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Rice began to be systematically cultivated in Greece about eighty years ago for its ability to "wash" the soil and improve Its characteristics. Soon, thanks to the ideal climate and soil conditions, Greek rice stood out for its quality, and gained an Increasingly larger market share both in Greece and abroad. The Greek rice fields are in the riparian areas of the Rivers Achelloos, Spercheios, and Evros, but mainly in the prefecture of Thessaloniki, in the delta of the Rivers Axios, Loudias, and Aliakmonas, an area that belongs to the European Network of Protected Areas Natura 2000 and is protected by the Ramsar Convention. The area is an ideal habitat for many endangered bird species, such as the dalmatian pelican and the pygmy cormorant, or rare mammals and wild animals such as the European beaver, Eurasian otter, jackals, and wolves.
The plain of Thessaloniki is the largest rice field in Greece, as 75% of the total Greek production is produced in this area, providing a strong boost to the local economy.
The varieties grown are Japonica medium-grain varieties, and more specifically Ronaldo, Carolina, and Gloria CL. The mild climate combined with the brackish water and the southerly winds of the area have given the rice its particular organoleptic properties, such as the amount of starch in the grain and the low, below 0.5%, rate of deterioration during processing.
The grain of Greek rice has a typical oval shape that can "hold" moisture during boiling. Thus, it always remains grainy with a slightly creamy texture, making it the ideal choice for traditional stuffed dishes based on seafood, tomatoes, peppers, eggplants, zucchini, dolmades.
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