OliveNation Carnaroli rice is an Italian medium-grain rice. It was hybridized in the 1950s, in northern Italy. This rice grows much taller than other rice varieties, making it more difficult and more expensive to harvest. That is one of the reasons it is considered to be the “caviar of rice”. It is high in amylopectin, the sticky starch that gives the rice its creamy texture.
Carnaroli rice is the preferred rice for making risotto due to its for its creamy texture and delicate flavor. Carnaroli rice can absorb up to 3 time its weight in liquid, without overcooking. Even though it is perfect for risotto, you can also use Carnaroli rice in rice pudding, frittata di riso and rice salad.
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