Brown Black Rice - Venere 1kg

Venere Rice - Wholemeal and Aromatic 

In 1997 from the natural cross between an Asian black variety and an Italian variety, Venere rice makes its appearance in Italy. The name "Venus" was given to him in honor of the Roman Goddess of love, beauty and fertility. Such an analogy refers to the fact that, in the past, black rice was considered a powerful aphrodisiac.

Venere rice is a type of brown rice of very dark purple color; not surprisingly, it is also called black rice. 

This type of rice is a rare variety grown in very narrow areas of the Novara plain (Casalbeltrame). It comes from a precious and ancient Chinese rice genetically crossed with padani rice lines to better adapt to our climates. It is a very nutritious rice rich in microelements as specified in the nutritional values.

Being a whole grain, Venus rice in addition to having a high starch content, has generous amounts of dietary fiber that contribute to improving and maintaining the intestinal bacterial flora. On the other hand, proteins are scarce and of medium biological value, while fatty acids have a decidedly marginal importance. 

We can also say that this brown and aromatic rice contains excellent amounts of phosphorus and potassium, as well as many other elements such as: iron, zinc and selenium. 

From a vitamin point of view, Venere rice seems to be an excellent source of tiantina (vit. B1) and, secondly, a few B vitamins. 

In addition to the color, another detail that distinguishes black rice is the pleasant smell. It is an aroma due to the presence of esters that, with increasing temperature, evaporate and give rise to a scent that is very reminiscent of freshly baked bread, or sandalwood.

To keep intact its natural characteristics, it has only been coveted (brown rice) and therefore needs a cooking of about 35-40 minutes and can be cooked in the desired ways (boiled, risotto, soup ...). It can also be mixed with other types of rice (about 40% in percentage) and in this case it is boiled alone for 15 minutes and then the other type of rice is added. Finally, it can be used as flour (obtained with a normal coffee grinder) to obtain tagliatelle, polenta, gnocchi, ravioli and desserts.