The worldwide fame generally attributed to parboiled rice is due to the numerous advantages created by the particular process, “parboiling”, to which the grain is subjected. This is a “precooking” phase that, by modifying the crystalline structure of starch, allows the passage of salts, proteins and vitamins from the surface of the grain to its inner layers. It is particularly suitable for rice salads as, in addition to withstanding slightly longer cooking times while remaining ‘al dente’, it also maintains perfectly separate grains. Parboiled rice is also suitable for pilaf and timbales, as it absorbs less fat when cooking, making it particularly easy to digest.
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.