MAGNUM RICE

Magnum has exceptional and unusual characteristics: a giant grain, much larger than the “already large” Italian rices and naturally aromatic.

With a pearly grain, it releases a lot of starch during cooking and it is ideal for risottos. Magnum rice cooks in about 18-20 minutes. When tasted, the grain is particularly voluminous and tenacious. Its delicate and pleasant aroma persists even once cooked.

Magnum rice is a new culinary experience in the preparation of risottos, it expands the possibility of absorbing aromas and releases the perfect quantity of starch even without toasting.