Description
a whole-grain rice with an unmistakable natural black colour that, while cooking, releases the characteristic scent of sandal wood and freshly baked bread. Originating from China, it is also currently cultivated in Italy, in the Po Valley.IngredientsItalian medium grain parboiled black wholegrain riceDirectionsRinse the rice under cold water. Boil 2 cups of water in a saucepan. Add 1 cup of Riso Gallo Nero. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the water is absorbed.Manufacturer Contact InformationGallo UK Ltd, 3-4 Parck Court, Riccall Road, Escrick, LS25 6GN
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