Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content. It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto and is usually used for rice pudding.
Preparation Suggestion
1. Rinse in a strainer / colander under running water
2. Drain and add to a pot of water with 1 tbsp butter (optional)
3. Bring to the boil, cover, reduce to a low heat and simmer for 20 mins
4. Drain, cover and leave to stand for 10 mins.
5. Fluff and serve
Cooked rice can be refrigerated for 3-5 days or frozen for up to 3 months
Do not re-heat cooked rice more than once.
Nutrition
Typical values per 100g
Energy KJ: 1456
Energy Kcal: 348
Fat: 0.5g
Of Which saturates: 0.2g
Carbohydrate: 79g
Of Which Sugar: 0g
Fibre: 1.1g
Protein: 6.5g
Salt: 0.01g
