Arborio rice: Difference between revisions
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[[File:Grão de arroz arbório.png|thumb|A macro photo of an Arborio rice grain]] |
[[File:Grão de arroz arbório.png|thumb|A macro photo of an Arborio rice grain]] |
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'''Arborio rice''' is an Italian short-grain [[rice]]. It is named after the town of [[Arborio, Piedmont|Arborio]], in the [[Po Valley]], which is situated in the region of [[Piedmont]] in Italy. |
'''Arborio rice''' is an Italian short-grain [[rice]]. It is named after the town of [[Arborio, Piedmont|Arborio]], in the [[Po Valley]], which is situated in the region of [[Piedmont]] in Italy. When cooked, the rounded grains are firm, and creamy and chewy compared to other varieties of rice, due to their higher [[amylopectin]] starch content.<ref>{{cite web |url=http://www.cooksillustrated.com/tastetests/overview.asp?docid=13283 |title=Arborio Rice |date=May 1, 2008 |work=Cooks Illustrated }} Subscription required for full access.</ref> It has a starchy taste and blends well with other flavours. Arborio rice is often used to make [[risotto]]; other suitable varieties include [[Carnaroli]], [[Maratelli]], Baldo, and [[Vialone Nano]]. Arborio rice is also usually used for [[rice pudding]].<ref name="Greenspan2006">{{cite book|author=Dorie Greenspan|title=Baking: From My Home to Yours|url=https://archive.org/details/bakingfrommyhome0000gree|url-access=registration|year=2006|publisher=Houghton Mifflin Harcourt|isbn=0-618-44336-3|pages=[https://archive.org/details/bakingfrommyhome0000gree/page/412 412]–}}</ref><ref name="Caines2014">{{cite book|author=Michael Caines|title=Michael Caines At Home|url=https://books.google.com/books?id=KpeZyzI0OXAC&pg=PA114|date=27 November 2014|publisher=Random House|isbn=978-1-4481-4948-3|pages=114–}}</ref> |
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Arborio is a [[cultivar]] of the [[Japonica rice|Japonica]] group of varieties of ''[[Oryza sativa]]''. |
Arborio is a [[cultivar]] of the [[Japonica rice|Japonica]] group of varieties of ''[[Oryza sativa]]''. |
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Revision as of 02:06, 27 October 2021
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy. When cooked, the rounded grains are firm, and creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content.[1] It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also usually used for rice pudding.[2][3]
Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.
See also
References
- ^ "Arborio Rice". Cooks Illustrated. May 1, 2008. Subscription required for full access.
- ^ Dorie Greenspan (2006). Baking: From My Home to Yours. Houghton Mifflin Harcourt. pp. 412–. ISBN 0-618-44336-3.
- ^ Michael Caines (27 November 2014). Michael Caines At Home. Random House. pp. 114–. ISBN 978-1-4481-4948-3.
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