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Delicious, slightly crunchy and nutty, Carmague red rice is cultivated in the wetlands of the Camargue region of southern France.
It is delicious as a rice salads, with red peppers, spring onions, feta and a vinagarette dressing. Or serve with lamb or pork dishes.
Allow roughly 50g per person. Cover rice in a pot with boiling water. Simmer until tender — about 30 to 40 minutes, then drain and serve.