Basmati rice, Acquerello, Camargue, wild black | Le Delas
Basmati rice, Acquerello, Camargue, wild black, arborio...
Original and refined, Venere rice is an integral rice, with long and fragrant grains, characterized by its naturally black color. Obtained by a traditional process that preserves all the nutritional and taste qualities of the rice. It will be appreciated plain, decorated with a knob of butter and a few shavings of parmesan, as an accompaniment to fish and seafood or meat. In risotto, it will deliciously soak up the flavor of the foods it accompanies.
We recommend not washing the rice before use to preserve its optimal nutritional properties.
Cook for 18 to 20 minutes.
Cook for 18 to 22 minutes.
Wild rice is not really rice but the seed of another aquatic plant that is grown and harvested like rice.
Recognizable thanks to its beautiful black color, wild rice can be served as a "classic" accompaniment - alone or associated with other varieties of rice - but can also be used as a base for salads or as ingredients for meat or vegetables.
Packaged by the kilo, this wild rice can be used in cooking for occasional needs or sold to individuals.
This Uncle Ben's rice is a safe bet and is suitable as an accompaniment as well as in a salad or as a vegetarian dish.
This long Thai rice has a characteristic taste due to its terroir of origin. It is generally used to accompany Asian dishes. Packaged in a 5kg bag, it is particularly suitable for themed restaurants.
Cook for 12 to 15 minutes.
Cook for 30 to 40 minutes.
Cook for 12 to 15 minutes.
Sushi rice is characterized by its round and short shape and its sticky but not pasty texture after cooking. It is therefore ideal for making sushi and maki.
Cook for 8 to 10 minutes.
Voted best rice in the world at the International Rice Conference!
Generally served plain, this long rice is characterized by a sweet smell when cooked and tender grains. From the "Thai Hom Mali" variety, it is considered the best quality of Thai rice.
This long Thai rice has a characteristic taste due to its terroir of origin. It is generally used to accompany Asian dishes. Packaged in a 1kg bag, it is suitable for resale as well as for occasional needs and repairs in professional kitchens.
This rice is delicately flavored. It is grown in the Punjab region of India and Pakistan. It aged for at least a year in India before being shipped to the UK in North Yorkshire for cleaning and milling.
The grains are long and thin and lengthen two or three times when cooked.
Arborio rice is a renowned Italian variety, essential for making risotto. Its short, starchy grains create a creamy and velvety texture, ideal for traditional recipes. Its great absorption capacity allows it to capture the flavours of broths and seasonings.
Culinary uses:
Perfect for classic risottos, arancini, rice gratins, or creative recipes requiring a rich and smooth texture.
Preparation and storage advice:
► Cook in hot broth, gradually adding liquid to achieve a creamy texture.
► Store in a cool, dry place, away from humidity.
► Reseal tightly after opening to maintain quality.
Traditionally grown in northern India and Pakistan, its name means "fragrant" in Hindi. Sometimes nicknamed the "king of rice", it is ideal to accompany all Indian dishes but also fish, vegetable dishes, poultry...
Arborio rice is one of the most famous rices in Italy. Its soft texture is perfectly suited to risottos but also to paellas. It differs from Carnaroli rice by the slightly sticky side of its grains. Its starchy grain perfectly absorbs the flavor of the ingredients during cooking. Its heart remains crunchy, for an al dente and creamy risotto like in Italy. It is recommended not to wash it before cooking in order to preserve its nutritional properties. The recommended cooking time is 14 to 16 minutes.
This Italian rice is grown by hand, using traditional methods and without chemical fertilizers. Much appreciated by amateurs for its unique taste, Carnaroli rice is also characterized by its high starch content. It is indeed this starch that gives it a soft texture, ideal for risottos but also rice salads, paella… Unlike Arborio rice, its grains separate well.
Japonese rice perfect for sushi and maki.
Why "forbidden"? Because this “precious” black rice was originally forbidden to women and reserved for consumption by the emperors of China for its virtues reputed to be aphrodisiacs. Rarer because of lower yield than conventional rice, it was also called "emperor's rice". Its deep black color, tending to dark purple after cooking, is due to an exceptionally high content of the pericarp of the caryopsis in anthocyanins. On tasting, it reveals notes of hazelnut.
This top-of-the-range basmati rice is unique in that it is the only rice matured for 12 months in jute sacks to refine its flavours. It is grown in northern India on the slopes of the Himalayas. The practical re-sealable bag has a solid side handle for easy handling. It is packaged in Rotterdam in IFS and BRC-certified facilities, including a quality laboratory for stringent controls.