Carnaroli is the prince of rice, the first one that is associated with the idea of a risotto
The starch of the grains of Carnaroli is particularly rich in amylose (over 24% dry matter), which makes them consistenti,, of great seal to cooking and with excellent absorption capacity.
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Suggestions is ideal to cook a risotto which must appear well-shelled, but also for rice salads and for all the preparations of the high gastronomy. Cooking time: 15-20 minutes
Best before: 18 months from date of manufacture.
Store in a cool, dry place away from heat and direct light
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