
Description
Large structured grains, with a unique texture
After resting for 18 months at a refrigerated temperature, the starchy components of the grain stabilize. The grain of rice becomes more structured and consistent, it releases less protein, vitamins and starch into the cooking water; it absorbs the sauce better… to make a Gourmet risotto!
Take small amounts of carbohydrates constantly throughout the day to always have "fuel" for our body. Remember that the carbohydrates in rice are easily assimilated, because being organized in much smaller granules than those of other cereals, your stomach digests them immediately and transforms them into energy immediately available to your body.
Buy it now and receive it between on Thursday 17 and Friday 18 with SDA
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