With the nutrients of brown rice and the easiness to cook of white rice, Acquerello brings together the best from both kinds of rice. Acquerello: the tastiest, the richest, the healthiest. It is the tastiest because It is the only rice whitened with a helix, a gentle method that leaves the grain intact. It is the richest because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It is the healthiest because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice. Processing technique Only the rice grains that pass the 20 processing and selection steps become Acquerello. One of them is the helix, still considered the best method for rice whitening: rice grains rub one against the other, avoiding any damage. Aging Starch is stabilized, thus the rice grain will release less starch during cooking and will increase liquid absorption. Re-integrating the germ The germ is the most vital part of a rice grain. It contains most of the vitamins and micronutrients of rice. During whitening, the germ separates from the rice grain, but thanks to a patented process, Acquerello is able to restore it within the grain, enhancing its nutritional values. WARNING: Consuming this product can expose you to chemicals including cadmium and lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm.