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