Entidade Promotora
Orivárzea - Orizicultores do Ribatejo, SA
We produce genuine and tasty rice from Portugal. Pure, as nature created it.
The history of Orivárzea begins in 1997, when a group of 10 of Lezíria Ribatejana's most important rice farmers decide to join hands and join forces to produce and market a rice of excellence with unique qualities, and make it reach the final consumer at a fair price. The quality of Carolino rice produced by Orivárzea in Lezíria Ribatejana is so distinctive that in addition to the domestic market the product is now exported to the most demanding markets in Europe and even to China itself, and reference companies in the children food market rely on the quality of Orivárzea rice as the raw material selected for the rigorous preparation of their products.
Under the name of Lezíria Ribatejana (Ribatejo Wetland), the Tagus, Sorraia and Almansor floodplains extend through the counties of Benavente, Salvaterra de Magos, Vila Franca de Xira, Azambuja and Coruche. Alluvial lands, fertile since the dawn of the world, they are therefore naturally enriched soils along the millennia, periodically flooded by rivers that overflow from its bed. Wide and green plains, with wide horizons and endless fields, they are crossed by wild bulls and Lusitanian and Sorraia horses. With land and ever-present water, this is a land of farmers and fishermen, of "Campino" cow herders and boatmen, of unique and original people who have learned to derive their livelihood and wealth from land and water.
A rice of the Japonica subspecies, with its own characteristics due to its ancestry and connection with the Ribatejo environment, providing a grain that after cooking will transmit all the rich-ness that characterizes it. More creamy and velvety and with an uniform texture and hardness in its cooking compared to other varieties, the Carolino is the type of rice that faithfully translates the Portuguese standard and therefore best fits the country's gastronomic tradition. Its characteristics allow it to absorb the aromas and flavors of the spices and ingredients with which it is cooked. This is why it is the ideal rice for the preparation of traditional Portuguese cuisine dishes, such as all dishes of wet and thick rice and desserts such as sweet rice. Available in packs of 1000g and 500g.
A rice of the Indica subspecies, originating in South and Southeast Asian countries, the Agulha is a long, thin, glassy and consistent rice. The result is a rice that bakes more quickly without ab-sorbing the spices but resulting loose and dry. Its characteristics make it the ideal "white" rice to be served with meat or fish dishes. Available in packs of 1000g and 500g.
Also of Indica subspecies, Aromatico rice owes its name to the perfume it exudes while cooking. It is related to Indian and Thai cuisine and although intense, its aroma does not translate into flavor in the dish as its grain has a neutral flavor. It cooks quickly resulting in a thin and loose grain, but of soft consistency. It is ideal as an accompaniment to very spicy exotic dishes such as African cuisine and Oriental grills. Available in packs of 500g and 1000g
Rich in fiber, Bom Sucesso Integral is a Carolino rice that was not stripped during the bleaching process. The result is a slower-cooking but highly nutritious grain thanks to the nutrients found in the bran: fiber, vitamins, minerals and essential oils. Integral rice is rich in vitamin E, group B vitamins, calcium, phosphorus and magnesium. The dietary fiber contained in Bom Sucesso Integral rice is part of a healthy diet. Available in pack of 500g.
Bom Sucesso for Sushi is a Carolino rice of the Sfera variety, a round and firm-core rice variety. Consistent, round and bulky grains have a high absorption capacity without losing shape, and are therefore a variety used worldwide in the preparation of Japanese cuisine. Bom Sucesso Sushi is the rice used by Chef Miguel Bértolo, winner at the World Sushi Cup in Japan. Available in pack of 1000g.
Bom Sucesso Risotto is a Carolino rice of the Ulisse variety. Consistent, round and bulky grains have a high absorption capacity without losing their shape and are therefore one of the main varieties used in the preparation of Risottos. The banks of the Tagus River proved to have great qualities for the development of a perfect Ulisse which is appreciated both by great Chefs and consumers. Available in pack of 1000g.
