I have never cooked it, but curiosity peaked and I looked on google france for recettes for riz de camargue.
Interesting and very varied.
One said to pour it into a pan holding plenty of boiling water and then leave to boil for 15 minutes and it should be, well I suppose the term would be al dente........ but truthfully I like my rice rather better cooked than that.
Are they far off the mark though, maybe it does go gloopy if overcooked???? What do you think????
So that delicate balance between being cooked and undercooked and certainly not treat like other forms of rice???