Free samples
Recieve 2 free samples with orders over $50. Simply use the code at checkout.
SAMPLESALE
Black Rice
Produced By: Principato di Lucedio
in Piedmont, Italy
Lucedio Black Rice is a hybrid of Chinese Forbidden Rice with a local variety of Piemontese rice, which was first planted in the fields of Principato di Lucedio in 2004. Rich in color with a very noticeable nutty fragrance and incredible texture, Lucedio Black Rice is the perfect rice to serve as a side dish, create new dishes or use as a substitute for regular rice in all your favorite dishes.
Boil Lucedio Black Rice in abundant salted water as if you were cooking pasta. Cook for 30-40 minutes until al dente. Drain, season with olive oil, salt and a pinch of pepper, and mix with your favorite ingredients or use in your favorite rice dish preparation.
Contessa Rosetta Clara's Suggestion: "I enjoy mixing boiled Black Rice into a risotto for a touch of color and texture, as well as in making wonderful rice salads with chopped vegetables, shrimp or lobster during the summer months."
Product Code
30222
Unit Size
500 gr/1.1 lb
Unit/Case
12
Case Weight
6.8 kg/15 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-30222-5
black rice
- Mix the rice into a fish soup.
- Serve in a bowl with a shellfish ragu'.
- Mix with sliced sautéed vegetables.
Lucedio Black Rice is a hybrid of Chinese Forbidden Rice with a local variety of Piemontese rice, which was first planted in the fields of Principato di Lucedio in 2004. Rich in color with a very noticeable nutty fragrance and incredible texture, Lucedio Black Rice is the perfect rice to serve as a side dish, create new dishes or use as a substitute for regular rice in all your favorite dishes.
Boil Lucedio Black Rice in abundant salted water as if you were cooking pasta. Cook for 30-40 minutes until al dente. Drain, season with olive oil, salt and a pinch of pepper, and mix with your favorite ingredients or use in your favorite rice dish preparation.
Contessa Rosetta Clara's Suggestion: "I enjoy mixing boiled Black Rice into a risotto for a touch of color and texture, as well as in making wonderful rice salads with chopped vegetables, shrimp or lobster during the summer months."
