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 main growing region. In the United States, Arborio is grown in Arkansas, California, and Missouri. When cooked, the rounded grains are firm, creamy, and chewy, due to their higher amylopectin starch content; 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.