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Rice

  1. What type of Rice should I use

  1. What type of Rice should I use


     

    Arborio- the standard super fino rice that is the benchmark for risotto making.

    Carnaroli- Favourite of those who love creamy rich Risotto with more starch in the small round grain

     

    Vialone Nano- Favoured by the Venetians for a lighter texture with lower starch, great for seafood, delicate risottos and timbales.

    Roma- Larger grain more suitable for a pilaf or paella.

    Ribe- soup rice suitable for boiling and using in minestrone. Also good in rice salad and rice pudding

     

    Parboiled- rice that has been boiled in the husk retaining some of the wholegrain nutrients and providing a harder more separate grain



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