Preparation: In a pan of water put the chicken, onion, cloves and parsley and add a little of salt. Let it cook for one hour. Then remove the chicken and add to the broth a cube of chicken broth and the leaves of mint and, as soon as it boils, add the rice. Let it bake. In the meantime shred the chicken and add it to the soup broth. Serve hot with sprigs of fresh mint on top.
Clean the monkfish, removing only the loins. Bring the fish's head and bones to a heat in a pan of about 2 liters of water. Peel the raw prawns and season them to taste. Crush its shells and add to the pan. Let this broth boil very well and in the end strain and keep the broth. Meanwhile cut the monkfish loins in cubes and season with salt, pepper and paprika. Make a sauté with the onion and garlic, finely chopped. Then add the broth, when it boils add the rice, stir, cover and let it cook. When the rice is almost cooked add the monkfish and prawns. Stir, rectify the season-ing and let it finish cooking. Serve very hot, sprinkling with chopped coriander.
Clean and wash all the seafood. Bake them and then peel them. Use the crushe shrimps shells and heads to enrich the cooking water. Separate this broth. Saute the onion, diced pepper, chopped garlic and ripe tomatoes in olive oil. Add the wine and sauté a little more. Add the broth you had reserved and let it boil. Then add the rice (4 cups of broth to 1 cup of rice), let it cook for 12 minutes, add the seafood and chopped coriander, rectify the seasoning and let it cook for an-other 3 minutes. Remove the pan from the heat and decorate to your liking with some whole clams. Serve immediately.
Clean and wash the duck and the giblets. Bring to a heat a pan of salted water along with the whole peeled onion, ham, salt and 6 pepper grains. When boiling, add the duck with the giblets inside. Cook until the duck is tender without crumbling. Take it out of the broth. Cook the broth and cook the rice. Mix with the chopped giblets. Use the butter to grease a baking tray. Scatter the rice at the bottom and top the duck in pieces without the bones. Brush the meat with melted butter and drizzle with lemon juice. Garnish with slices of chorizo and bake until toasted. Serve hot with a side of salad.
Place the chicken cut into pieces in a marinade with the following ingredients: garlic, bay leaf, parsley, red wine, olive oil, salt and pepper. After 2 hours drain the chicken and blush it in a little olive oil. Add the bacon, chopped onions, tomatoes and cloves to the chicken. Cool with the marinade and chicken broth and cook. Remove the chicken and shred it. Add the rice and more broth if necessary. At the time of serving add the shredded chicken, combine with blood and perfume the dish with the vinegar to taste and leaves of parsley.
Mark the rice with 8 minutes half cooking. Apart, sauté the leek lightly with olive oil, add the peppers cut into small cubes, place the rice and sprinkle with the broth to start cooking. Before serving, and out of the heat, add a portion of lemon zest, cheese, hand broken basil and cream. Mix by blowing air for the risotto to be well connected and frothy. Serve with a basil julienne and the rest of the lemon zest. Peppers should be slightly "al dente". If there is no fresh basil, it can be used frozen, preserved in olive oil or in pesto form. Accompany with a young mineral white wine or sparkling rosé.
Open the bivalves naturally, heating them without water and reserving all the broth resulting from the process. Scald the lobster for 4 minutes in water and salt and cool it in icy water and salt. Open it in half and remove the coral. Add to the coral the butter at room temperature, as well as the lemon juice, the minced garlic and the parsley. Keep the lobster head apart. Peel and remove the head from the shrimps, season with salt and pepper and grill them. Store the heads. Boil the heads of the lobster and prawns and set aside the broth. In a pan with olive oil, garlic, onion and tomato prepare a sauté refreshing with white wine, add the rice and let it whiten. Wet with the broth made from the heads of the lobster and shrimps to which was added the broth resulting from the opening of the bivalves. Let the rice cook for 15 minutes. At the end of the cooking garnish with the grilled shrimp, the cooked shells in salted water, the bivalve crumb and the lobster gratin with the coral butter and lemon. Sprinkle with chopped coriander and rectify the spices.
