Arborio is a white, small grain rice grown in the Piedmont and Lombardy regions of northern Italy. Arborio has a pearly, round, plump grain, which is the basis for risotto. Like Carnaroli, it is a rice ideal for risotto, characterized by high absorption and a firm but "sticky" texture. These characteristics are ideal for making a moist, slightly sticky risotto, in which the grains retain their specific identity.
Naturally aromatic rice from India. The Basmati rice variety is also known as the "Queen of Fragrances". It has been growing for thousands of years in the foothills of the Himalayas where it gets its characteristic aroma. Agrino carefully selects the best Basmati varieties from the famous Punjab valley, which is crossed by 5 tributaries of the Indus.
Long-grained aromatic Thai rice with a white colour. Measure the rice, rinse it and add two cups of water for every cup of rice. Wait until the water is absorbed. It can be used in classic recipes such as stuffing and as an aromatic garnish for grilled meats.
Greek yellow long grain rice that always remains pimply. Grown in the deltas of the Aliakmonas and Axios rivers. It is parboiled and gets its yellowish colour from the outer husk during processing. Parboiled is the method of hydrothermal processing in which the rice grain is immersed in hot water and steam, so that all the nutrients are diffused inside the grain, while at the same time the rice becomes even tastier and spicier.
Inter-grain rice from a group of farmers in Serres. One of the most popular varieties in Greece. Carolina spills nicely without breaking the grain, making it ideal for risotto and gammopilafo.
Naturally aromatic rice from India. The Basmati rice variety is also known as the "Queen of Fragrances". It has been growing for thousands of years in the foothills of the Himalayas where it gets its characteristic aroma. Agrino carefully selects the best Basmati varieties from the famous Punjab valley, which is crossed by 5 tributaries of the Indus.
Greek yellow long grain rice that always remains pimply. Grown in the deltas of the Aliakmonas and Axios rivers. It is parboiled and gets its yellowish colour from the outer husk during processing. Parboiled is the method of hydrothermal processing in which the rice grain is immersed in hot water and steam, so that all the nutrients are diffused inside the grain, while at the same time the rice becomes even tastier and spicier.
Inter-grain rice from a group of farmers in Serres. One of the most popular varieties in Greece. Carolina spills nicely without breaking the grain, making it ideal for risotto and gammopilafo.
