rice varieties
CARNAROLI
Long grain Italian Rice also known as the king of the Italian varieties. It is rich in starch and it stays firm when cooked thanks to its capacity to absorb liquids and release little starch.
- Shape: Its grain is long, tapered and pearly.
- Recipe: Fit for creamy Risottos, original side dishes and tasty salads.
- Cooking time: 14-16 minutes.
ARBORIO
Long grain Italian Rice rich in starch. It guarantees an excellent blending of the ingredients thanks to its realeasing of starch while cooking.
- Shape: Its grain is long and big, half-round and pearly.
- Recipe: Fit for creamy Risottos, rich timbales and tasty traditional main courses.
- Cooking time 14-16 minutes.
ROMA
Long grain Italian Rice rich in starch that adds solidity.
- Shape: Its grain is long, half-tapered and pearly.
- Recipe: Fit for creamy Risottos, rich timbales, original side dishes, pies and Sauce Rice.
- Cooking time: 14-16 minutes.
RIBE
Long grain Italian Rice suitable for several recipes.
- Shape: Its grain is long, tapered and has a small pearl.
- Recipe: Fit for supplì, Sicilian arancini, starters, rich timbales, original side dishes, fillings, tasty salads and traditional main courses.
- Cooking time: 12-14 minutes
VIALONE NANO
Medium-long grain Italian Rice rich in starch. It is originally from Veneto and the province of Mantua and for this, it is a unique regional variety for Risotto.
- Shape: Its grain is medium, round and pearly.
- Recipe: Fit for creamy Risottos or recipes that require high quantities of starch.
- Cooking time: 14-16 minuti.
ORIGINARIO
Round grain Italian Rice well known for its high absorption capacity.
- Shape: Its grain is short, round and pearly.
- Recipe: Fit for hot soups and minestrone, inviting pies, beautiful cakes and sweets.
- Cooking time: 12-14 minutes.
RIBE PARBOILED
Long grain Italian Rice. Parboiled Rice looks more shiny and lightly amber than milled Rice and it is the result of a process that allows the Rice to maintain longer cooking times and not to overcook.
- Shape: Its grain is long, tapered and has a small pearl.
- Recipe: Fit for supplì, Sicilian arancini, starters, rich timbales, original side dishes, fillings, tasty salads and traditional main courses.
- Cooking time: 12-14 minutes.
THAIBONNET
Long grain Italian Rice.
- Shape: Its grain is long, very tapered and crystalline.
- Recipe: Fit for original side dishes, tasty salads, pilaf cooking, Asiatic and Indian cuisine.
- Cooking time: 10-12 minutes.
THAIBONNET PARBOILED
Long grain Italian Rice. Parboiled Rice looks more shiny and lightly amber than milled Rice and it is the result of a process that allows the Rice to maintain longer cooking times and not to overcook.
- Shape: Its grain is long, very tapered and crystalline.
- Recipe: Fit for starters, original side dishes, tasty salads, pilaf cooking, Asiatic and Indian cuisine.
- Cooking time: 10-12 minutes.
SUSHI RICE
Round grain Italian Rice suitable for many Japanese recipes.
- Shape: Its grain is short, round and pearly.
- Recipe:Fit for cooking Sushi.
- Cooking time: 10-12 minutes.
BLACK RICE
Whole medium grain Italian Rice, coloured and aromatic.
- Shape: Its grain is half-long, half-tapered and with no pearl and has a characteristic dark colour. Its aroma is reminiscent of freshly baked bread.
- Recipe: Fit for tasty salads, original side dishes and traditional main courses.
- Cooking time: 27-32 minutes.
RED RICE
Whole medium grain Italian Rice. Its characteristic red colour and unique aroma makes the difference with other varieties.
- Shape: Its grain is long, tapered and red..
- Recipe: Fit for tasty salads and traditional main courses.
- Cooking time: 26-30 minutes.
BROWN RICE
Whole grain Rice is a non milled Rice with its own husk. It is rich in fiber and starch and it is very easy to digest.
- Recipe: Fit for Risotto or boiled with vegetables.
- Cooking time: 34-36 minutes.
ITALIAN AROMATIC LONG GRAIN RICE
Long grain Italian Rice. It is particular for its aromatic smell and thanks to its characteristics it is known for the italian alternative to Basmati and Jasmine.
- Shape: Its grain is very long, tapered and crystalline.
- Recipe: Fit for oriental cuisine, original side dishes, tasty salads and traditional main courses.
- Cooking time: 12-14 minutes.
WILD RICE
Wild Rice is not a variety of Rice but a graminous plant. It’s typical from the Great Lakes region between Canada and the US.
- Shape: Its grain is dark and contains more proteins than Rice.
- Recipe: Fit for original side dishes and traditional main courses.
- Cooking time: 16-18 minutes (precooked).
CEREAL MIX
Mix of Rice, Barley and Spelt. Imagined for light dishes for a healthy and balanced diet.
- Recipe: Fit for soups, tasty salads and original side dishes.
- Cooking time: 12 minutes.
GNOCCHI
Rice Gnocchi are a gluten free alternative to classic Gnocchi.
- Recipe: An easy and nourishing dish, seasoned with your favourite sauce, vegetables or with just butter or extra virgin olive oil.
- Cooking time: 1-2 minutes.
