Rice bud oil, with vitamin E and Y-Oryzanol.
High stability and resistance to high temperatures.
IT’S SPECIAL BECAUSE:
If you try it, you will no longer give it up.
HOW TO USE:
Our rice oil has a sweet taste and a pleasant nutty smell that you can appreciate as a condiment for cold dishes and salads. If you use it to fry, you will notice that it gives fragrance and lightness to dishes, thanks to its high smoke point which guarantees high stability and resistance to high temperatures.
LIVE BETTER WITH TASTE:
Three tablespoons of rice oil every day provide your body with 10g of linoleic acid, a nutrient that, as part of a healthy and balanced diet, helps to maintain normal cholesterol levels. The presence of vitamin E also protects cells from oxidative stress.
THE NUTRITIONIST RECOMMENDS.
Nutritionists recommend a daily consumption of 3-4 tablespoons of oil because your body needs “good” fats to be healthy.
HAVE FUN COOKING
A demonstration of what you can create with our rice
Risotto with saffron
The first identifiable risotto recipe dates back to 1854.
risotto with pork
In the area of Pavia, the “culture of pig” is deep-seated: quand’s gà fam, ghe’l pän e salàm (“when you are hungry, you can have bread and salami”) is still a common saying. In the past, breed a pig meant having a life insurance and when it was killed, once a year, in order to check whether the meat prepared to make salami was good, a little part of it was used to prepare a risotto.
Tahchin Morgh is a rice-based dish. It’s made of two parts: the lower layer, called Tahdig (Tah=lower + dig=pot), obtained by mixing chicken, saffron and the other ingredients and the upper layer made only of white rice. In Farsi, Tahchin means “spread at the bottom” and Morgh means “chicken”.
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