Carnaroli

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Grains of dried Carnaroli rice

Carnaroli is a medium-grained rice grown in the Vercelli province of northern Italy. Carnaroli is traditionally used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain.[1] Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to higher quantities of amylose present within. It is often described as being "the king of rices".[citation needed]

References[edit]

  1. ^ Ponzio, Michael (2011). Cibo: Anybody's Guide to Italian Cooking. AuthorHouse. p. 64. ISBN 9781452039015. 

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