Rice Preparation: Cook the rice in 100 ml of water, 15 minutes over medium heat, 15 minutes over low heat, and let stand 15 minutes. Mix rice vinegar, sugar and salt, and add this prepared to the still warm rice. Let it stand.
Roll Preparation: Place the rice directly on a bamboo mat (previously wrapped in cling film), and distribute until it forms a rectangle. Then draw a line of cream cheese in the middle of the rectangle, overlay half of the rolled salmon and the two prawns, and sprinkle with chives. Roll the sushi with the aid of the mat, pressing lightly to fix the contents. Finally laminate the remaining salmon, and wrap the top of the roll with the blades. Cut into pieces. Lightly roll the roll, garnish with teriyaki sauce and leek.
In a pan with boiling water pour the rice and let it cook for about 10 minutes. In a glass pour the rum and let the raisins macerate there. Scrape the lemon rind over the milk and heat it up. Pour the milk slowly over the rice, stirring constantly. Add the 5 tablespoons of sugar and bake 10 minutes more. Remove from heat. Break eggs by separating egg yolks and beat egg whites. Mix the beaten egg yolks with some milk. Drain the raisins from the rum liqueur well and add to it. Then add the egg yolks and half the egg whites. Wrap everything carefully. Butter a platter, pour in sweet rice. Then distribute on the surface the remaining egg whites and bake in the ov-en to brown. Serve cold.
Sweet Rice Preparation: Boil rice with water and pinch of salt until the liquid evaporates. Then add the milk and let it cook until the rice begins to soften. Remove from the heat and incorporate the egg yolks previ-ously beaten with the sugar and vanilla seeds. Bring to the fire, stirring constantly until it thick-ens a little (about 5 minutes). Remove from heat and place in a cooling bowl.
When the rice is cold and compact make small balls with our hands. Open a small pit and fill it with the white chocolate cream (see below). Close with some more rice. Pass these balls through flour, beaten egg and panko or breadcrumbs and fry in hot oil.
White and Lime Chocolate Filling
Stuffing Preparation: Bring the white chocolate to melt in a double boiler stirring constantly. At the end add the juice and the zest and let cool.
Lemon Curd
Curd Preparation: Cook the sugar, butter, juice and lemon zest until all is well dissolved. Apart beat the eggs. Remove the mixture from the heat and add the beaten eggs, stirring constantly. Bring to low heat again, stirring constantly, until the mixture boils and thickens. Remove from heat and let cool.
Basil sigh
Sigh Preparation: In a food processor beat the basil leaves with the sugar. Then mix this flavored sugar with the clear until it forms a dough. Bake this dough, place it on a plate and microwave at full power for 30 seconds (check the time of your microwave, if neces-sary leave a little longer, until the sigh is cooked). Remove from heat and let cool.
Cinnamon Ice Cream
Ice Cream
Ice Cream Preparation: Bring the milk, cream, milk powder and cinnamon to the heat. Apart beat the egg yolks with sug-ar. Out of the heat add the beaten yolks to the milk mixture and stir well. Bring to the heat again stirring constantly until thickened. Remove, let cool and place in an ice cream maker.
Orivárzea - Orizicultores do Ribatejo, SA
Modernização da linha automatica de embalamento e paletização de arroz
Melhoria da qualidade dos produtos; Diminuição do consumo energético.
Modernização de OP de Arroz
Projeto PDR2020-331-001239
Melhoria da qualidade dos produtos;
Diminuição dos custos;
Aumento da Eficiência e da Capacidade Resposta.
Custo total elegível
1.185.371,47 €
Apoio Financeiro da União Europeia
453.404,62 €
Apoio Financeiro Público Nacional
80.012,55 €
Modernização de Exploração Agrícola
Projeto PDR2020-321-000911
Diminuir custos de produção;
Melhorar a Produtividade;
Alinhar as práticas culturais.
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