Rhys carnaroli

Carnaroli rice, which refers to the medium-grained varieties of this type of grain, rightfully bears the proud title of King of Italian Rice. Neat medium-sized grains of snow-white color are simply created to bring to life a wide variety of culinary fantasies.

This product of excellent quality has a unique quality - it creates a unique cream structure of the finished dish, while leaving its grains in the whole state and a little hard in the middle. This is the so-called concept of al-dente, which Italians simply adore - that is, a semi-finished, not boiled dish.

Traditionally, Carnaroli rice, like the equally popular Arborio rice, is cultivated in Italy, where it is used in classical cuisine for a variety of fine dining. Most often, it is a world-famous dish called risotto.

Carnaroli rice is classified as Superfine - all varieties of these grains, which have identical properties, are the basis for the preparation of risotto and similar dishes. A distinctive feature of Carnaroli rice is the structure of its grain, the inner part of which is an opaque core. In this area, the grain structure is looser, in connection with which rice very quickly absorbs a large amount of water and significantly increases in size. So, Carnaroli rice quadruples during cooking.

However, the main feature of Carnaroli rice when boiled with gradual addition of water is the ability to release special starchy substances that bind the grains to each other. It is this property that provides the risotto with a delicious, so-called cream state that distinguishes this delicious dish from hundreds of other delicious rice meals. And since Carnaroli rice is characterized by a harder structure, it is quite difficult to turn it into porridge.

As is known, in order for the finished dish to have a creamy texture, the rice must contain a lot of starch, which during heat treatment exits into the grain space. Rather, it is not the amount of starch that is important, but the form of this substance.

Carnaroli rice starch consists of amylopectin and amylose. The more amylose present in the starch, the more crumbly the finished rice is, while amylopectin is responsible for the stickiness of the rice. Carnaroli's rice has a lot of amylopectin, however, due to the presence of amylose, it does not stick together during cooking and absorbs a fairly large amount of liquid.