Camargue Red Rice

This maroon-red coloured rice is a specialty from the Camargue and gets its colour through the clay-rich soil on which it grows. It is untreated and unpeeled, so it retains its reddish-brown colour, the inner grain is white.

It has a slightly nutty flavour and is ideal as a decorative accompaniment to fish dishes and seafood or for rice salads and casseroles.

For 250 g of rice bring 2-2,5 times the amount of water to the boil, add the rice and simmer about 40-45 minutes at low heat in the closed pot. He does not tolerate a strong cooking. It does not tolerate a strong cooking.