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0.5kg - 1.1lb Ermes Rice vacuum packed
0.5kg -  1.1lb Ermes red Rice 
vacuum packed

1kg - 2.2lb Ermes Rice vacuum packed
1kg -  2.2lb Ermes red Rice 
vacuum packed

woven no-woven 2kg bag crespiriso
2kg - 4.4lb Ermes red Rice
woven no-woven bag








  ERMES RED Rice
(Brown RICE with red grains)

Ermes is an aromatic brown-rice with long grains. It' has a distinctive red colour completely natural. The full red rice called Ermes was achieved in Italy, from the intersection of black Venus rice with another variety of long-grain rice Indica-Type, using an all-natural techniques (no GMO).

The outer part of the grain of Ermes rice is very rich in red anthocyanins, natural pigments with antioxidant action (such as those contained in red grapes) that gives colour to this rice.

Ermes rice is a brown-grain rice, very digestible, naturally gluten-free, rich in fiber, protein, vitamins and minerals, in particular: selenium, iron, zinc, manganese and calcium.

Its red rust colour, its long grains, crystalline inside, form the perfect ingredient for special risotto, appetizers, main dishes, light meals, rice and vegetables soups, but also in rice salads, and with cooked vegetables.

The inside of grain has a white heart, but the pericarp naturally red can colour your dish and be added to white rice and / or black Venus rice in a "Creative rice salad" (for this kind of salad you must cook rices separately and combine them after cooking).

How to cook Ermes rice.

We suggest four cooking modes:

1) Boiled: in a high and durable pan pour cold water and a teaspoon of coarse salt. Cover with a lid and bring to a boil over high heat, when it reaches a boil; remove the cover and pour Ermes rice. Allow to boil for about 35 minutes. When the rice is cooked, drain and season to taste.

DOSAGE: use about 4 times the water compared to the weight of rice which you want to cook: 400ml of water per 100g of rice.

2) In a pressure cooker: pour the Ermes rice in a pressure cooker, cover with cold water and add a teaspoon of coarse salt. Close the pressure cooker with its lid and heat: from when it comes into pressure (characteristic whistle of the pot) in about 15 minutes the rice will be cooked. When cooked, allow pressure-cooker to cool, open the lid of the pressure cooker, remove any excess of liquid with a colander and season to taste.

DOSAGE: Use about 2 parts of water compared to the weight of rice that you want to cook: EX. 200ml of water per 100g of Ermes rice.

3) PILAF Cooking: In a saucepan, pour a little extra virgin olive oil or rice oil, chop an onion and fry lightly. Add the Ermes rice and toast with a pinch of salt over high heat. Cover the rice with hot vegetable stock or boiling water; when the liquid added starts to boil cover with a lid and put in the oven at 200C for 25 minutes. When the rice is cooked, drain and season to taste.

DOSAGE: Use about 2 parts of water compared to the weight of rice that you want to cook: EX. 200ml of water per 100g of Ermes rice.

With pilaf-cooking the organoleptic and nutritional characteristics of rice remains unaltered.

4) RISOTTO:
in a shallow pan, pour a little olive oil extra virgin or rice, chop an onion and fry lightly. Add the Ermes rice and toast it with a pinch of salt over high heat. Sprinkle with
dry white wine and let it evaporate. Continue cooking adding the hot stock prepared before, and let it evaporate, then, add some more broth until the rice is cooked. Once cooked, turn off the heat, stir in cold butter, Parmesan cheese freshly gattugiato cheese, and season to taste.

THE DOSE: Use about 4 parts of water compared to the weight of rice that you want to cook: EX. 400ml of water per 100g of Ermes rice.

80g of rice per person as a normal dose.

About 2 liters of broth for risotto.

Crespiriso recommends: once cooked (the preferred method), Ermes Rice may be seasoned and consumed immediately or you can let it cool and store in refrigerator with a rice oil or extra virgin olive oil in a glass container to be then reused till 2/3 days in hot or cold salads dishes.

Rice is devoid of preservative agents, store in a cool, dry place away from light before and after unpacking.


COOKING TIME: 35 minutes, 15-16 minutes in a pressure cooker


<- 0.5kg vacuum bag

<- 1kg vacuum bag

<- 2kg vacuum bag (on order)

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<- 1kg Traditional cotton bag (on order)

<- 2kg Traditional cotton bag (on order)

<- 2.5kg Traditional cotton  bag (on order)

<- 5kg Traditional cotton bag (on order)

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AVERAGE NUTRITION VALUES of RED ERMES RICE

valori nutrizionali medi Ermes

NUTRITIONAL CONTENT IN ELEMENTS versus WHITE RICE

grafico ermes

We suggest you one RECIPE in order to value at best manner our product. For your comfort you can also download it on your PC, print and conserve it: click on the push-button “download this recipe” .


  ->
Ermes SELVAGGIO Rice with APPLES

RECIPE with Ermes Rice
      RISOTTO with APPLES
INGREDIENTS: (for 4 people)

    -300 g of Ermes Rice
    - butter
    - olive oil
    - meat broth
    - 1 apple
    - a pinch of cheese Grana Padan
    - salt to taste

COOKING TIME
45 minutes / 25 minutes in pressure cooker 

PROCEDURE:

    -Melt in a frying-pan the butter in the olive oil.
    -Add the rice and make it to toast lightly, stirring it.
    -Bath the rice with the broth (vegetal or meat broth) previously prepared and warmed.
    - When the rice will be at “half baking”, peel and chop finely the apple, put it in the rice and continuing to cook stir all.
    - Remove the pot from the fire when the rice “is not cooked too much” and left it to became soft ice-cream for some minutes with adding butter and cheese Grana Padano finely grated.

    - Finally served on the table warm.

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Tax code:  CRS PFC 50H02 I116T