The Correct Rice

Arborio rice is an Italian rice variety much loved by Italians and beyond. Born in 1945 from the experimentation of Domenico Marchetti, Italian rice grower, agronomist and farmer, who crossed the Vialone and Lady Wright, this rice is characterized by a very fat, large and pearly grain which, when cooked in water, can grow up to five times its volume. This allows a good cooking resistance and an excellent creaming and it is for these reasons that it is counted among the best risotto rice varieties. Ideal also for many other rice-based dishes including timbales, salads, Sicilian Arancini, Appetizers, side dishes and unique dishes. However, it is not recommended to use it for desserts. As for the nutritional principles, Arborio, like rice in general, contains little water and about 7% of good quality proteins. Being low in fats and gluten free, this makes it a virtually allergen-free cereal and also suitable for the diet of coeliacs. Rice sugars are small and therefore easily digestible; it is also rich in many mineral salts and is an essential source of B vitamins.

The Baldo variety was born after years or research from the genius of Doctor Antonio Tinarelli. It is a long A rice kernel, semi-tapered kernel and crystalline. Although this is a historical variety of Italian rice growing, it was not one of the best-known varieties until recently. It looks a lot like Roma in shape, size and low amylose content, but it differs in the crystalline kernel. Recently, however it has acquired a lot of fame thanks to the satisfactions it has been able to give to starred and more experienced chefs as well as those who are beginners. Thanks to the starch it releases during cooking, it has a particular ability to absorb condiments. Due to this it is strongly recommended for the risotto preparations which will be then easily creamy, well whipped and well blended. Also ideal for soups and Arancini, while it isn’t recommended as a base for desserts.

The S. Andrea variety is a long A rice, characterized by a long kernel, semi-tapered and pearly grain. Until a little less than a decade ago it was cultivated for the 85% only in Baraggia, then it has become one of the main historical Italian varieties. It is a special rice, for its kernels with a compact structure (neither large nor small) rich in starch.
It is suitable for soup preparation and desserts but also for risottos: in fact, it is the most used rice for the “Panissa” preparation, a traditional dish from Vercelli. Excellent also boiled and eaten as a side dish.
Its name derives from the historic Abbey of Sant’Andrea in Vercelli.

The Roma variety is a long A rice, created in 1931. A historical variety of the Italian rice cultivation, often equated to Baldo, given its similar characteristics, but from which it differs for the pearly kernel. It is a subspecies of the japonica variant cultivated in many of the major Italian rice lands, from Lombardy to Piedmont, from Po delta to Sardinia. This rice is much appreciated for its capacity to absorb seasoning in an optimal way and in a lower cooking time compared to the other varieties from the same category. For these reasons the Roma rice is considered one of the most versatile and practical rice in the kitchen. Its energy value is about 349 kcal (it contains proteins, and obviously, carbohydrates). The kernel shows itself white, rounded around 3.1 mm wide and 7 mm long. The high percentage of starch contained in the grains and released during cooking preparation, allows to obtain soft and well-creamed risottos. Suitable also for rice with sauce, flans and the famous Sicilian Arancini.

Born in 1945 from the cross between two rice types (Lencino and Vialone), it’s popularity slowly grew until the late eighties by when it was well recognised as an excellent product. It is a long A rice with a very long kernel, semi-tapered and pearly. A historical variety of the Italian rice cultivation, it is considered since long time the “prince” of the rice, the most used for the risottos: its big size and a high percentage of amylose assures a low stickiness and an excellent cooking resistance. Carnaroli rice, cooks well and absorbs liquids in a good way and is best and most widely used for risottos; that said it can also be used with the same degree of yield for various other applications given its ability to not be overcook and disintegrate, holding aromas and absorb seasonings well.
Not recommended in desserts as the final result wouldn’t be mellow enough.

This variety (once called Euribe), cultivated mainly in the Po Valley (meaning between Piedmont, Lombardy and Veneto), it is a long A rice characterized by fine and round kernels.
The Ribe variety can be raw, husked or whole and is particularly suitable for parboiling and is most commonly sold in this form. This type of treatment, used as early as 2000 BC, helps to preserve both rice and its nutritional properties, including vitamins and mineral salts that make it even more digestible. After cooking, the kernels remain well separated and, in the kitchen, it is very versatile and is well suited to different preparations; moreover, it never overcooks.
Also suitable for realizing fresh salads or side dishes, this variety is best used with fillings, timbales, Roman Supplì and Sicilian Arancini.

This rice is grown in India, Pakistan and on the Himalayan plateau, which is now also imported to Italy. Basmati is a variety of rice with a white, tapered translucent kernel. One of the main characteristics of this cereal is its perfume, which resembles sandal wood and its delicate taste. The term in itself “Basmati” in fact means “Queen of perfume”. Basmati rice is probably the most known and used of the exotic rice category. The long kernels remain firm, separated and not sticky after cooking, so the ideal use is as a side dish, boiled or even steamed.
Being rich in starch, Basmati has to be rinsed well before cooking. The aim is to obtain the correct kernel fragrance, as well as to leave them well divided and compact. The rice washing operation will be repeated until the water in which it is being rinsed appears clear and without residues. It will take 3 or 4 washes.
Another step to do before boiling Basmati rice is soaking it. Since the kernels are quite fragile, leave them in water for about half an hour so that they can strengthen and not break during cooking. Important during the cooking of the Basmati is the correct water quantity. The ratio of rice to liquid is 2 in this case.

This rice is characterized by long and crystalline kernels and defined also Indica long of B type.

Its main characteristic is a low presence of starch during cooking and consequently it absorbs little seasonings.

This allows the kernels to remain separate even after long cooking, making this rice particularly suitable for salads or “pilaf” recipes. In general, it has a neutral taste, but you can find also aromatic versions on the market.

The shape of its kernel combined with its low stickiness makes it an ideal ingredient for rice salads and side dishes. It is not recommended for risottos, seeing that it doesn’t blend well, or for a dessert.

The Originario rice is a round rice which has a short, round and crystalline kernel. Thanks to its low amylose content and its kernel shape, it’s best suited to be used in oriental and fusion kitchens where it finds its major value. However, it is also suitable for dessert preparations, soups and timbales.

The New Kenji Premium rice is the excellence of sushi rice. The Selenio rice used for husking of this rice which belongs to the Originario group, is certificated in its DNA in order to guarantee the purity and uniqueness. It is the variety of rice which, due to its amylose, protein, fiber and sweetness content, is preferred by Japanese cuisine restaurateurs.