arborio rice
American Heritage Dictionary:
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ar·bo·ri·o rice
(âr-bôr'ē-ō, -bōr'-) 
n.
A rounded, medium-grain rice from Italy that is both firm and creamy when cooked.
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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Wikipedia on Answers.com:
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Arborio rice
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content [1]; thus it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.
Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.
References
- ^ "Arborio Rice". Cooks Illustrated. May 1, 2008. http://www.cooksillustrated.com/tastetests/overview.asp?docid=13283. Subscription required for full access.
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American Heritage 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.
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Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
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