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arborio rice

 
Dictionary: ar·bo·ri·o rice   (âr-bôr'ē-ō, -bōr'-) pronunciation
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n.
A rounded, medium-grain rice from Italy that is both firm and creamy when cooked.

[After Arborio, town in the Po valley in Italy where the rice is grown.]


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Food Lover's Companion: Arborio rice
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[ar-BOH-ree-oh] The high-starch kernels of this Italian-grown grain are shorter and fatter than any other short-grain rice. Arborio is traditionally used for risotto because its increased starch lends this classic dish its requisite creamy texture. See also rice.

Wikipedia: Arborio rice
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Arborio rice grains

Arborio rice is an Italian short-grain rice. It is named after the town of Arborio in the Po Valley, where it is grown. Cooked, the rounded grains are firm, creamy, and chewy, due to the high starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors. It is used to make risotto, although Carnaroli[1] and Vialone Nano[2] are more commonly used to prepare the dish. Arborio rice is also used for rice pudding.

Botanically speaking, Arborio is a cultivar of the Japonica subspecies of Oryza sativa.

References

  1. ^ [1]
  2. ^ [2]

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Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Arborio rice".  Read more