Chefs Get to know our chefs recipes

Beet rice with black pudding crumble

Grind the beet with a little stock and set aside. Heat a pan with a little olive oil and sauté the chopped onion, add the rice, fry until translucent, pour in the Port wine, let it evaporate and add the beet cream

Red Cabbage Rice and Quail Eggs

for 4 Cut the cabbage into julienne. Sauté the chopped garlic cloves in a little olive oil, add the cabbage and cook for about 5 minutes. Pour in the rice and add the stock as it is absorbed by the rice. Meanwhile, heat a non-stick frying pan with a drizzle of olive oil. Crack in […]

Zucchini Rice and Qj. Sierra

for 4 Sauté the pumpkin and chopped shallots in a little olive oil. Add the rice, fry for a few seconds, pour in the wine and, when it has evaporated, add the stock until the rice is cooked. Turn the oven on to 180º. Divide the rice among the plates, place a slice of cheese […]

Citrus, Gin and Prawn Rice

for 4 Peel the prawns, leaving 4 whole ones, and use the shells to make the stock. Place the 12 peeled prawns in a bowl, sprinkle with the juice of the limes and lemon, salt and pepper and leave to marinate for about 2 hours. Sauté the chopped garlic cloves in a little olive oil, […]

Mushroom rice with osso buco (pork bone)

for 4 Coat the osso buco in flour and sauté them in hot butter. Drizzle over the wine, season with a little salt and pepper, pour over a ladle of stock, cover and simmer for about an hour or until the meat is tender, adding more stock if necessary. Heat a frying pan and sauté […]

Asparagus and Smoked Salmon Rice

for  4 Sauté the onion cut into wedges in the butter, add the asparagus tips and sauté for 2 or 3 minutes. Remove a few tips for decoration, add the rice, let it fry a little, pour in the wine and when it has evaporated, add the boiling stock, stirring from time to time, until […]

Blueberry Rice with Lamb Cutlets

for 4 Put the olive oil, herbs, crushed garlic clove and juniper berries in a small saucepan over a very low heat for about 10 minutes. Chop the shallot and sauté it in 3 tablespoons of the olive oil flavored with the herbs. Pour in the rice, let it cook until translucent, pour in the […]

Rice pudding Choc. Bra and Raspberry

For 4 Put the milk, rice, a pinch of salt, cream, 30g of sugar, ½ vanilla pod on the stove, bring to the boil, lower the heat and continue cooking for 30 minutes. Meanwhile, chop the chocolate and set aside. Put the raspberries in a small saucepan, reserving a few for decoration, along with the […]

Spicy Rice with Duck Magret

for 4 add the spices to the boiling stock and leave to infuse for 30 minutes. Sauté the chopped shallot and the bell pepper cut into small cubes in a little olive oil, add the rice, fry a little, pour in the wine and when it has evaporated, gradually add the stock, stirring from time […]

Apple Rice, Qj. Brie and Bacon

for 4 Peel an apple, cut it into small cubes and sauté them in a little olive oil along with the onion. Pour in the rice, fry for a few seconds, add the wine, let it evaporate and gradually add the stock as it is absorbed by the rice. Meanwhile, turn the oven on to […]

Black Rice with Cod

for 4 turn the oven on to 200º. Place a sheet of aluminum foil on the baking tray, brush with a little olive oil, place the cod fillets on top, sprinkle with a few sprigs of thyme, 2 crushed garlic cloves, drizzle with lemon juice, a drizzle of olive oil, salt and pepper, close with […]

Savoy cabbage bundle with rice

Ricecrafters

Rissoto

Variety: Carnaroli 🌾

Risotto is the typical and exclusive cooking method of Italian cuisine, which has become a worldwide favorite. Its consistency varies according to regional tastes, but its preparation never changes: after sautéing briefly, add a hot broth. Another secret is to choose the right varieties: Carnaroli. Thanks to its high amylose content, this variety doesn’t overcook and the grain doesn’t fall apart.

Compact and light, soft but firm in the kitchen, intact but enveloped in the sauce, it really is the protagonist of risotto.

Lapas rice

Variety: Ronaldo 🌾

As the name suggests, this grain has exceptional characteristics and qualities and is extremely well adapted to the climate of the Sado Valley.
With particular characteristics, such as an average size of 6mm and a broken grain rate of less than 0.5%, it releases the ideal amount of starch while maintaining its texture and consistency. With white, short and fat grains, cooked rice has an independent but creamy and velvety sauce. This type of rice is perfect for creamy rice recipes.

Duck rice

A typical Portuguese recipe! Recreate this tasty recipe with the added bonus of using RiceCrafters rice.

Minestrone soup

Let’s talk Mediterranean… The best Mediterranean ingredients in a simple and tasty recipe. You can make it more familiar with these rich, traditional flavors!