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Arborio Rice Bulk

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$1.79
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DV403232
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Product Description

Arborio rice is an short-grain rice traditionally Italian. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy outer texture, and slightly chewy center, due to its higher amylopectin starch content thus, it has a starchy taste but blends well with other flavors.

It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.

Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.

Rice Pudding Recipe
Ingredients
1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving

Directions
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.

Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

Recipe courtesy of Dave Lieberman (Food Network)
Basic Risotto Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 1 teaspoon coarse salt
  • 2 cups Arborio rice
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup water

Directions

  1. Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.

  2. Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.

  3. Add chicken broth and water to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 18-20 minutes.

  4. Remove from heat and let stand, covered, 5 minutes before serving.

Recipe courtesy of Martha Stewart

NUTRITION FACTS
Serving Size  1/4 cup (46g)
Servings per Container  Varied


Amount per Serving


Calories  150
Calories from Fat  0



% Daily Value*

Total Fat  0g
0 %
Saturated Fat  0g
0 %
Trans Fat  0g
 
Cholesterol  0mg
0 %
Sodium  0mg
0 %
Total Carbohydrate  37g
12 %
Fiber  0g
0 %
Sugars  0g
 
Protein  3g
 


Vitamin A  0%
Vitamin C  0%
Calcium  0%
Iron  0%
Vitamin E   %
Niacin   %
Phosphorous   %
Magnesium   %
Manganese   %


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