Merlano rice is stone husked, selected with patience and care, packaged and quality controlled using state-of-the-art methods to guarantee the highest of quality.
Package sizes: 500 g ATM, 1 kg ATM, 1 kg cellophane, 5 kg, 10 kg paper, 20 kg paper, 25 kg raffia,
Big bags 1000/1200 kg
CARNAROLI RICE
Our CARNAROLI rice: the pre-eminent variety amongst our products, and the most-highly appreciated by the best Italian chefs. Its success is due to the fact that the grains keep their shape during boiling. It is ideal for risottos, and excellent for intensifying the flavours of various ingredients such as mushrooms, saffron, vegetables, fish and cheese. It is also delicious together with legumes. Ideal in salads: the grains remain compact and separate and help you cook the most delicious recipes using only a few, simple ingredients.
VIALONE NANO RICE
A cross between Vialone and Nano rice, this variety is the oldest obtained by hybridisation. It is characteristic of the areas around Mantova and Verona, although it has adapted well to the rice-fields of Piedmont. The Merlano Vialone Nano is incredibly versatile, and is ideal for risottos and many other dishes including various regional recipes.
BALDO RICE
Merlano BALDO RICE is very versatile and is ideal for any cooking method. It is the perfect choice for risottos and the creation of salads, and given the compactness of the grains, it can also be used to simply boil and serve with butter.
ARBORIO RICE
As a result of its versatility, our ARBORIO RICE, which takes its name from the small town in the province of Vercelli, is one of the most common rices to be found. Merlano Arborio is large-grained and during boiling, the heart of the grain remains al dente while the surface releases starch to create a beautiful smooth effect. Its characteristics make it one of the best-known Italian rices across the world. Ideal for creamy risottos all’onda (shimmying the pan to make the rice move in a wave so that it folds in on itself).
Guaranteed by the Ministry of Agricultural and Forestry Policies pursuant to Art. 10 of Regulation (EC) 510\2006
PDO CARNAROLI RICE
CARNAROLI RICE is the most appreciated rice from Italy. Its success is due to the fact that the grains keep their shape during boiling. It is ideal for risottos, and excellent for intensifying the flavours of various ingredients such as mushrooms, saffron, vegetables, fish and cheese. It is also excellent together with legumes. Ideal in salads: the grains remain compact and separate and help you cook the most delicious recipes using only a few, simple ingredients.
PDO S.ANDREA RICE
S. ANDREA RICE is typical of the Biellese and Vercellese Baraggia landscapes. It absorbs flavours very well and is perfect for creamy risottos, vegetable soups or simply boiled served with olive oil and lemon. It is also very good for the preparation of desserts and Sicilian rice balls (arancini).
For tasty dishes
“VIOLA” RICE
“VIOLA” is a variety of wholegrain rice which is deliciously aromatic, its grains are purple-coloured, and it grows in the Vercellese province. Its fragrance is fully released during cooking and the grains remain intact and separate, absorbing flavours and condiments while retaining their characteristic, nutty aroma. It is very healthy, rich in magnesium, anti-oxidants and other nutrients, and it is easily digested. Ideal when combined with meat or fish dishes, for elegant variations on rice salads and pilafs. In order to enjoy its extraordinary aroma, we recommend simply boiling and seasoning it with olive oil and Parmesan.
WHOLEGRAIN RICE
OUR WHOLEGRAIN RICE is a result of the refining process limited to simply removing the outer husk from the grain without touching the underlying layers, which are rich in fibre, proteins and minerals. It can be eaten simply boiled and seasoned to taste, or combined with cheese or legumes. It is perfect for rice salads and as a side dish for cold meals.
“ORANGE NORI” RICE
“ORANGE NORI” RICE is a local ITALIAN orange-coloured wholegrain rice with a wonderful aroma. The careful selection of the seeds and the processing of the product are the result of the traceability and quality control from the rice-field to the packaging process which is guaranteed by Riso Merlano. Orange Nori may seem like any other rice, but when it is husked, the grains reveal an unexpected orange pericarp. When cooked, the grains remain intact and separate and absorb flavours and seasoning while retaining their original fragrance. It is ideal as a side dish for both meat and fish, for rice salads and for pilafs. If you want to really enjoy its aroma, we recommend simply boiling it and seasoning with olive oil and Parmesan cheese.
For international dishes
AROMATIC “FRAGRANCE” RICE
Merlano FRAGRANCE RICE is an excellent Italian rice and the result of careful selection from the best cultivations. Only the lots of the highest quality standards are processed while constant research for perfection is carried out, always with respect for our values and traditions. Thanks to its intense aroma, it is a good alternative to the classic boiled or steamed rice. The particular processing technology means that the grains retain their consistency during cooking. Excellent for side dishes for meat, fish or vegetables, but also for salads, this rice is perfect when served combined with exotic fruits. Tasty dishes are easily created with just a few simple ingredients.
SUSHI RICE
Sushi is a typical Japanese rice-based dish, sushi-meshi, together with other ingredients such as raw fish, nori (algae) and vegetables. The ingredients and presentations are wide-ranging, but the ingredient which all types of sushi have in common is the rice. It is often prepared with raw fish, but in some common varieties, sushi also uses cooked ingredients and/or vegetables. Thinly-sliced raw fish served without rice is called “sashimi”. Sushi is often served with pickled ginger, wasabi and soya sauce.
parboiled
For extended cooking
PARBOILED RICE
PARBOILED RICE undergoes a particular process, which helps to obtain nutritional values almost equal to wholemeal rice. The ‘Parboiling’ process, where the name originates from, predicts that the grains are soaked in water, steamed, dried, peeled and bleached in a traditional way. In brief, the parboiling process consists in semicooked or semi-heated rice, which allows the grains to retain all nutritional values, which are normally lost during cooking. Thanks to this technique, parboiled rice has reduced cooking times and it does not overcook, an ideal characteristic for the creation or fast recipes and for refrigeration.
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