In the beginning was a quest for ancient cultures. These all had something in common: they were nourished by rice. Clarity and knowledge, purity and perfection—rice revealed itself like Asia’s great spiritual movements. On its journeys of discovery Lotao tracks down rice varieties of noble history and trustworthy origin: Lotao works together only with producers that protect rare rice varieties, sow and harvest them fairly, and assume social and ecological responsibility. Seven extraordinary varieties have been selected so far. They enrich the taste and appearance of creations composed by leading professional chefs and demanding hobby cooks alike.
This whole grain black rice was long the domain of Chinese dynasties, for it was believed to release energies that were the proper preserve of the emperor.
Rinse the rice briefly. Combine rice with double the amount of water and bring to a boil. Simmer on low heat for 40 minutes and then allow to swell. The result is fluffy rice that remains firm to the bite and is distinguished by a nutty and natural aroma.
Royal Black Rice is a wonderful accompaniment to hearty game dishes and zesty fish creations, but is equally well-suited to a starring role, for example, as a cold salad.
The most extravagant of Lotao’s discoveries recalls a flamboyant Bollywood wedding. This rice is famed for its delicate fruity perfume that results from aromatic natural orange-blossom essences and Chinese sea buckthorn.
The delicate, fluffy basmati rice need be cooked for just 20 minutes on a very low flame. It should not be rinsed before cooking.
As an accompaniment to fish and delicate vegetables, this variety brings color to the table, and is the perfect base for a wonderfully aromatic risotto.
This Asian rice mixture, which is composed of brown, red and pink varieties, owes its energy and aroma to the volcanic soil on which it is grown. This makes the rice more nutritious and lends it an intensive taste.
Rinse the rice briefly. Bring to a boil with about the twice the amount of water. Simmer 30 minutes on low heat and then allow to swell. The result is a hearty, nutty, and fluffy rice.
Its potent flavor makes Sparkling Volcano the perfect side dish for all kinds of meat. It can also be fried and is a great base for nasi goreng dishes.
As rare as a Royal Bengal Tiger is this rice discovery from Lotao. Only very few families maintain the tradition, for cultivating this variety is difficult and the harvest small. Soil rich in clay gives the rice kernels their characteristic red color. When cooked however, the interior remains white.
Briefly rinse the rice; combine with double the amount of water and bring to a boil. Simmer for 25 minutes on low heat and allow to swell.
Its two colors and hearty flavor predestine Indian Tiger Umbra to be the star of pilafs and rice salads. And it stands up to red meat like a tiger.
This traditional rice mixture from Laos is composed of long-grain white, black, and glutinous rice. In cooking it magically changes color to a royal purple, making it a symbol of metamorphosis.
Briefly rinse the rice; combine with double the amount of water and bring to a boil. Simmer for 30 minutes on low heat and then allow to swell. When cooked the rice has a tempting, creamy texture.
Wizard of Laos is the perfect foil to grilled and red meats. Its delicate nutty aroma also makes it a delicious dessert when combined with milk or coconut milk and warm fruit.
Lotao has fused an Indian basmati specialty with a Persian tradition to create Oriental Sensation Smoked. Delicate smoking over beech wood gives the rice a unique note. Its appearance is unaffected, and the rice remains fluffy and nutritious.
Smoked rice is not rinsed before cooking. Combine the rice with twice the amount of water and some salt and bring to a boil. Simmer 20 minutes on low heat and allow to swell.
Its aroma makes Oriental Sensation Smoked a harmonious accompaniment to tofu and vegetables. It is also a surprising complement to both smoked fish and smoked meat.
The new rice specialty of the series Lotao Deli surprises not only with its spicy curcuma-touch. The fine basmati rice is also a coloured sensation: Thanks to the aromatic curcuma pieces, the colour of the rice turns bright golden yellow after cooking.
Rinse the rice briefly. Add 2 cups of water to each cup of rice and bring to a boil. Cook for 25 minutes on low heat.
The yellow rice is particularly suitable for salads, grilled meat and fish or as a pilaf.
The Indian rice specialties from West Bengal with the typical smell of Basmati do not stick during cooking and remain loose and grainy. This baby basmati is grown and harvested by seed companies in only small amounts by a village community using traditional methods.
A cup of rice with 2 cups of water in a saucepan to boil. Salt, at low heat approx. 10 min. Simmer
Prince of Bengal tastes great with green curry, vegetables or the flesh of the jackfruit. Due to the sweet aroma the cooked grains are also suitable for desserts.