Carolina rice. Rice is one of the staple foods of mankind and one of the most versatile cooking ingredients in the world. It is a cereal from Asia – some believe from Africa – that was imported to Greece for fruit production and is the cereal that is consumed more worldwide. There are many types of rice and each recipe requires a different type. Carolina rice Its color is white and its shape is mesosperm. It has a great ability to absorb fats and therefore is suitable for pilaf that will not drain. Carolina rice is recommended for pilaf. When we say boiled, we mean that the grains of rice, without melting, release their starch during cooking and so the result is soft and juicy. Suitable for bagpipes, dolmadas. It is also suitable for baked goods – rice with baked meat, stuffed, wedding pilaf etc. The pilaf with Carolina is best served immediately after cooking. If left unmanaged, they can be left astray and lose the right path. It contains all 8 amino acids that the human body needs to constantly reproduce new and strong muscles. It is digestible, does not cause allergies and unlike wheat, does not contain gluten and is therefore used as the first baby cereal. It does not contain cholesterol and other fats, nor sodium, while it is rich in potassium, magnesium, phosphorus, iron, B vitamins and vitamin E.