Ermes Red Rice

THE HISTORY
Ermes red rice variety comes from the crossbreed between Venus black rice (medium grain and black peri-carpus) and a rice indica type (a long narrow grain and white pericarp). From this cross they obtained two new rice varieties, both aromatic like Venus rice and both with long and narrow grain.

INDICATIONS:
Ermes red rice can be cooked according to your taste, although we primarily recommend to combine it with fish.
It can also be mixed with other varieties of white rice, like Carnaroli rice (at a percentage of 40%); it should be left boiling for 15 minutes alone, and then another kind of white rice can be added.
This because by itself Ermes red rice is an aromatic rice, very scented and ideal for imaginative risotto.
 
FEATURES
Ermes red rice, compared to Venus black rice:
- it has a cooking time of 45 minutes, versus 55 minutes of Venus, as the more streamlined grain allows a faster entry of water;
- it has a red pericarp rich in anthocyanins;
- its red colour is not due to a lower intensity of staining typical of Venus, but to another kind of anthocyanins;
- Ermes rice red anthocyanins lead to a more intense staining away from the vesting period;
- its antioxidant qualities are similar to those of Venus black rice.