Description
- Arborio rice is a variety of short-grain rice used primarily in the classical preparation of risotto
- Arborio rice is high in amylopectin, a starch present in rice
- Because it undergoes less milling than ordinary long-grain rice, arborio retains more of its natural starch content
- Cooking the rice releases this starch, resulting in a firmer, chewier, and creamier rice compared to other kinds of rice
- The proteins in rice are among the cereals, the best for the degree of assimilation
- The size of the grain are: 7 mm x 3.5 mm, with flat sides and a tooth well accentuated
- Thanks to its structure is a grain that well absorbs any type of seasoning
- Whitish colour, blast absence of strip
- Cooking time: 16/18 min
Arborio rice is an Italian short-grain rice.... When cooked, the rounded grains are firm, and creamy and chewy compared to other rices, due to their higher amylopectin starch content. It has a starchy taste and blends well with other flavours.