Arborio rice

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Arborio rice grains
A macro photo of an Arborio rice grain.

Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;[1] thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.

Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.

References[edit]

  1. ^ "Arborio Rice". Cooks Illustrated. May 1, 2008.  Subscription required for full access.

See also[edit]