Fragrant long white rice

Fragrant long-grain rice is a true ally in the kitchen: it complements both cold dishes and saucy recipes with its firm, flavorful grains that hold up well during cooking.

Camargue long white rice: a fragrant white rice

Chefs and French cuisine enthusiasts are fortunate to work with locally produced fragrant long-grain rice, renowned for its quality and unique aromas.

Camargue Indica rice is cultivated in a protected wetland area designated as a Regional Natural Park. Indica is officially listed among the varieties eligible for the "Camargue Rice" label, which is a Protected Geographical Indication (PGI). This ensures it is perfectly suited to the Camargue's climate and agricultural conditions: nutrient-rich soil, controlled water sources, and a salty coastal breeze that enhances the character of each grain.

This unique terroir produces a fragrant white rice with the distinctive flavors of long white Camargue rice.

Fragrant white rice: what dishes to pair it with?

In the kitchen, this fragrant long-grain rice with its firm texture is an ideal base for mixed salads and saucy dishes.

Fragrant long-grain rice is frequently used in salads. Its superior quality adds depth to even the simplest preparations. Its texture and firmness, even after cooking, make it a perfect foundation for mixed salads with Mediterranean accents. Paired with seasonal vegetables, fresh herbs, and a drizzle of olive oil, it transforms into a complete, nutritious, and refreshing dish.

Camargue Indica rice also shines as a subtle side dish for flavor-rich saucy meals. Unlike other rice varieties that absorb moisture and can become sticky, Camargue’s fragrant white rice retains its firmness and absorbs the flavors of sauces without becoming diluted. Whether served with saucy meats, marinated fish, or even bold sauces like curry, it remains stable and adds a touch of lightness to the dish.

This fragrant rice adapts beautifully to pilaf or Creole cooking methods, both of which preserve its natural texture and taste. In pilaf cooking, the grains soak up a delicate broth and spices without overpowering their flavor, while Creole cooking keeps the rice especially light and airy.