Carnaroli Rice

What Is Carnaroli Rice?

Carnaroli is a rice variety (Oryza sativa) grown in Italy's Piedmont and Lombardy regions, similar to arborio in high starch content but with longer grains. It's a relatively newer cultivar, developed in the early 20th century.

The amylose-amylopectin balance in its grain gives it a creamy texture when cooked, while also allowing it to keep its grain integrity better than arborio. This feature makes it the preferred risotto rice for many Italian chefs.

Nutritional Values of Carnaroli Rice

White rice contains about 360 kcal of energy per 100 grams of raw grain, and is predominantly carbohydrate; its fiber ratio is low. Values are approximate according to the USDA white rice profile and may show small differences by cultivar.

How Should Carnaroli Rice Be Consumed?

Rice can be considered part of a balanced diet as an easily digested carbohydrate source and is gluten-free. Carnaroli is a variety that stands out for its high-starch texture and grain firmness.

This information is general; carnaroli rice is a food, not a substitute for medical treatment.

How to Choose Carnaroli Rice?

Quality carnaroli grains are somewhat long, plump, whole, and show a dull white kernel (perla) in the middle; the broken grain ratio should be low.

• Grains should be somewhat long, plump, and whole
• A dull white starch kernel should show in the middle of the grain
• Broken grain and dust ratio should be low

How to Store Carnaroli Rice?

Carnaroli rice is stored dry, in a sealed container in a cool place, for 1–2 years; it should be protected from moisture and pests.

Using Carnaroli Rice in the Kitchen

Carnaroli is mainly used to make risotto; thanks to its grain firmness, it's also preferred for risottos and baked rice recipes requiring long cooking. Unlike other pilaf rices, it isn't rinsed, because the surface starch that gives creaminess must be preserved.

What Is the Difference Between Carnaroli and Arborio?

Carnaroli has longer grains and keeps its grain integrity better than arborio when cooked; this is why it's generally considered superior by Italian chefs. Arborio, on the other hand, is more widely available and cheaper.

Frequently Asked Questions

Is carnaroli or arborio better for risotto?

Carnaroli is generally preferred because it keeps its grain integrity better; but arborio is also a common and successful alternative.

Is carnaroli rice rinsed?

No; the starch on the grain surface is the main factor providing the risotto's creaminess, and rinsing would remove this starch.

Can pilaf be made with carnaroli rice?

Yes; but since it's mainly formulated for risotto, other rice varieties may be more suitable for a fluffy pilaf.