"Very precious spice, processed with care to enhance the colour and the unmistakable aromatic power. Ideal for flavouring rice and fish dishes such as paella, or for risotto alla milanese or bouillabaisse. Pistils are used as an ingredient (rehydrated) or as a garnish for refined dishes." More Info


"Ribe belongs to the class of fine rice, with long, tapered grains. After harvesting and cleaning, the rice is macerated in water and then steamed at high pressure and finally dried. The grains thus obtained have a glossy appearance and a slightly amber colour. Versatile rice, ideal for timballo, salads, pilau rice. Great for making paella. Cooking time 15-16 minutes." More Info