Red long rice from the Camargue

This long red rice is grown, processed and packaged within a 30km radius in the Camargue region of southern France. This long-grain Camargue red rice belongs to the family of wholegrain rice that preserves the husk, germ and bran of the grain. Its brown-red husk is completely natural and rich in anthocyanins, antioxidants and fiber and comes from a natural pigment that forms the husk of the rice grain. He will be a real health ally for your daily dishes. It retains its pigments even after cooking and will add a touch of pizzazz and color to your plates.
This red rice has a nutty taste
The packaging was designed by the painter Michel Tombereau from Nîmes. It has a long cooking time and remains firm after cooking, "al dente".

Cooking time: 20 to 25 minutes

To cook Camargue red rice, as in traditional cooking, you need a pot of boiling, lightly salted water. Once the water is simmering, dip the red rice into it (about 2 parts water to 1 part rice). Wait about 20/25 minutes for the Canavere red Camargue rice. The rice stays firm and crisp after cooking. Squeeze in a sieve and serve.