Meet Venere Black Rice.
This one-of-a-kind hybrid—a cross between Filipino forbidden black and red rice and a local Italian varietal from renowned rice-growing estate Principato di Lucedio—is unlike any black rice we've ever tasted (we even have customers who buy it by the case!).
These obsidian grains—grown in the Po Valley's coldest icy waters fed by the Alps—are intensely nutty, with aromatic toasted notes akin to freshly popped popcorn and a pleasing toothsome texture.
Hello, rice perfection.
Venere Black Rice makes an eye-catching base for salads and sautés. Get perfect rice every time—cook it in a big pot of abundantly salted water (as you would pasta) until al dente, drain and enjoy!
Our tip: cook a big batch of rice on the weekend for quick, satisfying meals all week long. Toss the warm rice with Lemon Agrumato Olive Oil, plenty of chopped herbs and a spritz of fresh lemon juice for an easy yet elegant side. Or use to make fragrant fried rice—sauté a couple cups of cooked rice with chopped ginger, garlic and green onions and your pick of vegetables or protein.
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