Rice of the Japonica family. Round and pearly grain. Whole rice grain with a natural red colour. It is native to the French Camarga. It has a nutty odor and it’s very rich in fiber, mineral and trace elements. Once cooked it presents a crunchy texture similar to pine nuts. It can be frozen and pasteurized maintaining an optimal condition. COOKING INSTRUCTIONS: It is recommended to prepare salads and side dishes. Soak in water few hours before cooking. Approximate cooking time: 25 minutes. Boil with excess of water. Rice should be “al dente”.