mezzomediRice
Neutral and fluffy rice, a discreet base for Mediterranean dishes.
Rice is a white or whole grain with a neutral and light taste, and a melting texture once cooked. It is a fundamental cereal in Mediterranean cuisine, forming the base of risottos, pilafs, and side dishes to absorb sauce flavors. A versatile ingredient, it brings substance and creamy texture to slow-cooked dishes.
Best pairings
Saffron Classic88%Saffron and rice, paella and golden rices.
Garlic Classic88%A fundamental aromatic for all Mediterranean pilafs, risottos, and braised rice.
Onion Classic87%Essential aromatic base for any Mediterranean risotto or pilaf, creating a foundational sweetness.
White wine Classic86%Essential risotto liquid: white wine deglazes the rice and adds acidity and complexity.
Olive oil Classic85%Extra virgin olive oil: versatile and essential in the Mediterranean, it binds rice and unifies flavors.
Cuttlefish Classic84%Cuttlefish and rice, arròs negre with ink.
Parmesan Classic83%Key ingredient in Milanese risotto: cheese creates characteristic creaminess and adds umami.
Rose water Classic82%Absorbent Mediterranean grain; rice that integrates floral aroma in Levantine pilaf.
Fennel Classic81%Fennel and rice: a Tuscan and Levantine association, the sweet anise of fennel complements braised rice.
Turmeric Classic80%Turmeric and rice, for fragrant golden rice.
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Substitutes
FAQ
What goes with rice?
Rice pairs especially well with saffron, garlic, onion, white wine and olive oil. Saffron and rice, paella and golden rices.
What can I substitute for rice?
If you don't have it, try: couscous, bulgur, arborio rice, freekeh.