Carnaroli rice is characterized by large and particularly elongated grains (about 7 mm) with a pearly colour. The pearl is the opalescent part of the grain which favors the absorption of the condiments. It has a high amylose content, a feature that makes the grain more resistant to cooking, not causing it to overcook and break up, but keeping it compact. It hardly loses starch but has a good ability to absorb liquids and condiments during creaming. It is considered one of the finest Italian rices and most suitable for the preparation of an excellent risotto.

NUTRITIONAL INFORMATION

SHELF LIFE: 36 MONTHS