Black Nerone Rice, 500g
Description
Black rice, also known as forbidden rice, nerone rice or purple rice, is gaining popularity. This is thanks to its dramatic colour, uniquely nutty-sweet taste, and remarkable health benefits. Black rice is high in fibre, iron and vitamin E. And research shows that one spoonful of black rice even contains more anthocyanin antioxidants than the equivalent amount of blueberries.
This variety of black, long-grain rice is grown in Italy. Though black when raw, the rice turns a rich purple colour when cooked. Unusually for long-grain rice, it also becomes sticky. Try making eye-catching sushi with cooled black rice, or stir through roast vegetables and dried fruit for a dramatic salad. The black rice is also great for black risottos or even a twist on the classic rice pudding.
Cooking Instructions
Use 1 part rice to 3 parts water. Bring to the boil and simmer gently for about 35 minutes or until cooked.
Allergy Advice: Packed in an environment that handles nuts, peanuts, sesame, gluten, soya milk and sulphured fruit.
Warning: This is a natural product and may contain small stones - wash and sort before use.
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Origin: Italy
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Size: 500g
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Best before: 07 March 26
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SKU: IF0010
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Minimum shelf life: 3 months
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Categories:
Foodservice Italian Food & Ingredients Maria Bradford's Top Picks Pasta, Rice & Beans Rice Noodles & Glass Noodles Suma Foods Wild, Black & Red Rice
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.