Ribe rice has medium-size, medium-long and rounded grains. This rice type is suitable for being used in wet dishes, such as stocks, rice and vegetable soups, and vegetable minestrones with rice.
It is so versatile in the kitchen that it is suitable both for refined dishes – such as boiled, pilaf or steamed rice – and for easier recipes, such as salads and timbales.
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Our recipes: Oriental-style rice salad
Ingredients: 400g Ribe rice, 200g boiled chicken breast, 50g shelled and blanched almonds, a handful of sliced roasted almonds, 1 apple, 1 banana, 1 onion (preferably white), two spoons of curry, olive oil, lemon juice, 4 teaspoons of ketchup, 4 teaspoons of mayonnaise, a little brandy, 1 sweet pepper, salt and pepper
Boil the rice in a large quantity of salted water. When it is al dente, turn the burner off and add a large quantity of cold water so to stop rice cooking. Then strain.
Put the rice into a salad bowl and dress with thinly chopped onion browned in oil, adding curry at the last moment.
Chop the chicken into small pieces. Cut the apple and the banana into small pieces and sprinkle with lemon so to avoid them becoming black. Clean the sweet pepper removing all seeds and white parts and cut it into pieces. Add all of them to the rice, dressing with a sauce made of mayonnaise, ketchup, brandy, salt and pepper.
Mix adding oil and salt at taste. Leave in the fridge for at least one hour. Before serving, gently mix again and cover with the sliced roasted almonds.