Greek yellow long grain rice that always remains pimply. Grown in the deltas of the Aliakmonas and Axios rivers. It is parboiled and gets its yellowish colour from the outer husk during processing. Parboiled is the method of hydrothermal processing in which the rice grain is immersed in hot water and steam, so that all the nutrients are diffused inside the grain, while at the same time the rice becomes even tastier and spicier.
Inter-grain rice from a group of farmers in Serres. One of the most popular varieties in Greece. Carolina spills nicely without breaking the grain, making it ideal for risotto and gammopilafo.
