Roma Parboiled Rice Premium Quality - Del Colle

Versatile and practical, it retains its consistency even after cooking

Parboiled Roma rice is a large-grain, hearty and versatile rice, loved for its ability to hold its texture during cooking and for its delicate, rounded flavor. Grown in the historic rice fields between Novara, Vercelli and Pavia, the heart of Italian rice cultivation, it reaches your table through a short, traceable supply chain that guarantees freshness and quality. The parboiling process preserves its characteristics and improves its texture, making it ideal for consistently perfect dishes, from everyday cooking to more elaborate preparations.

characteristics and properties: The grains are long, firm and amber-colored thanks to the parboiling process, which uses steam and pressure to transfer some components naturally present in the outer layer into the grain. This treatment increases its resistance during cooking, preventing it from becoming overcooked or sticking together. Rich in complex starch and with a moderate glycemic index, it offers a balanced nutritional profile, ideal for a varied diet.

directions for use: No soaking required. Cooks in approximately 14-16 minutes. Ideal for creamy risottos, cold salads, timbales, side dishes or one-pot meals. It retains its shape even after long cooking times, remaining al dente and nicely separated.

in the kitchen: In the kitchen, Premium parboiled Roma rice is perfect for anyone who wants rice that is always cooked just right, even in more demanding preparations. Its delicate, clean flavor absorbs and enhances seasonings without ever overpowering them: it pairs beautifully with rich sauces, seasonal vegetables, meat, fish and legumes, offering a balanced flavor and consistently reliable results for simple or gourmet dishes.

Recipes to try

Four ideas, from the simplest to the most elaborate. Find the linked ingredients at Green Block Market.

1. Rice salad with chickpeas and oregano (easy, 20 min + cooling, serves 4)

Ingredients: 320 g rice, 1 jar of organic chickpeas, oregano, organic extra virgin olive oil, black pepper, coarse sea salt for the cooking water, fine sea salt for seasoning.

1. Cook the rice in water with the coarse salt for 14-16 minutes, drain and cool it under running water.
2. Add the drained and rinsed chickpeas.
3. Season with oil, oregano, pepper and a pinch of fine salt, mix and let rest for 15 minutes.

2. Skillet curry rice (easy, 25 min, serves 4)

Ingredients: 320 g rice, Madras curry, sliced onion, organic extra virgin olive oil, fine sea salt.

1. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil.
2. Add 1 teaspoon of curry and the uncooked rice, toasting for 2 minutes.
3. Cover with lightly salted hot water and cook for 14-16 minutes, adding water if needed.

3. Skillet rice and borlotti beans with paprika (medium, 35 min, serves 4)

Ingredients: 300 g rice, 1 jar of organic borlotti beans, sweet paprika, granulated garlic, chives, organic extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt to finish.

1. Boil the rice for 12 minutes in water with the coarse salt and drain it.
2. Heat oil with the granulated garlic and paprika for 1 minute over low heat.
3. Add the borlotti beans with some of their liquid and cook for 8 minutes.
4. Add the rice and stir-fry for 3-4 minutes, adjusting the seasoning with fine salt.
5. Finish with chives and a drizzle of oil.

4. Rice timbale with cannellini beans and vegetables (difficult, approximately 1 h 15, serves 6)

Ingredients: 400 g rice, 1 jar of organic cannellini beans, seasonal vegetables (zucchini or eggplant), tomato passata, melting cheese, breadcrumbs, oregano, black pepper, organic extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt for the vegetables.

1. Cook the rice for 10-12 minutes (al dente) in water with the coarse salt and season it with passata, oil and oregano.
2. Sauté the diced vegetables with a pinch of fine salt and combine them with the drained cannellini beans.
3. In a greased baking dish sprinkled with breadcrumbs, alternate layers of rice, vegetables and beans, and cheese.
4. Bake at 180 °C for 30-35 minutes, then let rest for 10 minutes before serving.

€4.90/kg

origin: Italy (Lombardy, Novara, Vercelli, Pavia area)

exp.: 04/28

technical data sheet