Argila rice is a newly developed variety. However, thanks to its unique characteristics, it is rapidly gaining popularity, especially in the hospitality industry.
This rice is grown in clay plots, which causes the grains to have a large amount of starch, making it ideal for some preparations.
Organoleptic qualities
The Argila variety has the unique characteristic that the rice begins to release starch after about 8 minutes of cooking. This makes it ideal for creamy rice dishes, as it helps thicken the broth.
Another of its properties is that once cooked, the rice maintains its texture for the next 60 minutes. For this reason, its use in the restaurant industry has begun to increase.
Usage recommendations
The use of the Argila variety will normally be in the preparation of soupy and creamy rice dishes.
With this variety of rice we will be able to bind the broth more easily than other varieties, and we will also be able to maintain its texture if we take a while to serve it.
Clay rice cooking time
The optimal cooking time for this rice is between 13 and 15 minutes.
Rice from the city of Sueca
Their harvests take place in the Albufera Natural Park of Valencia.
They opt for single-varietal rice, thus ensuring higher quality for their customers.
Their vision is to offer their customers the highest quality rice possible while always respecting the environment.
Protection of the natural environment
We work for the conservation of the ecosystem and the highest quality in our rice by opting for the use of algae and seaweed extracts instead of phytosanitary products.
Traditionally grown rice
- Sown with certified seeds
- Manual weeding to avoid chemicals
- Independent harvesting to ensure the purity of the varieties
- Hand- dried in the sun
Agri-food certification and microalgae cultivation
