Additional information
PACKSIZE | 20/250G |
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Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
Camargue (French Red) Rice is grown in the eponymous region of Southeastern France, featuring a beautiful red russet color and wonderful nutty, earthy flavor. Unmilled with natural chewy, sticky cooked texture. It’s deep, rare red color makes a stunning plate presentation and is naturally gluten free.
Carnaroli rice is grown in the Piedmont and Lombardy regions of northwest Italy. A short grain, plump Italian white rice, Carnaroli is considered one of the best rices to use in risotto. Carnaroli has a larger grain than the other Italian white rice varieties, but still cooks to a creamy texture with a firm body. Widely considered the finest of the risottos rice varieties, carnaroli has been nicknamed the caviar of rice. It is slightly more sensitive with regard to cooking time and can absorb large amounts of liquid, but carnaroli’s creamy texture and improved flavor keep it a favorite for chefs everywhere risotto is popular.
Basmati Rice tastes like no other rice on earth – a tantalizing flavor and a magical aroma. This delightful rice is so simple to prepare with its longer, whiter grains that cook up light, fluffy and separate. Basmati is a unique rice that grows only in the foothills of the Himalayas where it is watered by snow fed rivers and hand tendered by dedicated farmers. Available in 25 LB master sacks or 5 LB partial bags.
Brown rice is a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice.
Considered the king or beluga of Italian rice varietals, carnaroli kernels are the largest of the Italian rice. This large oval grain contains an even higher concentration of starch resulting in superior texture and velvety smooth risotto. Because of this high starch content and the longer shape of the grain, it holds its shape better when cooked. Preferred by most chefs in Piemonte, and now by many sophisticated chefs in the US, when making a risotto where the rice is the star, such as Risotto with Champagne or Risotto with Prosciutto and Mascarpone. The low yields and less hardy nature of Carnaroli make it much sought-after.