Arborio rice

Italian variety of rice

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, 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.

References

^ "Brauerei Basel". 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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Rice

History of rice cultivation

Species of rice

African rice
Asian rice

Varieties

Full list of rice varieties and cultivars

Selected varieties of Asian rice	Ambemohar Arborio rice Basmati Bhutanese red rice Bora saul Calasparra rice Calrose rice Camargue red rice Carnaroli Champa rice Chokuwa saul Dubraj rice Gobindobhog Golden rice IR8 Japanese rice Japonica rice Jasmati Jasmine rice Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào rice Navara rice Nishiki rice Patna rice Paw hsan hmwe Pokkali Ponni rice Pusa Basmati 1121 Red Cargo rice Riceberry Samba Sasanishiki Semi-dwarf IR36 Sona masuri rice Tulaipanji Vialone Nano Wehani rice Yamada Nishiki
Selected varieties of African rice	Carolina Gold New Rice for Africa

Selected varieties of
Asian rice