Traditionally used in the cuisines of the Veneto and Mantua regions, this rice is today used mainly in the North-East of Italy in local recipes.
It enhances the traditional flavours of these regions, partnering with simple local ingredients such as pumpkin, mushrooms and game in a huge variety of dishes.
Created in 1967 from the crossing of Vialone and Nano varieties, this rice has short, round grains which expand greatly during cooking, making it ideal for creamy risotto recipes.
The worldwide acclaim generally attributed to Parboiled rice is not just a matter of chance, but due to the many advantages derived from the process known as "parboiling" to which the grains are subjected. This is a "precooking" stage which, by modifying the crystalline structure of the starch, allows salt, proteins and vitamins to work their way through the surface of the grain to the inside. This kind of rice is especially suited to making rice salads because it never overcooks and the grains never stick together. Riso Parboiled is also suitable for making pilaf or oven-baked dishes because it absorbs less fat during cooking and so is easier to digest.
It is a good idea to cook this rice until all the cooking liquid has been absorbed and then let it cool by spreading it out on a clean, cold plate (rather than subjecting it to the thermal shock of putting it under the cold tap).
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.