Parboiled






A variety of long-grain yellow rice, of Greek origin, from crops grown mainly in the region of Thessaloniki. It is the product of hydrothermal processing, and its yellow hue is due to this. The grains are initially boiled in their hulls, which are later removed. During cooking, the grains perform in such a way as to make this rice ideal for pilaf dishes, as it retains its granular shape without becoming gelatinous. Furthermore, it requires less cooking time.

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