Carnaroli rice is rich in amylose, a substance which contributes to the grains firmness. With an excellent balance between absorbing flavours and little loss of starch which garantees the perfect cooking.
Carnaroli is a medium-grained rice native to 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.
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 a "superfino" rice or as "the king of rices".
Carnaroli rice is considered to be one of the best varieties for risotto alongside vialone nano rice, with the final decision much a case of personal preference. Carnoli rice’s grains are bigger, rounded and transparent which ensures its capacity to blend and enhance dishes such as risottos, timbales and salads.
This rice is very versatile and an excellent choice for special occasions.
For a great carnoli rice recipe, see this page.
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