MINI RICE CAKES
Cheese mini rice cakes, glutamate-free and not fried
IT’S SPECIAL BECAUSE:
Small, crunchy, not fried, like cherries, one leads to the other!
HOW TO USE:
Pocket-size rice cakes: a good substitute for bread, a snack when you’re feeling peckish. Try them also as a base for delicious canapés!
LIVE BETTER WITH TASTE:
Rice 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.
Check the nutritional values of fried food to keep your health under control.
HAVE FUN COOKING
A demonstration of what you can create with our rice
It is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.
Gelin Budu, or “bride’s thighs” is the Turkmen-Iraqi name given to these soft and brown meat croquettes. The unique feature of this dish is the crust of rice worked with flour, that provides the croquettes with a unique taste and consistency.
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!
Known as the “king of meals”, Palov employs vegetables, rice, meat and spices, and there are up to 200 varieties. The importance of this dish for the Tajik communities is summarized in the popular saying: “If you eat Oshi Palov at someone’s house, you have to respect him/her for 40 years.” Groups of men or women prepare it either in their home or in the tea houses, while they socialize, play music or sing. The knowledge bound to the practice is handed down from generation to generation in families and cooking schools.
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