Cooking

Medium grain white rice, great in traditional Greek dishes like gemista and dolmadakia. Also good choice for risotto. Cooked in approximately 15 minutes.

Round grain rice, ideal for soups, sushi and desserts like risogalo rice pudding. Cooked in approximately 15 minutes.

Long grain white rice, ideal for pilafs as the grains stay separate and fluffy as they cook.

Long grain yellow rice. The parboiling process makes it ideal for pilafs as the grains stay separate and fluffy as they cook.