Jasmine rice

Meet parboiled and wild rice blend. First, it's beautiful. And secondly, very rarely. Wild rice grows in limited areas of North America. So only the most frantic gourmets manage to taste it. And you are among them.

Your password to the world of sushi is Fushigon. This rice has long been a star in Japanese cuisine. It is sticky and snowy white. And just the perfect base for sushi, rolls and soups. Japanese, of course.

ruffle in the world of rice. The rarest and most expensive cereal in the world. Originally from North America. Amazing as a side dish and looks great in homemade American chowder soup. As wild as it sounds.

The healthier brother of white rice. With a charming nutty flavor. And recommendations from reputable nutritionists. Try, for example, with cherry tomatoes and pesto.

The king of long-grain varieties or grain of the gods, as it is believed in India. And we believe that it has a divine taste. And great curry compatibility.

The core of Moroccan cuisine. Small wheat grits cooked at lightning speed. And is just perfect for Middle Eastern dishes. Steamed vegetables, meat, or dried fruits. Couscous absorbs all the aromas and binds the ingredients together. Incredibly good in salads.

Food of the mysterious Incas. And the top choice of health food gurus. Quinoa seeds taste like unprocessed rice and are good in salads. And even desserts.

The Middle East and South America have merged in one amazing mix. An ideal side dish for fusion lovers and experiments with food textures.

Traditional food from the shores of the Mediterranean and Turkey. Groats made from durum wheat. Incredibly helpful. With its own gustatory character. Try substituting bulgur for rice in any of your recipes, and the aromas of the sunny coast will fill the kitchen, violating the laws of nature.

Traditional food from the shores of the Mediterranean and Turkey. Groats made from durum wheat. Incredibly helpful. With its own gustatory character. Try substituting bulgur for rice in any of your recipes, and the aromas of the sunny coast will fill the kitchen, violating the laws of nature.

The main ingredient of real Uzbek pilaf. Famous rice from the Fergana Valley. And already with fragrant cumin. A pleasant addition to the gastronomic collection.

This oriental guest travels in a pleasant and large company of fragrant spices. Meet Camolino rice. It will lead you into the world of fragrant juicy pilaf with daring notes of garlic curry and cumin.