New Posts  All Forums:Forum Nav:

Types of Rice

post #1 of 8
Thread Starter 

I found some different kinds of rice at a specialty store and bought them on a whim?  I got Bomba and Carnaroli.  What can I expect from this rice and what would be the best use for each of these?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #2 of 8

Could be an interesting hobby, KK, as there are something ike 400 rices cultivated worldwide.

 

I'm not familiar with the Bomba. Carnaroli is, I believe, a short-grain, starchy sort of rice, ideal for risotto and similar applicatios.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #3 of 8

Make paella with the Bomba.

post #4 of 8

Carnaroli is great for Italian style risottos.

post #5 of 8

Bomba is perfect for paella! You're lucky to have found it, I can't find it anywhere around here. Well wholefood sometimes has "Paella rice", but that's very expensive and I'm not sure what it is exactly (although it tastes great in paella). 

 

 

post #6 of 8
Thread Starter 

That's great news, I've been wanting to make a good paella. 

 

The carnaroli rice, how does it differ from arborio?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #7 of 8
I was taught to make risotto when I was a teenager, by the Italian mum of a schoolfriend - she stated that the ONLY rice to use for risotto was carnaroli - and I was in such awe of the tastes she produced with her risottos, I never tried any other! However, I've eaten risottos made with arborio in friends' homes. In my opinion, it's not as good. Carnaroli gives such a wonderful, creamy texture to a risotto.
post #8 of 8
Quote:
Originally Posted by Koukouvagia View Post

That's great news, I've been wanting to make a good paella. 

 

The carnaroli rice, how does it differ from arborio?

 

Carnaroli absorbs more liquid and doesn't stick, making it creamier. It's also easier to keep "al dente" even when fully cooked. Arborio is good too but it's easier to end up with something sticky. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking