Carnaroli rice, also known as the 'King of rice', certainly knows how to make a dish stand out! With its higher starch content and firmer texture, this Italian rice can be used to create much more than risotto. Here I will share how it differs from Arborio, how you can use it in different meals, and how to cook it for simple white boiled rice.
🌾 Grain Highlights
- Carnaroli is a medium-grain rice that has a higher amylose content compared to Arborio rice. This prevents its plump grains from becoming mushy, making them great for longer cooking methods like risotto, offering a creamy texture and al dente consistency.
- This Italian rice is an extremely versatile type of white rice, that is highly prized. It originates from Northern Italy.
- I will share how to perfectly boil Carnaroli rice, and how it can be cooked following other simple, yet delicious recipes.
❓ What Is Carnaroli Rice?
Carnaroli rice, known in Italy as the "king of rice," was developed in the 1940s by crossing Vialone and Lencino rice varieties. It is grown in the Pavia, Novara and Vercelli provinces, in northern Italy.
It was named after Professor Emiliano Carnaroli, and it is highly regarded for its ability to stay firm and separate during cooking, making it a top choice for risotto. Carnaroli rice grains are medium-sized, elongated, and have a pearly white appearance, which demonstrates their high starch content (source).
Carnaroli's high amylose content ensures the grains don't become mushy, a common issue with other types of rice. This characteristic makes it particularly good for making risotto with a creamy texture, yet al dente grains.
Carnaroli rice is also more challenging to grow and harvest, which contributes to its higher cost. Nutritionally, it offers several benefits. It is rich in complex carbohydrates, providing sustained energy, and low in fat. Being gluten-free, it's a safe option for those with gluten sensitivities.
🆚 Carnaroli Vs Arborio
Arborio and Carnaroli rice are both excellent choices for risotto, but they serve different needs in the kitchen. Arborio rice is more accessible and easier to find. It provides a creamy texture but can become mushy if not carefully cooked. Check out my article for tips on cooking Arborio rice perfectly every time, or try this saffron mushroom risotto.
Carnaroli rice, known for its higher amylose content, maintains a firmer texture and offers a creamier risotto without losing individual grain integrity. This makes it a preferred choice for chefs and more experienced cooks seeking consistent results in their dishes, as well as those just learning to cook.
🍱 Uses In Cooking
1. Risotto
Carnaroli rice is the preferred choice for making traditional risotto due to its high starch content, as explained above, which creates a creamy consistency. It works wonders with wild mushrooms or seafood, and if you are looking for inspiration, try this caramelized Shiitake mushroom risotto with tahini or this smoked salmon and asparagus risotto. Remember that although many say stirring constantly is a must for risotto, you realistically only need to do it every couple of minutes for an excellent result.
2. Arancini and Suppli'
These Italian rice balls are coated with breadcrumbs and deep-fried. You can fill them with ragu', mozzarella, or peas, and enjoy them a snack or appetizer. Arancini are a traditional street food from Sicily, while suppli' are from Rome. These can also be prepared using Arorio rice.
They are a great way of using up leftover risotto! Simply shape the cold risotto into balls, dip them in a light flour and water batter. Finally coat them in breadcrumbs before deep frying them in olive oil.
3. Rice Salads (Insalate di Riso)
The firm texture of Carnaroli rice is perfect in salads, as it provides a pleasant bite. Mix it with vegetables, seafoods, or your chosen meat. I particularly enjoy it with mixed beans, corn, onion, and tuna, for a filling lunch!
4. Soup or Broth Thickener
If you are looking to add some more body to your vegetable soup or chicken broth, then Carnaroli is a perfect addiction. You can stir your raw rice into the boiling liquid, taste for seasoning, and serve once cooked.
🛒 Ingredients
- Rice: To choose the best Carnaroli rice, look for plump, uniform grains with a pearly white appearance. Check the packaging for "superfino" quality, indicating the highest grade. Ensure the rice is within its shelf life and stored in a cool, dry place. Opt for reputable brands known for quality, like Riso Gallo. Store it in an airtight container, in a dry and cool place, away from light.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Instead of water, you can cook your rice using vegetable, beef, or chicken broth, depending on what you will serve your rice with. Remember to adjust the seasoning accordingly.
👩🏻🍳 How To Cook Carnaroli Rice
- Rinse the Carnaroli rice under cold, running water. [Picture 1]
- Bring a large saucepan of water to a rolling boil, and salt generously. [Picture 2]
- Add the rinsed rice to the saucepan of boiling water, and mix well, to avoid it from sticking to the bottom. [Picture 3] Boil the rice for 14-17 minutes, or until ready.
- Drain the cooked Carnaroli well and dress with some olive oil or butter for flavor. [Picture 4] A sprinkle of Parmesan cheese makes this dish irresistible!
🙋♀️ People Also Ask [FAQs]
Yes, Carnaroli rice is naturally gluten-free, making it suitable for people with gluten intolerance or celiac disease.
Yes, Arborio rice or Vialone Nano are good substitutes, though they may yield slightly different textures. Arborio is more common but less creamy, while Vialone Nano is smaller and less firm.
Carnaroli rice can be purchased at specialty food stores, Italian markets, gourmet grocery stores, online retailers, and specialty food websites.
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🍽️ Recipe
How To Cook Carnaroli Rice
Ingredients
- 150 g Carnaroli Rice
- 750 ml Water
- Salt to Taste
Instructions
- Rinse the Carnaroli rice under cold, running water. This will remove the excess starch and rice dust, which offers the typical creaminess of risotto, but is not needed when boiling, as you will want the grains to remain separate.
- Bring a large saucepan of water to a rolling boil, and salt generously.You will need about 2 cups [half a liter] of water for every 3.5 oz [100g] of raw rice you are planning to boil.
- Add the rinsed rice to the saucepan of boiling water, and mix well, to avoid it from sticking to the bottom. Reduce the flame to ensure the water keeps on a gentle boil, a strong simmer, but the water doesn't overflow from the pan. Boil for 14-17 minutes, or until the rice is ready.
- Drain the cooked Carnaroli well and dress with some olive oil or butter, depending on what you will serve it with.
Judy says
First time making Italian rice Carnaroli
Elle John says
Glad to hear you liked this recipe, Judy! All of our risotto recipes can be prepared with Carnaroli, so it'd be great to hear whether you gave any of those a try.
Best, Elle