Arborio 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 rice grains
A macro photo of an Arborio rice grain

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

See also

References
  1. "Arborio Rice". Cooks Illustrated. May 1, 2008. Subscription required for full access.
  2. Dorie Greenspan (2006). Baking: From My Home to Yours. Houghton Mifflin Harcourt. pp. 412–. ISBN 0-618-44336-3.
  3. Michael Caines (27 November 2014). Michael Caines At Home. Random House. pp. 114–. ISBN 978-1-4481-4948-3.
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