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Artemide Rice.
Artemide is an aromatic black rice created through the conventional crossbreeding of Venere-the first and most famous Italian black rice-and Apollo, an aromatic white rice variety. In China, due to the difficulty of its cultivation, black rice was reserved until the 19th century exclusively for the emperor and his court.
Artemide is characterized by long, fragrant grains with an aroma reminiscent of freshly baked bread, typical of oriental rice varieties. The grain has an ebony-black colour, with its dark pigmentation deriving from the presence of antioxidant compounds.
It is perfect for preparing rice salads and is also ideal for making excellent poke bowls with vegetables, meat, or fish.
The cooking method that best enhances its aroma is boiling in a thick-bottomed pot. After rinsing the rice under cold water for a couple of minutes, boil an amount of water equal to twice the weight of the rice. After 35-40 minutes, drain and sauté it in a pan with your favourite ingredients.
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