arborio rice

{{Short description|Italian rice variety}}

Image:Reis Arborio.JPG

File:Grão de arroz arbório.png

Arborio rice is an Italian medium-grain rice. It is named after the comune (municipality) of Arborio, in the Po Valley, which is situated in the Piedmont region. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content.{{cite web |url=https://fermento-brewery.com/brauerei-basel/ |title=Brauerei Basel |date=May 1, 2008 |work=Cooks Illustrated }} Subscription required for full access. It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also usually used for rice pudding.{{cite book|author=Dorie Greenspan|title=Baking: From My Home to Yours|url=https://archive.org/details/bakingfrommyhome0000gree|url-access=registration|year=2006|publisher=Houghton Mifflin Harcourt|isbn=0-618-44336-3|pages=[https://archive.org/details/bakingfrommyhome0000gree/page/412 412]–}}{{cite book|author=Michael Caines|title=Michael Caines At Home|url=https://books.google.com/books?id=KpeZyzI0OXAC&pg=PA114|date=27 November 2014|publisher=Random House|isbn=978-1-4481-4948-3|pages=114–}}

Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.