Arborio rice
[ ar-BOH-ree-oh ]
The high-starch kernels of this Italian-grown grain are shorter and fatter than any other short-grain
RICE. Arborio is traditionally used for
RISOTTO because its increased starch lends this classic dish its requisite creamy texture. See also
RICE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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