Only the rice grains that pass the 20 processing and selection steps become Acquerello. One of them is the helix, still considered the best method for rice whitening: rice grains rub one against the other, avoiding any damage.
Starch is stabilized, thus the rice grain will release less starch during cooking and will increase liquid absorbtion.
RE - INTEGRATING THE GERM
Germ is the vital part of a rice grain. It contains most of the vitamins and micronutrients of rice. During whitening the germ separates from the rice grain, but thanks to a patented process we are able to restore it within the grain, enhancing its nutritional values.
- risotto ris
- 250 gr
- 500 gr
- 1.00 kg
- 2.50 kg