RICE
"...treat rice like wine..."
Welcome to the Land of Loverice, a rice that knows which land it is from.
A rice with origin is a rice that has nothing to hide, from the way it is produced until it reaches the consumer, which naturally represents greater demand and responsibility throughout the entire production process.
A care that translates into the final result: a more selected and higher quality rice, with a flavor that differs from ordinary rice. This also represents a greater advantage in terms of food security.
Alcácer do Sal, Herdade de Portocarro. This is where it all starts. In the beginning, there is fertile land, blessed with excellent weather conditions, which serves as a cradle for rice that knows where it comes from. In a generous rice field, Loverice is cherished by those who cultivate love for the land and respect what it has to give us. And so it grows in a sustainable, genuine and authentic way, naturally creating great rice.
LOVERICE
A rice that, like wine, is not tasted, it is felt.
Loverice wanted to go further and showcase a berry with a single origin, coming from one property, which, due to its unique characteristics, gives its own personality and an exclusive flavor to the rice. That makes all the difference!
Produced in a conscious and responsible way, Loverice has the support of Alentejo 2020, an initiative that aims to contribute to the development of the region, co-financing projects that fall within the scope of sustainability and efficiency in the use of resources, through FEDER / FSE / FEEI.
TYPES
RONALDO
Ronaldo rice has a uniform grain and an extraordinary capacity to absorb water, doubling its size. It tends to stick together while cooking, making it ideal for dishes that want to be creamy and velvety.
The berries are al-dente on the inside and creamy on the outside. As our rice has a very high water absorption capacity, making a good broth is essential for the rice to absorb flavors from the added ingredients.
Using a good non-stick pan makes all the difference.
IDEAL FOR: white/butter rice, risottos
BOMBA
Coming from the Mediterranean basin, it is considered by many chefs to be the best rice in the world.
The berry, after cooking, increases its volume by up to three times and always remains loose thanks to the balance between amylose and amylopectin. It is a very consistent and uniform rice, it is not spaced out or opens lengthwise. Our rice is stored in cold storage to preserve all its qualities and nutrients.
IDEAL FOR: oven-baked rice, paellas or Valencian rice.
Pumpkin and artichoke risotto
300 g Loverice risotto rice
About 1L of vegetable broth
50g olive oil
4 shallots or 1 medium onion
3 artichokes
1 tbs mascarpone cheese
Parmesan cheese qb
300 g pumpkin
1 small carrot
Chives
Salt, pepper and white wine to taste
Start by pureeing the pumpkin and carrot you used for the broth. Book. Cook the 3 artichokes separately for around 16/17 minutes, so as not to impart a bitter flavor to the broth. Remove all the petals until just the pulp remains and set aside. Saute the chopped shallots for 5 minutes. Add the rice and mix for 1 minute. Add a little dry white wine and let it reduce for 2 minutes. Add the broth 3 or 4 times for 15 minutes so that the rice incorporates the flavors, stirring constantly with the help of the pan flaps. About 5 minutes from the end, add the chopped artichokes and pumpkin puree and season with salt and pepper. At the end of cooking, add the chopped chives and mascarpone. Let it rest for a while and before serving, add the freshly grated parmesan. The risotto should be thick, creamy and “al dente”.
Pomodoro dried tomato risotto
300 g Loverice risotto rice
About 1L of vegetable broth
50 mL of olive oil
4 shallots or 1 onion
80 g of dry white wine
Salt and pepper qb
150 g sun-dried tomatoes cut into small cubes
Chopped fresh basil
50 gr of buffalo mozzarella
Freshly grated parmesan cheese
Saute the chopped shallots in olive oil until translucent. Add the sun-dried tomato and leave on the heat for 2 minutes. Then add the rice and mix well. Add the white wine and let it reduce for 2 minutes. Add the broth 3 or 4 times for 17 minutes, adjusting the seasoning. Finally, add the mozarella and stir gently to let it melt. Finish with basil and parmesan. Serve immediately.
Romanescu kale risotto with piquillo pepper bread crumbs
300 g Loverice risotto rice
About 1L of vegetable broth
50 gr of olive oil
4 shallots or 1 onion
80 g of dry white wine
Salt and pepper qb
½ romanescu cabbage (or cauliflower)
100 gr piquillo peppers
100 gr of one day old bread
½ chilli
1 branch of thyme
1 clove of garlic, chopped
Freshly grated parmesan cheese
20 gr of butter
Chopped parsley or chives
Start by crushing the bread with the peppers and garlic and sautéing them in a little olive oil flavored with thyme. Book. Saute the cabbage broken into small pieces and set aside along with the crumbs. Lightly sauté the chopped shallots in olive oil until they become translucent and then add the rice, mixing well. Add the white wine and let it reduce for 2 minutes. Add the broth 3 or 4 times for 17 minutes, stirring regularly using the pan flaps. Almost at the end of cooking, carefully fold the previous preparation and adjust the seasoning. Add a little butter, cheese and chopped chives/parsley.