Rice Pearls Krina 1kg

Extra-polished short-grain pearl rice — the traditional Bulgarian kitchen rice, the one most grandmothers kept on the shelf. Soft and creamy when cooked, versatile enough for milk rice dessert and stuffed peppers in the same week, and the standard Krina Natural Choice variety that anchors every Bulgarian pantry.

Перлен ориз — pearl rice — is so called because the extra polishing process that removes the outer layer of each grain leaves it with a smooth, white, characteristically shiny surface that resembles a small pearl. The polishing step also softens the texture and accelerates cooking: the grain absorbs water readily and becomes creamy and slightly cohesive, which is exactly what traditional Bulgarian rice dishes require. While the Rice Bulgaria (SpKr11) produces separate, fluffy grains ideal for dishes where definition matters, and the Rice Europe (SpKr12) has a structured starchy cohesion suited to risotto and paella, pearl rice — the most traditional of the three — cooks to a softer, more unified result that melds naturally with butter, milk, and broth.

Krina’s description is simple and accurate: pearl rice is “traditional” — it is what Bulgarians have used as their everyday rice for generations, before the range expanded to include specialist varieties. All of Krina’s recipes featuring rice in a traditional Bulgarian context — sarmi, stuffed peppers, rice soup — are built around this grain. No additives, no artificial treatment: pearl rice only, packaged in Bulgaria to the Natural Choice standard.

How to Cook It

Rinse lightly before cooking to remove excess surface starch — especially if using for milk rice or any dish where a very creamy result is preferred. For standard preparations: bring salted water or broth to a boil at a ratio of approximately 1:2 (one part rice, two parts liquid), add the rinsed rice, reduce to a low simmer, cover tightly, and cook for 15–18 minutes until the liquid is absorbed and the grains are tender and slightly sticky. For milk rice (mlyako s oriz), substitute milk for water and add sugar in the final minutes. Verify the exact ratio and cook time from the physical packaging and adjust if needed.

What Makes It Special

Of the three rice varieties in the Krina range at Malincho, pearl rice is the most versatile and the most embedded in Bulgarian culinary tradition. It handles milk rice and sutlyash (rice pudding) because its creamy texture thickens the dairy naturally. It handles stuffed peppers and sarmi because the soft grain expands evenly inside the filling. It handles rice soups because the starchiness adds body to the broth without any extra thickening. And it handles everyday side dishes — plain boiled rice with butter — because it cooks quickly and tastes of what it is: clean, natural, slightly sweet rice with no pretension. No additives. Packaged in Bulgaria by Krina.

Quick Facts

✓  Type: Pearl rice (Перлен ориз) — extra-polished short-grain white rice
✓  Grain character: Soft, creamy, slightly cohesive when cooked
✓  Net weight: 1kg
✓  Cook time: ~15–18 minutes (from boil) — verify on pack label
✓  Water ratio: ~1:2 — verify on pack label
✓  Pre-rinse: Recommended, especially for creamy preparations
✓  Additives / preservatives: None
✓  Series: Krina Natural Choice
✓  Brand: Krina
✓  Country of Manufacture: Bulgaria (imported)
✓  UPC: 3800106400011
✓  SKU: SpKr20

Bulgarian Serving Tip

Mlyako s oriz — Bulgarian milk rice — is the simplest and most comforting use of pearl rice: heat full-fat milk with a pinch of salt in a heavy pot, whisk in the rinsed pearl rice, and simmer very gently, stirring frequently, until the rice is tender and the mixture has thickened to a creamy, porridge-like consistency. Sweeten with sugar to taste, add a vanilla pod or a strip of lemon zest while cooking, and finish with a generous dusting of cinnamon. Serve warm in deep bowls. It is both the classic Bulgarian childhood comfort dessert and a practical pantry meal. For sutlyash (baked rice pudding), transfer the mixture to a baking dish before it is fully set and finish in the oven at 180°C for 20 minutes until a golden skin forms on top. Serve cold, with cinnamon.

Pairs perfectly with: Krina Rice Bulgaria (SKU: SpKr11), Krina Rice Europe (SKU: SpKr12) — complete the full Krina rice pantry.

Frequently Asked Questions

What is pearl rice and how does it differ from the other Krina rice varieties?
Pearl rice (Перлен ориз) is a short, round grain that has been extra-polished to remove the outer bran layer. The result is a smooth, shiny grain that cooks quickly to a soft, creamy texture. The Krina Rice Bulgaria (SpKr11) is a medium-grain variety that cooks to separate, fluffy grains — better for pilaf and stuffed peppers where grain definition matters. The Krina Rice Europe (SpKr12) is a medium-grain with a naturally cohesive structure suited to risotto and paella. Pearl rice (SpKr20) is the softest and most creamy of the three, and the most versatile for traditional Bulgarian desserts and soups.

Which Krina rice should I use for stuffed peppers (palneni chushki)?
Either SpKr11 (Rice Bulgaria) or SpKr20 (Pearl Rice) works well, depending on preference. Rice Bulgaria gives a filling where the grains remain distinct after cooking — the more traditional choice for cooks who prefer a defined, textured filling. Pearl rice produces a softer, more cohesive filling that melds into the meat and tomato sauce. Many Bulgarian cooks use pearl rice by default as it is the most widely available variety in Bulgarian supermarkets.

Is pearl rice good for milk rice (mlyako s oriz)?
Yes — it is the ideal variety. Pearl rice’s extra-polished surface releases starch as it cooks, which naturally thickens the milk into a creamy, pudding-like consistency without any added thickeners. The short, round grain also softens completely in milk faster than medium-grain varieties. For sutlyash (baked rice pudding), mlyako s oriz, and rice soup with milk, pearl rice is the traditional and recommended choice.

Can pearl rice be used for risotto?
Yes — the starchy, creamy texture of pearl rice makes it suitable for risotto-style preparations, though it produces a thicker, stickier result than dedicated risotto varieties like Arborio. For a more structured risotto where each grain retains some distinct shape, the Krina Rice Europe (SpKr12) is the recommended choice. For a creamier, more porridge-like “rizi-bizi” style or a Bulgarian-style pilaf, pearl rice is excellent.

Is a case discount available?
Yes — a 5% discount applies automatically when buying a case of 6 units. For wholesale or restaurant orders, contact Malincho at 1-866-203-3525 or [email protected].