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 one of the most famous rices in Italy. Its soft texture and slightly sticky grains are particularly suitable for risottos but also for paellas.
This 5kg packaging is ideal for restaurants and caterers.
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.
Considered as a reference for Thai rice, this long-grain rice is naturally perfumed. It is characterized in fact by a subtle aroma which is unique to the world tinged with jasmine flower that it draws in a land and a climate so particular. It is grown in such a natural environment that it represents organic rice by nature, it is a pure traditional variety.
The Royal Thai Government has labeled the two best Hom Mali (or Hom Malee) on a large number of existing ones including this one cibby on the name "Khao Dok Mali 105" which is the number one.
This red rice called in Thai "Man Pou" is cultivated in a traditional way and generally in the north of Thailand. It comes from the Chiang Rai area. Slightly crunchy with a hazelnut flavor, this red rice is colorful, rich in protein, vitamins and fiber.
This black rice called in Thai "Si Nin" or Rice Berry was called banned rice because it was reserved for the Emperor of China who forbade, therefore, consumption to his subjects.
It is grown in northern Thailand and comes from the Chiang Rai area where it is found in small quantities. High in nutritional value, this rice has a taste reminiscent of hazelnut and hot bread and is rich in iron and fiber. Its dark purple color is mainly due to its high anthocyanin content. It mainly offers significant benefits for health.
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 risotto is made by the rice producer himself. This family settled in the Po plain has been working the rice fields for several generations and in particular the varieties suitable for making risottos, the Carnaroli or Arborio varieties. Traceability is total, from sowing to the bag of rice! The techniques chosen eliminate only a very thin envelope of the rice to keep the most nutritional value and taste. Traditional cooking: brown the preparation in a spoonful of oil. Gradually add 650 to 750 ml of water while mixing. Let cook for 15 to 17 minutes. Cooking in a pressure cooker: pour the sachet into half a liter of cold water. Cook for 8 minutes from the whistle of the pressure cooker. For a classic preparation, add 1/3 glass of white wine before the water. For a creamier texture, bind with butter or parmesan at the end of cooking.
This risotto is made by the rice producer himself. This family settled in the Po plain has been working the rice fields for several generations and in particular the varieties suitable for making risottos, the Carnaroli or Arborio varieties. Traceability is total, from sowing to the bag of rice! The techniques chosen eliminate only a very thin envelope of the rice to keep the most nutritional value and taste. Traditional cooking: brown the preparation in a spoonful of oil. Gradually add 650 to 750 ml of water while mixing. Let cook for 15 to 17 minutes. Cooking in a pressure cooker: pour the sachet into half a liter of cold water. Cook for 8 minutes from the whistle of the pressure cooker. For a classic preparation, add 1/3 glass of white wine before the water. For a creamier texture, bind with butter or parmesan at the end of cooking.
This risotto is made by the rice producer himself. This family settled in the plain of the Po has been working the rice fields for several generations and in particular the varieties suitable for making risottos, the Carnaroli or Arborio varieties. Traceability is complete, from seedlings to rice bags! The chosen techniques eliminate only a very thin envelope of rice to keep the most nutritional values and taste. To cook and enjoy as a main dish. Traditional cooking: brown the preparation in a spoonful of oil. Gradually add 650 to 750ml of water while mixing. Cook for 15 to 17min. Cook with pressure cooker: pour the bag into half a litre of cold water. Cook 8min from the pressure cooker's whistle. Suggestions: for a classic preparation, add 1/3 glass of white wine before water. For a creamier texture, bind with butter or parmesan at the end of cooking.
Yambai jasmine rice is a Cambodian variety called Phka Malis from rice fields in the Battambang region. Constantly irrigated by Tonlé Sap, this naturally scented rice pairs perfectly with all the cuisines of the world.