Arborio rice

Arborio rice

Pronounce it: ahh-bore-e-o rice

The substantial-starch kernels of this northern Italian-grown grain are shorter and plumper than any other short-grain rice. When cooked the grains grow to be soft in texture with a chalky centre. Arborio is traditionally employed for risotto since in the course of the cooking procedure some of the starch from the rice is launched and generates the wanted creaminess.


Extensively available in supermarkets and delis, sometimes labelled merely as ‘risotto rice’. If unavailable, attempt Carnaroli risotto rice.

When a packet has been opened, store it in an airtight container. If you purchased your rice in a sack, store it in a clean, dry container with a lid.

Cooked rice ought to be refrigerated in between 4°C and 8°C and eaten within 48 hrs.

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