The Matured Rice is obtained preserving for 22 months in special ventilated silos the ‘live’ grains also referred to as paddy or ‘rough’ rice. The seed, which tends to dehydrate and become compacted, absorbs the oils contained in the germ and vitamin A from the external husk, which also confers a characteristic yellowish colouring.
This fully natural process enhances the characteristics of the rice grain and also gives it an exceptional capacity for an increase in size during cooking, making it particularly suitable for risotto recipes.
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Data sheet
The Matured Rice is obtained preserving for 22 months in special ventilated silos the ‘live’ grains also referred to as paddy or ‘rough’ rice. The seed, which tends to dehydrate and become compacted, absorbs the oils contained in the germ and vitamin A from the external husk, which also confers a characteristic yellowish colouring.
This fully natural process enhances the characteristics of the rice grain and also gives it an exceptional capacity for an increase in size during cooking, making it particularly suitable for risotto recipes.
