Pals Rice

It is ideal for all types of dishes, especially for cooking in a cazuela in the traditional manner of Empordà as the rice remains firm and does not become mushy.

[1] This branding guarantees that the products are produced, processed and packaged in Empordà and are subject to periodical quality control tests.

[3] Rice cultivation in Pals began in the fifteenth century.

Cultivation was limited in the late eighteenth century to limit the spread of diseases related to rice production.

Permission to resume rice cultivation in Pals was granted in 1900.