Black long rice from the Camargue

This Black Camargue Long Grain Rice is grown, processed and packaged within a 30 km radius in the Camargue region of southern France. This rice was historically called "revered rice" or "forbidden rice" in Asia because it was very rare and enriched with many good nutrients. Today it grows in the Camargue and still has very good characteristics. With its black or brown skin, it retains all its nutrients. As a real wholegrain rice, it surprises with a firm and unusual taste after cooking. After cooking and on the plate, its extraordinary color makes it stand out from the crowd.

This rice is black because of the natural pigments inherent in the plant that grows in the paddy fields.

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

Black rice is cooked the same way as other types of rice: bring a large amount of water to a boil in a saucepan and add some salt. Once the water starts to boil, dip the grains in it. Simmer on low heat for about 30 minutes. Place the rice in a colander, then in a bowl and serve. Black rice has the special property of remaining firm and crunchy even after a long cooking time.