Project Description

RICE DRINK

WITH HAZELNUT

A 100% Vegetal, Organic, Gluten and Lactose-free Drink. With agave syrup. Enjoy the buttery taste of rice and hazelnuts!

HOW TO USE:

A 100% tasty and versatile drink. Make it part of a delicious and nutritious diet: hot with your breakfast cereals, cold as a refreshing drink or as a yummy ingredient for your creative recipes!

LIVE BETTER WITH TASTE:

Everyone can enjoy our vegetal drinks, even if you are lactose intolerant or allergic to milk proteins!

THE NUTRITIONIST RECOMMENDS.

If you suffer from belly swelling, nausea or other symptoms that may be related to lactose intolerance, nutritionists recommend reducing or eliminating, even if temporarily, the intake of dairy products in your diet to check if the symptoms are regressing.

TECHNICAL DETAILS

INGREDIENTS

water, organic rice (16%), organic hazelnuts (3%), organic Agave syrup (1,5%), organic sunflower oil, stabilizer: Gellan gum; salt

ALLERGENICS

It may contain traces of other nuts.

BEST BEFORE DATE

14 months

NUTRITIONAL TABLE

DISCOVER ALSO

RICE ORIGINAL DRINK

GLUTEN-FREE OAT

RICE DRINK WITH CALCIUM

RICE DRINK WITH COCONUT

RICE DRINK WITH COCOA

RICE DRINK WITH QUINOA

RICE DRINK WITH ALMOND

SOYA BARISTA DRINK

SOUL SOY DRINK

SOUL RICE DRINK

SOUL OAT DRINK

SOUL COCONUT DRINK

HAVE FUN COOKING

A demonstration of what you can create with our rice

#CREATIVECOOKING

VENERE RICE & PARBOILED WITH COOKED SALMON,

CHERRY TOMATOES AND CRISP CUCUMBERS

This bowl’s got it all: a mix of Basmati and Venere rice, for a flavorful twist, perfectly cooked salmon that melts in your mouth, and a lot of freshness from the cherry tomatoes and crisp cucumbers.

RECIPE

#CREATIVECOOKING

Creamy Mushroom Risotto

with Carnaroli rice

Riso Scotti by Francesco Sodano

RECIPE

#CREATIVECOOKING

Xinjiang Uyghur

Polo China

It is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.

RECIPE

#VENERERICE

Venere® Poke Bowl

with Tuna and Veggies

Riso Scotti Venere by Francesco Sodano

RECIPE

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