Pan Rice
Carnaroli rice
This is probably the most widely used variety of rice for preparing risotto, due to its high capacity to absorb seasonings. It differs from the more common Arborio rice due to its higher starch content, firmer consistency and longer grain. Carnaroli rice is very resistant to cooking, because it has a higher amylose content. It belongs to the ‘superfine’ rice class and is often called the ‘King of Rices’.
Black rice
Wholegrain rice with an aroma reminiscent of freshly baked bread. It originates in Italy from a natural cross between a black Asian and an Italian variety and is only cultivated in Piedmont and Sardinia.
The natural black colour is conferred by the presence of anthocyanins, powerful antioxidants. Being wholemeal, black rice contains more fibre and minerals, such as selenium, manganese, zinc and iron, than white rice.
Black rice imparts special aromas and its dark colour gives a wonderful chromatic note to the dishes in which it is used.
Hermes rice
Red whole-grain rice has a higher fibre and mineral content than refined rice. Red rice is an important source of minerals such as phosphorus and magnesium.
The grains are medium-long, crystalline, ruby-coloured and prized for their antioxidant content and high digestibility.
It is low in fat and rich in fibre. It is a source of carbohydrates but at the same time also provides the body with vegetable proteins.
Basmati rice
Basmati is a variety of long grain rice, typical of northern India and Pakistan, famous for its fragrance and delicate taste. Basmati rice differs from others mainly with regard to two characteristics:
Typical ‘pandan’ flavour (Pandans amaryllifolius: herbaceous plant typical of these areas), due to the presence of the aromatic compound 2-acetyl-1-pyrroline;
Low glycaemic index, due to its chemical and nutritional characteristics.
Compared to normal white cooked rice, which has a glycemic index of 89, basmati rice is more suitable for the diet of diabetics, having an ‘average’ glycemic index in the range from 56 to 69.
Roma rice
Roma rice is a historical variety of Italian rice cultivation. Roma is a rice belonging to the long A type, with an elongated and semi-tapered grain; due to its characteristics, it is often compared to Baldo rice, from which it differs, however, due to the pearling of the grain.
Roma rice is cultivated in many of Italy’s major rice-growing areas, from Piedmont to Sardinia, and is much appreciated in the kitchen for its low cooking time and ability to absorb condiments. It is an extremely versatile product: it can be used for rice in white or with sauce, for flans and timbales, but also for rice croquettes and sushi.
