Arborio Rice

This Italian short-grain rice is named after the town of Arborio located in the main growing region
Arborio rice is most commonly used for risotto dishes and rice pudding. The grains are rounded in appearance and when cooked feel firm, chewy and creamy because of their higher amylopectin starch content. Arborio rice absorbs liquids and flavours and releases starch far better than other types of rice, giving risotto its characteristic texture.

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