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Acquerello is the only rice in the world whitened with an ancient method, the helix, invented in 1875 and always considered the best. The Helix generates a slow and delicate rotatory movement that provides an extremely gentle abrasion ‘grain against grain´. Only this method leaves each grain perfectly intact, without scratches nor fractures, that lead to a lack of uniformity in cooking.
The most exclusive step in Acquerello production is restoring the rice germ into white grain thanks to a process that has been patented. The germ is the embryo of a new plant which contains the most precious nutritional substances such as vitamins and minerals. The world wide patented process consists in restoring the germ, (after it is separated from the bran), into the white grains through a simple and mechanical method that produces the pressure of the rice germ onto the rice. The temperature slowly increases up to the right level allowing the Rice Germ to melt down, penetrating into the grains.