Organic Rice

$6.45$11.45 inc. GST



Shipping for one or many is $7.00 Nationwide

the Origins:

More than one-hundred years ago, in the Po Valley, a this story took place, like every big challenge, is made by men and passion. A passion born from the Picco family experience and love for the land and its fruits that, from generation to generation, passed down its values and principles till today. Today Cascina Belvedere, through the direct control on the entire production chain, grants a superior quality and a unique flavor to its products.

At Cascina Belvedere we cultivate, transform and pack our rice and other rice products. We have the control of every product from the field to the store, assuring quality and taste in every grain.

The enrichment of the ground

One of the keys of Cascina Belvedere cultivation is the use of the “Sovescio Technique” in winter, which consists in cultivating herbaceous plants that are buried when properly grown. The ground is therefore covered and enriched with organic elements.

Control of weeds

It is important to underline that the whole process of biological production is done without any use of pesticides. A first partial seeding is done in Spring, when the fields are being flooded and the growth of weeds eliminated.Subsequently the final seeding is done and manual weeding is undertaken, directly in the fields, by eradicating the resistant weeds.

The harvest

The harvest is an exciting period, the family meet to coordinate the crop collection and to make sure that the rice of the year is to an optimal maturity. Most of the other farmers generally hurry in harvesting their rice before any rain or hail occur. We instead proceed to harvest exclusively when the humidity is tested at 16 to 18%, and the rice grains are completely developped and mature. Allowing the rice to dry and mature in the fields means bringing the full taste to the product.

The Drying Process & Storing

After the harvest, the rice moves to the drying falilities where its humidity is reduced and it is prepared for the milling.

Subsequently the rice is kept in storing silos, with the addition of neither preservatives or pesticides. The product is preserved in refrigerated units at temperatures below 8ºC, to avoid natural infestation




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Additional information


Buy one or many Organic Rice Variations, Just pay $7.00 shipping NZ wide.

The art of risotto

The risotto can be considered a national dish of the Pianura Padana.

The traditional choice would be for the Carnaroli Rice.

The quantity depends on the number of table companions… and from their appetite!

An average of 80-100 grams per person is the standard.

Before starting the preparation, don\'t forget to have the tools to hand. A best pan exists in fact for every dish and the best risotto is cooked in a round, heavy based, 5 cm. high casserole, in order to maintain a homogeneous heat through the cooking.

The gently stirring of the risotto is obtained with a long handled wooden spoon (a specific one is the spoon with a central hole).

From the "soffritto" to the dish

Prepare the Carnaroli rice, oil, butter, onion and the ingredients for the chosen risotto, and proceed in the preparation of the "soffritto".

The soffritto helps the toasting of the grains which mantain their consistency and taste during the cooking. While the broth boils gently in a pot, melt te the oil and butter in the casserole, adding the thinly sliced onion, till it is soft and brown but not too dark.

Higher the heat at this point,add the rice and gently stir with the wooden spoon. As soon as the grains begin to toast and get clear, pour in some wine. Once the wine has evaporated and the grains loose their brilliant aspect, pour in the boiling broth , in small batches, stirring gently and lowering the heat.

From now on the heat should be kept low, in order to simmer the risotto, which should be kept covered with broth.

Although risotto is said to require continuous stirring, it does not. To obtain a very nice risotto it is sufficient to stir the mix every 2-3 minutes, in order to uniform the heat and the ingredients, by checking that it does not adhere to the pan.

The sign that the cooking is proceeding well is that a creamy liquid forms in the risotto when the starch detaches from the grain. Once the broth has been absorbed, about 16 minutes from the beginning of the cooking, the "mantecatura" is done, and the well separated grains mix together.The risotto is still runny (ìall\'ondaî), when the flame should be extinguished and some grated Parmigiano cheese and a knob of butter mixed into the risotto.

The risotto could rest for a little while and it still cooks with the heat from the pan.

For this reason it should be removed from the heat when still "al dente", firm to the bite.

In order to adapt the cooking times, although the recipes on the packaging indicate them, the tasting test is the best: the correct consistency of the risotto is achieved once that a spoon of mix poured on the plate sets without running.

The risotto still cooks while it is resting, thanks to the heat of the casserole.

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