The aging of rough rice takes place in silos at controlled temperature and humidity for at least 1 year. This process achieves full stabilisation of the starch and allows the grains to maintain their texture.
The helix is an extraordinary whitening process that dates back to 1875. To this date this process has no competitors due to the fact that this is the most gentle method that prevents any damage to the grains. This is a 20-step process the grains go through in order to have the most perfect shape and white color.
The germ is the most nutritious part of the grain in which we find vitamins and minerals. During the whitening process, the germ detaches from the grain, but is preserved, and then reintegrated into the white grains through a patented process. Acquerello is the only white rice with the same nutritional properties as those of brown rice.
Acquerello rice cooks in 10 minutes and requires 5-6 minutes of resting time. For every 250 g of rice (suitable for 3 people), use 750 ml of boiling water or broth. Add the rice to the boiling water, stir, and remove from heat after 10 minutes. Incorporate oil/butter, salt, and optionally cheese, then let it rest for 5 minutes to allow the rice to absorb any remaining liquid. Acquerello rice can be used in various recipes, including risotto, timbale, or any other dish of your choice.
