Brown






A variety of long-grain rice, of Greek origin, from crops grown mainly in the regions of Thessaloniki and Kavala. This is a partially unhusked rice and, for this reason, it is rich in nutrients and high in fibre. It also has a lower glycaemic index. It requires a longer cooking time than white rice and is recommended for pilaf dishes, salads, and low-calorie recipes.

Grain size: >7mm
Broken grains: 5% max
Moisture content: 14-15% max
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