Arborio rice

Arborio rice grains

A macro photo of an Arborio rice grain

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 main growing region. Arborio is also grown in Arkansas, California, and Missouri in the United States.^[1] When cooked, the rounded grains are firm, and creamy and chewy compared to other rices, due to their higher amylopectin starch content.^[2] It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also used for rice pudding.

Arborio is a cultivar of the Japonica group of varieties of Oryza sativa. It was developed from Vercellese crossed with Vialone and US cultivar Lady Wright.^[3]

See also

• Italian cuisine
• Bomba rice

References

Wikimedia Commons has media related to Arborio rice.

Rice
Species of rice	African rice Asian rice
Varieties of Asian rice	Ambemohar Arborio Basmati Bhutanese red rice Bora saul Calasparra rice Calrose rice Camargue red rice Carnaroli Champa Dubraj Golden rice IR8 Japanese rice Japonica rice Jasmati Jasmine Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào Navara Nishiki rice Patna rice Paw hsan hmwe Pokkali Ponni rice Pusa 1121 rice Red Cargo Riceberry Samba Sasanishiki Semi-dwarf IR36 Sona Masuri Tulaipanji Vialone Nano Wehani Yamada Nishiki
Varieties of African rice	New Rice for Africa
Characteristics of rice	Aromatic rice Hybrid rice Perennial rice Glutinous rice Weedy rice
Processed forms of rice	Flattened rice Puffed rice Broken rice Brown rice Red rice Black rice Germinated brown rice Parboiled rice White rice
Rice dishes	Yellow rice