Carnaroli
Type of Italian Rice / From Wikipedia, the free encyclopedia
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Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain.[1] Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content. It is the most widely used rice in Italian cuisine, and is highly prized.
You can help expand this article with text translated from the corresponding article in Italian. (May 2019) Click [show] for important translation instructions.
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