Carnaroli Rice

What Is Carnaroli Rice?

Carnaroli is a variety of rice (Oryza sativa) grown in the Italian regions of Piemonte and Lombardia. Similar to arborio, it is high in starch but has longer grains. Developed in the early 20th century, it is a relatively recent cultivar.

The balance of amylose and amylopectin in its grains gives it a creamy texture as it cooks while helping it hold its shape better than arborio. This makes it a preferred risotto rice for many Italian chefs.

Carnaroli Rice Nutrition

100 g of raw white rice provides about 360 kcal and consists predominantly of carbohydrates; it is low in fiber. Values are approximate and based on the USDA white rice profile, so small differences may occur by cultivar.

How Should Carnaroli Rice Be Used?

Rice is an easily digested source of carbohydrates that can be included as part of a balanced diet, and it is gluten-free. Carnaroli is notable for its high-starch texture and firm grains.

This information is general; Carnaroli rice is a food and is not a substitute for medical treatment.

How to Choose Carnaroli Rice

Good-quality Carnaroli grains are longish, plump, and whole, with a dull white core (perla) visible in the center; the proportion of broken grains should be low.

• The grains should be somewhat long, plump, and whole
• A dull white starchy core should be visible in the center
• The proportion of broken grains and dust should be low

How to Store Carnaroli Rice

Store Carnaroli rice in a sealed, dry container in a cool place for 1–2 years; protect it from moisture and pests.

Using Carnaroli Rice in the Kitchen

Carnaroli is used mainly for risotto; because its grains hold their shape, it is also favored for risottos that require longer cooking and baked rice dishes. Unlike other pilafs, Carnaroli rice is not rinsed; this preserves the surface starch that gives it a creamy texture.

What Is the Difference Between Carnaroli and Arborio?

Carnaroli has longer grains and holds its shape better than arborio as it cooks; Italian chefs therefore often consider it superior. Arborio, however, is more widely available and less expensive.

Frequently Asked Questions

Is Carnaroli or arborio better for risotto?

Carnaroli is generally preferred because it holds its shape better; however, arborio is also a widely available alternative that produces good results.

Should Carnaroli rice be rinsed?

No; the starch on the surface of the grains is what gives risotto its creaminess, and rinsing removes this starch.

Can you make pilaf with Carnaroli rice?

It can be used, but it is not ideal for a fluffy pilaf; its high starch content makes the grains prone to sticking, so it is preferred for risotto.