Storage: Store red Camargue rice in an air-tight container in a cool, dry place.
Shelf Life: Twelve months or more.
French Camargue rice makes an excellent pilaf when cooked with stock or broth using the pilaf method.
Basic Cooking Method:
Cook each cup of French Camargue rice in one and a half cups of water, broth, or stock. Bring the liquid to a boil over high heat. Cover the pot, reduce the heat to low, and simmer the rice for 30-40 minutes, until it is tender. Fluff with a fork and serve. One cup of dry rix rouge results in 3 cups cooked.
Rice Recipes & Techniques
