Ribe brown rice is ideal for soups with vegetables and legume purées, excellent as a side dish with meats and cheeses. To be enjoyed on its own, boiled and seasoned with extra virgin olive oil or a knob of butter. If used as a risotto, it is better to add the sauce just before serving.

Cook the rice in water considering one part of rice for three parts of water. Once boiling, add salt to taste and finish cooking over a moderate heat for about 1 hour.