Close-up of grains of arborio rice

Arborio rice

| ahh-bore-e-o rice |

The high starch content of arborio rice makes it the ideal choice for creamy risottos. Find out how to store this variety of rice, and alternatives to try.

The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any other short-grain rice. When cooked the grains become soft in texture with a chalky centre. Arborio is traditionally used for risotto because during the cooking process some of the starch from the rice is released and creates the desired creaminess.

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Availability

Widely available in supermarkets and delis, sometimes labelled simply as ‘risotto rice’. If unavailable, try Carnaroli risotto rice.

Store it

Once a packet has been opened, store it in an airtight container. If you bought your rice in a sack, store it in a clean, dry container with a lid.

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Cooked rice should be refrigerated between 4°C and 8°C and eaten within 48 hours.