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From Cool Chile HQ (W3)
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Ribe rice a large grained-rice bred from a cross of Italian, Japanese and U.S. rice. In Italy the rice is grown primarily in Po river valley. The medium-sized, medium-long rice grains absorb liquids well and still retain their shape after cooking, which makes it ideal for Mexican rice dishes, such as red, green or white rice, sopa seccas, achiote carnitas rice or brothy-ier seafood rice such as arroz tumbulada.
Rinse Ribe rice, soak, then fry in oil until chalky, drain off the oil and add liquid, this will help to keep the grains separate and intact.