Rice Flakes

Possible traces of cereals containing gluten, soy, nuts (hazelnuts, almonds, cashews), sesame.

Packaging
500g – 1,3 and 10kg 

 

Rice Flakes

NUTRITION

   Ingredient             100g / Contributions

   Fat*                                   2,4g/3%

   Carbonhydrates**               77g/30%

   Protein                            7,6g/15%

   Salt                              0,004g/0%

   Salt                            0,004g/0%

*of which saturated fatty acids : 0.6g/3%

**of which sugar : 0.9g/1%

Fibre
2,5g

TASTING TIPS

Utilisation

Tomato Soup

These flakes are eaten as they are, at breakfast (muesli, porridge …) or cooked in soups, gratins, in the dough to make vegetable cakes, cakes and breads. These flakes can be eaten as they are at breakfast just rehydrated with milk or yogurt (and mixed with fresh fruit or dried fruit and other cereals puffed or flaked).
You can cook them.

Preparation

  • Take about 3 to 4 tablespoons of flakes per person. Cook for 5 minutes in 100 ml boiling water, or hot milk to make a porridge (delicious English breakfast for the winter); then let out of the fire for 2 minutes.
  • You can also incorporate your flakes directly into your recipes of salty or sweet recipes such as gratins, soups, vegetable cakes, donuts, cakes, cookies, breads …

 Discover more recipes

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