JASMINE RICE READY TO EAT SPECIAL BLEND

VENERE & BASMATI RICE SPECIAL BLEND

VENERE & BASMATI RICE READY TO EAT SPECIAL BLEND

RISOTTO ECCELLENTE

ARBORIO RICE

Carnaroli Rice

18-Month Aged Carnaroli

Vialone Nano Rice

Risotto Rice

HAVE FUN COOKING

A demonstration of what you can create with our rice

#CREATIVECOOKING

BLACK TRUFFLE AND CARNAROLI

RISOTTO

A Dish Made for Special Moments! Here’s how to take your risotto to the next level with the irresistible magic of black truffle!

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

#VENERERICE

VENERE RICE WITH BABY ZUCCHINI,

PINE NUTS BASIL AND MINT

Venere for Poke by Riso Scotti is the perfect base for a summer meal - with black and red rice seasoned with soy sauce and sesame oil.

RECIPE

#CREATIVECOOKING

Carnaroli risotto with

lemon shrimp and Requeijão

Requeijão, widely used in Brazil, melts into an ultra-creamy texture that makes risotto irresistibly smooth.

RECIPE

NEWSLETTER

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