Greek rice is not widely known. Carolina rice is the most commonly used rice in Greece. In traditional dishes, this well-swelling rice is hidden in stuffed vegetables or in classic daily soups. In the supermarket, you will increasingly find various basmati rice varieties and long-grain rice varieties. These categories of rice are also grown in Kastoria, but we do not yet carry them in our assortment. Our Carolina rice is grown in northern Greece and is excellent for:
- Soups – e.g., as a warming chicken soup, plain rice soup (expanded with vegetables) or Gioubarlakia (meatball soup North Greek style)
- Rice pudding
- Risotto – briefly sautéed in a pan and then cooked with soup broth, our Greek rice forms the basis for a delicious risotto
- Stuffed vegetables – e.g., with tomato, bell pepper, zucchini, eggplant; pre-cook rice in some tomato sauce, add dill, and fill the half-cooked rice into the vegetables; bake in the oven until the vegetables can be eaten – a traditional Greek dish is ready
Carolina rice has the property of swelling up similarly to Italian risotto rice. It expands very well and is ideal for warming soups.
Our clear recommendation for soups or stuffed vegetables.
Greek Rice for Traditional and Modern Dishes
Our Greek rice impresses with its high quality and versatility in the kitchen. This Greek rice comes from sustainable cultivation and supports the regional strengthening of small producers in Greece. Our customers believe that the taste and fine consistency make this rice something special. Whether for casseroles, soups, or Mediterranean classics – with this product, you bring authentic enjoyment to your table.
Greek Rice from our Extensive Assortment – Natural and Aromatic
With our wide range, you will find the right Greek rice for every recipe. Our Greek rice is natural, aromatic, and easy to prepare. Many of our customers appreciate that it is not only sustainably produced but also enhances every meal with its quality. This way, you enjoy the perfect foundation for your Mediterranean cuisine.
