a c k a g i n g (click
on the image to enlarge it)
- 2.2lb Ground Originario rice vacuum packed
- 2.2lb Ground Originario rice traditional cotton package
2kg - 4.4lb Ground Originario Rice in white woven non woven package
- 4.4lb Ground Originario
rice traditional cotton package
- 11lb Ground Originario
rice traditional cotton package
O R I G I N A R I O GROUND R i c e
Ground Originario is a cultivar of old constitution with small and round
and crystal. Until the birth of Carnaroli rice (1945) it was the
rice used for risotto, but for its starch and
other organoleptic characteristicsis, now, it is well
adapted in the preparation of soups and wonderful
Superbs are ice cream or mousse of Ground
Originario, that are becoming very trendy dishes in the most
This variety of CRESPIRISO follows a selected
production process to
exalte at the maximum level its large and interesting
Rice is devoid of preservative agents, store
in a cool, dry place before and after the opening of pack.
TIME: 15-16 minutes
and Gift packages with this products
suggest You one RECIPE in order to value at
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” .
->SUSHI HOSOMAKI WITH ORIGINARIO RICE
is a traditional Japanese dish that consists of preparing the rice to
accompany the raw fish with sauces, vegetables, eggs and Japanese
We will see how to prepare the classic Hosomaki,
the simpliest Sushi; it consists of rice and nori seaweed rolled with a
single ingredient, however, that could be chosen from fish (tuna or
salmon ...) or vegetables (avocado, carrot, cucumber ...).
|SUSHI HOSOMAKI with ORIGINARIO RIce
|INGREDIENTS: (for 4 people)|
- 350 g of rice native crespiriso
- 500 ml of water
- 400g of fresh fish or fresh vegetables (blanched carrots) to do the Hosomaki
with fish or vegetables.
- 80 ml of rice vinegar
- 35 g caster sugar
- 3g salt iodized
- 1 sheet of toasted nori
- 1 piece of Kombu seaweed
- Wasabi paste to taste (Japanese green horseradish)
- bamboo little mat for sushi roll or one aluminum foil
|COOKING TIMES OF originario RICE:|
Preparing the rice: Place the rice in a sieve with
sufficiently tight meshes over a container and wash it with cold tap
water several times until the water will be clear.
Place the rice in a pan covering it with 0.5l of water (the rice
should be covered with a veil of water).
Add the whole Kombu seaweed.
Turn on the heat under the pan and heat over high heat until the
water will boil, lower the heat, now always keeping the boiling water
for about 10 minutes, when the rice is cooked, the water should have
been absorbed throughout, eliminate kombu seaweed, turn off the heat
and let it cool in the same pot.
In another pan melt 35g of sugar in the rice vinegar with salt, you
could heat slightly the vinegar to speed up the procedure of
Pour the rice vinegar, sugar and salt dissolved, over the rice
already cooked and let it sit with the lid of the pot.
Pour the rice in the “hangiri” previously moistened with water
(or in an another container wood or glass made).
Mix the rice gently with a wooden spoon flat.
Hosomaki Preparation: Halve the sheet of nori seaweed and roll on
the bamboo little mat (rough side up and smooth side towards the
Moist your hands with water and rice vinegar and spread a quantity of
rice, prepared before, enough to cover all the seaweed uniformly to a
height of half a centimeter, slightly compress the rice spread on the
Spread the Wasabi paste along the middle of rice willing the seaweed
(just a small amount).
Cut into strips of one centimeter width along nori seaweed lenght
fish (salmon or tuna slaughtered in the freezer) or a blanched carrot
or cucumbers or even avocado.
Place a batten of carrot or fish along the middle of the rice in the
Roll the little bamboo mat or the aluminum foil containing the
seaweed and rice in order to obtain a uniform cylinder in length.
Remove the cylinder formed by the little mat and cut it into 6
cylinders of the same size using a sharp knife (the cut must be
- Place the Hosomaki to rest in the
refrigerator for 2 hours with a film.
Serve the Hosomaki with Wasabi and soy sauces with which it is dipped
and eaten with chopsticks.