Carnaroli is a medium-grain rice native to the Novara and Vercelli regions of northern Italy. It has higher starch and firmer texture, and longer grain than the Arborio rice.
Carnaroli is traditionally used to make risotto,a traditional Italian rice dish cooked with broth and flavored with parmesian cheese and other ingredients. Carnaroli rice retains its shape better than other types of rice during the slow cooking required for making risotto. This is due to the higher content of amylose present in it. Carnaroli is often referred to as a 'superfino' rice or 'the king of rices'.
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