How To Cook Carnaroli Rice
The best way to boil Carnaroli rice for the perfect side dish every time.
Servings: 2 Portions
Calories: 269kcal
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.
Notes
Storage: If you are not eating the cooked rice immediately, allow it to cool down to room temperature and store it in an airtight container in the fridge for up to three days.
Nutrition
Calories: 269kcal | Carbohydrates: 59g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 20mg | Potassium: 57mg | Fiber: 2g | Calcium: 14mg | Iron: 3mg