| Camargue rice with PGI parboiled | Cooking type | Recommended cooking times in minutes | Raw weight | Net weight | Coeff. | |
|---|---|---|---|---|---|---|
| Rinsed rice | Pan | Cold water start | 13 to 15' | 1 kg | 2,255 kg | *2,25 |
| Hot water start | 11 to 13' | 1 kg | 2,31 kg | *2,3 | ||
| Dry oven at 180°C | Pilaf rice | 15 to 19' | 1kg + 300g onions | 2,96 kg | ||
| Steam oven | Creole rice | 23 to 27' | 1 kg | 2,360 kg | *2,6 | |
| Unrinsed rice | Pan | Creole rice hot water start | 9 to 12' | 1 kg | 2,225 kg | *2,2 |
| Cold connection 200-liter tank Creole rice hot water start | 11 to 13' | 25 kg | 55 kg | *2,2 | ||
