Otello black rice is an heirloom Italian varietal with a nutty flavor that's slightly sweeter than regular brown rice, balanced by a complex subtle bitterness. When cooked, the luminous purple-black hulls remain intact, so you can fully appreciate their high shine and satisfying chew. We especially like them in soups and mixed with sauces, since the grains remain separate and won't clump together. Third-generation family company Riso Zaccaria oversees all aspects of its heirloom rice production, from cultivation to packaging. The Zaccaria farm is located in the Baraggia, an area of Italy's Piedmont region historically dedicated to the cultivation of rice, where the hardy foothills soil yields complex and concentrated flavors.

Zaccaria's heirloom rice can be cooked in just 25 minutes by boiling in water. You can also use Milk Street's method of cooking 1 cup rice with 1 cup water and 1 teaspoon salt: Bring to a boil, cover, then reduce to a simmer. Cook until water is absorbed and rice is tender, 25 to 35 minutes depending on your pot and how low your simmer is. Let rest 5 minutes.

• Net Weight: 500 grams
• Ingredients: Otello rice
• Place of Origin: Baraggia, Italy

Ris Rus is a type of Italian red rice with a nutty, toasty flavor and richness that brings to mind buttered bread, even without the addition of butter or fat. When cooked, the rice has a tender, fluffy interior with a toothsome quality from the tenderized hulls for an overall satisfying feel. The hulls also retain their red hue, providing a beautiful and appetizing visual contrast to the pale starches. Third-generation family company Riso Zaccaria oversees all aspects of its heirloom rice production, from cultivation to packaging. The Zaccaria farm is located in the Baraggia, an area of Italy's Piedmont region historically dedicated to the cultivation of rice, where the hardy foothills soil yields complex and concentrated flavors.

Zaccaria's heirloom rice can be cooked in just 25 minutes by boiling in water. You can also use Milk Street's method of cooking 1 cup rice with 1 ½ cups water and 1 teaspoon salt: Bring to a boil, cover, then reduce to a low simmer. Cook until water is absorbed, rice is tender and inner starches have burst through the hull, 25 to 35 minutes depending on your pot and how low your simmer is. Let rest 5 minutes.

• Net Weight: 500 grams
• Ingredients: Ris Rus rice
• Place of Origin: Baraggia, Italy