Carnaroli

Grains of dried Carnaroli rice

Carnaroli is a medium-grained rice grown in the Pavia, Novara and Vercelli provinces 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.^[1] 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 "the king of rices".

References

↑ Ponzio, Michael (2011). Cibo: Anybody's Guide to Italian Cooking. AuthorHouse. p. 64. ISBN 9781452039015.

External links

Wikimedia Commons has media related to Carnaroli.

Food Tourist

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

This article is issued from Wikipedia - version of the 11/15/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Carnaroli

References

See also

External links