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.

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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

DISCOVER ALSO

RICE CAKES – 100% RICE

    RICE CAKES – SEEDS AND LEGUMES

      RICE CAKES – WHOLEGRAIN

        RICE CAKES – RICE AND SOY

          RICE CAKES – BREAKFAST

            RICE CAKES – BASMATI RICE

              RICE CAKES – HYPOSODIC

                RICE CAKES – 8 CEREALS AND SEEDS

                  RICE CAKES – MULTICEREAL AND QUINOA

                    MINI RICE CAKES – 100% RICE

                      MINI RICE CAKES – PAPRIKA

                        MINI RICE CAKES – FINE HERBS

                          HAVE FUN COOKING

                          A demonstration of what you can create with our rice

                          #COOKINGJOINSPEOPLE

                          Meigoo Polow

                          Iran

                          Traditionally, rice was present in Norther Iran cooking and in the houses of wealthy, while in the rest of the Country bread was the main element. Nowadays, the most appreciated varieties of rice thanks to their flavour are the ones cultivated in Northern Iran. The proposed recipe is Meigoo Polow, a dish cooked in Southern Iran.

                          RECIPE

                          #CREATIVECOOKING

                          Risotto

                          zucchini, lemon & mint

                          Simple ingredients, great results! Do you want to experience new flavours? Here the recipe for you. Recipe by Angela Schettini

                          RECIPE

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                          Tahchin morgh

                          iran

                          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”.

                          RECIPE

                          #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!

                          RECIPE

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