Cooking behavior: ideal tasted with excellent sauces, melted cheese, meat, fish or stewed vegetables
This rice flour for Polenta is the result of our Vialone Nano rice stone grinding and after 15 minutes cooking, you can eat a soft with a delicate taste Polenta. Our rice polenta is a genuine product thank to its artisan processing different from industrial technology which remove most of rice main nourishing qualities.
Ingredients: Vialone Nano rice for polenta
Preparation: Bring 1 liter of water to boiling, add 160 g of rice flour for Polenta, stirring continuously for 12/15 minutes. Add a spoon of olive oil and trated basil or rosemary , if liked.
Preservation: store in a cool (4° - 17°) dry place
Best before: 18 months from the processing date
Net weight: 500 g
Origin: this rice flour for Polenta is produced in Italy in our rice mill in Isola della Scala, Verona