Arborio rice

Arborio rice grains

A macro photo of an Arborio rice grain

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.^[1] When cooked, the rounded grains are firm, creamy, and chewy, due to their higher amylopectin starch content;^[2] 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.

Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.

See also

• Italian cuisine

References

Wikimedia Commons has media related to Arborio rice.

Varieties of rice
Ambemohar Arborio Aromatic rice Basmati Bhutanese red rice Black rice Bora saul Brown rice Calrose rice Camargue red rice Carnaroli Champa Dubraj Flattened rice Glutinous rice Golden rice Germinated brown rice Hybrid rice Japanese rice Jasmati Jasmine Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào Navara New Rice for Africa Nishiki rice Parboiled rice Patna rice Paw hsan hmwe Perennial rice Pokkali Ponni rice Pusa 1121 rice Red rice Red Cargo Riceberry Samba Sasanishiki Semi-dwarf IR36 Sona Masuri Tulaipanji Vialone Nano Weedy rice Wehani White rice Yamada Nishiki