Best Varieties – Rice Crafters

Ronaldo

Just like the name shows, this grain has an outstanding character and exceptional qualities and is extremely well-adapted to Vale do Sado’s climate. With particular characteristics, such as 6mm average size and extremely low grain damage (lower than 0,5%), it releases the ideal amount of starch, withholding its texture and firmness. With white, short and fat grains, the cooked rice presents an independent, yet creamy and velvety sauce. This type of rice is perfect for creamy rice recipes.

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Euro

This premium type of the typically Portuguese “Carolino” rice type is an exquisite round, fat and short grain rice, perfect for sophisticated dishes that require a large amount of sauce. Its medium starch release allows everyone to create creamier dishes, while the grains still maintain firmness and texture.

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Bomba

Bomba rice is considered one of the best rice varieties of the world by chefs. It has short, pearly grains. Its size is equivalent to that of round grain rice, sometimes smaller, but Bomba rice doubles in size when cooked. Its main characteristic is its great ability to absorb flavours and aromas and when cooked it remains ‘al dente’, loose and whole. Its connection with the different aromas and flavours of the Mediterranean make it a typical rice for the dishes of this region in particular for paella.

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Delfo

A variety rich in fibre and antioxidants, due to the presence of the Pericarp tan. In cooking, it releases a characteristic aroma. Perfect for accompaniments and salad rice. Excellent to be enjoyed simply simmered with olive oil / butter. Loose rice with fibre, the symbol of healthy eating.

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Selénio

Selenio is a round, crystalline rice with a high starch content which loosens during cooking allowing for a high stickiness, ideal for the preparation of sushi. Thanks to its low amylose content and the shape of its grain, Selenio is suitable for the preparation of desserts, soups, soups and timbales, but it is especially in oriental and fusion cuisine that it finds its greatest value. It has a cooking time of approximately 16 minutes.

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Corimbo

This loose, long and cold-resistant white “needle” rice variety is well-known for its elegance and versatility on every recipe. Extremely vigorous, each batch is grown and numbered, to make sure every single grain holds the same physical and cooking characteristics. Larger than 7 mm and low in glutenious attributes, its high vitreousity makes it an excellent choice for fried or steamed rice dishes.

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Carnaroli

Risotto is the typical and exclusive cooking method of Italian cuisine, which has become a school of thought the world over. Its consistency varies according to regional tastes, but its preparation never changes: after sautéing briefly, hot broth must be added. Another secret is to choose the right varieties: Carnaroli. This variety thanks to its high amylose content does not overcook, and the grain does not crumble. Compact and light, soft but firm in cooking, intact but enveloping in the sauce, in risottos it really is the protagonist.

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Teti

Variety of excellence. This type of “Carolino” rice is characterized by its high productivity and industrial yield. Crystalline and ideal for dishes that impress by their appearance. It takes no more than 16 minutes of cooking to achieve the perfect cooking of this soft and gummy rice. Its characteristics make it absorb the aromas and flavors of the spices and ingredients with which it is cooked.

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Ronaldo Bio

Presenting the same characteristics of the variety with Prodi certification, this option is biologically produced, or be cultivated according to the best environmental practices, with a high level of biodiversity and the preservation of natural resources. The berry size is on average 6mm and presents a very low percentage of broken grains (less than 0.5%). It releases the ideal amount of starch, retaining its texture and firmness. With white, short and fatty grains, cooked rice has an independent sauce, but creamy and velvety. This kind of rice is perfect for creamy rice recipes.

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