Molí de Rafelet (1)

One experienced Molí de Rafelet rices, there is no doubt the Delta de l'Ebre is an area with excellent products from it. In this case, rice. Thanks to Sandra Gallart (a fan of this brand) I could cook some recipes that, because of rice, they were awesome. Mainly, because of starting with excellent material.

One of the kinds of rice I cooked was the Marisma, a quite versatile rice because it is good for juicy rice and risottos. Also, ir can be used for dry rice because it is so good. Of course, it is perfect for rice pudding.

With it I cooked some recipes:

Chicken and juice rice

Fry a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny, one soup-spoon of parsley and 100 gr of chicken cut in thin stripes. Later, add two glasses of rice. Move. Add half a glass of white wine. When it is reduced, add a some sweetpeas and one glass of juice (of Fricandó or any stew) and six glasses of water. Control the level of salt. 

Beef and cardoncello mushroom

Fry a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny, one soup-spoon of parsley and 100 gr of beef cut in thin stripes. Later, add half tea-spoon of paprika and two glasses of rice. Move. Add half a glass of white wine. When it is reduced, add a handful of sweetpeas and some cardoncello mushrooms and add a little bit of water. Add water little by little. Control the level of salt. When rice is cooked, add a soup-spoon of butter and three soup-spoons of grated Parmiggiano cheese.

Bomba rice is the greatest rice for dry rice recipes, because it "drinks" all flavours in the stock or broth it is cooked in.

Wit bomba I cooked...

Arròs del Senyoret

In four soup-spoons of oil fry one medium spring onion cut tiny. Later, add one medium green pepper and one little red pepper cut in little dices and a smashed garlic clove with a soup-spoon of parsley. When everything is fried, add a cuttlefish cut little, a tea-spoon of paprika and four soup-spoons of grinded tomato. When tomato has lost water, add half a glass of white wine. After it evaporates, add five tea-cups of rice and mix. Add two times of fish stock than rice and some saffron. After two minutes boiling check the salt. When rice is almost cooked, add 30 mussels without shell and some peeled prawns. Let boil until stock is evaporated.

To be continued >