/ Typical products / Pasta and rice / Rice / Typical products / Pasta and rice / RiceRice is currently one of the most common and consumed foods in Italian homes. In fact, many regional recipes from our beautiful country make it the undisputed protagonist on our tables and this is perhaps also why this product is now so familiar to us
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Il riso: uno degli alimenti più presenti e consumati nelle case italiane. Le nostre varietà di riso sono le più ricercate: dai un'occhiata!
Rice is accompanied by a very long history that originates from far away, from the distant East, a mysterious and fascinating land that for millennia was a center of birth and diffusion of countless fundamental discoveries for the development of humanity and a key hub, in more or less recent times, of flourishing trade exchanges.
It is in the East that the cultivation of rice began more than 8,000 years ago. But what does this food represent for us today? Currently, Italian production of this cereal represents 50% of the entire European production, about 0.38% of the world's total production. The varieties grown in Italy are numerous, and each has been linked for time immemorial to a history that intertwines land and traditions.
Renowned worldwide, risottos are indeed one of the flagship dishes of Italian cuisine. In our online shop, you can find excellent products from large rice mills: in this section, we present only the best qualities known on the web!
The online sale of this product follows the philosophy of Spaghetti & Mandolino, namely to give lovers of Italian cuisine and quality products the opportunity to have at home products that would otherwise be difficult to find. Shipping and packaging follow strict rules that allow the preservation of all the characteristics and organoleptic properties of the product.
This cereal is of Asian origin and was cultivated by the Chinese for food purposes as early as the 6th millennium BC. It then spread to Mesopotamia, Persia, Egypt, and finally Europe. But now let's discover more about this extraordinary product.
Mainly cultivated in the species Oryza sativa, it has three subspecies: Indica, Javanica, and Japonica. The latter is the subspecies most cultivated in Italy, which is further divided into four types: common rice, semi-fine, fine, and superfine rice.
This nomenclature depends on the shape and size of the grain. The grain of the common type is small and round, the semi-fine type is round and medium-length or semi-long. The fine type has long and tapered grains, while the superfine type has long grains.
However, there are several varieties, each suitable for different types of preparations.
Arborio rice is an Italian variety selected in 1946 by Domenico Marchetti. This variety takes its name from the town of Arborio, in the Po Valley, where the variety was selected.
It has large grains, which makes it difficult to achieve even cooking and to cream it. The grain also tends to increase significantly in volume during cooking, as it can absorb liquids up to five times its weight.
Arborio is ideal for the preparation and creaming of risottos, and in general, it is also suitable for dry rice dishes. During cooking, the transition from raw to overcooked occurs particularly quickly: therefore, the advice is to always leave it slightly al dente. It is particularly recommended for creamy land risottos, such as a classic mushroom risotto, but also for creamy soups.
Cooking time: 13-15 minutes.
Carnaroli rice is native to Pavia, Novara, and Vercelli. It differs from the more common Arborio due to its higher starch content, firmer texture, and longer grain. It also holds cooking better because it contains larger amounts of amylose, which is why many chefs prefer it.
It is a variety born in 1945 from a cross between Vialone and Lencino, carried out by the rice grower Angelo De Vecchi from Paullo. The name derives from one of his collaborators, a certain Carnaroli.
Often called the "King of Rices," it is produced from certified seed, which guarantees its traceability and authenticity, a crucial element for distinguishing this variety. This certification is renewed annually through the procedures established by the ENSE (National Elite Seed Authority).
Currently, Carnaroli is grown in the rice fields of Novara and Vercelli, in Piedmont, and Lomellina, in Lombardy. It is also one of the most appreciated varieties for making excellent risottos because it stays al dente while being rich in starch, an element that helps create a good creaminess.
Cooking time: 14-16 minutes.
Vialone Nano, with semi-fine grains, was created by Romeo Placco in 1939 at the Experimental Rice Station in Vercelli through hybridization between Nano and Vialone Nero, a variety discovered at the turn of the 19th and 20th centuries in the rice fields of the Vialone farm in the province of Pavia.
The cultivation then spread particularly in the rice fields of the lower Veronese, giving rise to the famous Vialone Nano Veronese IGP Rice, but also in the neighboring territories of the province of Mantua, up to the left bank of the Mincio River.
Vialone Nano is undoubtedly the variety that best adapts in the kitchen to every type of preparation. The value of this variety is highlighted the most in the preparation of risottos, whether creamy or grainy. This is due to its ability to absorb seasonings and its excellent cooking resistance.
There are countless typical recipes from Verona where it plays the starring role: risotto all'isolana, with radicchio and Asiago, with Amarone, with puntel, or the more typical Mantuan pumpkin risotto.
Cooking time: 16-18 minutes.
It is important to say that any variety of this cereal can be whole grain since being whole grain simply indicates a different degree of processing that the grain undergoes: the rough processing that the grain undergoes gives it a brownish color, as only the outer fibrous layer, the husk, is removed, while the other underlying layers are preserved.
It is precisely these layers that influence its nutritional content, its organoleptic properties, its cooking times, and its uses. Whole Grain Rice provides more lipids, proteins, and fibers as well as more vitamins and minerals than white rice; cooking times are longer as well.
Cooking time: 30-40 minutes.
Basmati Rice, with long grains, is famous for its fragrance and delicate taste. Its name derives from the Sanskrit word "vasmati," which literally means "fragrant." It has been cultivated mainly in India and Pakistan for hundreds of years, and today, in some varieties, also in the United States.
Basmati is, among the various types, the one with the most beneficial properties: it is rich in amylopectin, which lowers blood glucose levels, making it ideal for diabetics. Basmati also has a relatively low glycemic index, which makes it ideal for the diet of diabetics and obese people.
Basmati is mainly used for typical preparations and uses of oriental cuisines, such as Indian, Chinese, Japanese, and Thai.
It is the ideal rice for preparing exotic recipes, especially with vegetables like tomatoes, zucchini, and legumes. It is also perfect for delicate pairings with fish, shellfish, especially shrimp and scampi, perhaps spiced with curry as is common in Indian-style cuisine.
Three quick tips to cook your Basmati perfectly:
Cooking time: 10-12 minutes.
Jasmine is a variety grown in Thailand, where it is called in the local language Kao Hom Mali, which literally means "jasmine-scented rice," and in fact, in English, "jasmine" refers to the jasmine plant. The grain is long, thin, and tapered and has an ivory white color.
This variety is one of those that contain less amylopectin, a component of starch, which allows the grains to remain well separated during cooking.
This particular characteristic makes this type of grain ideal for the preparation of salads or side dishes. It also has a relatively high glycemic index but a low-fat content; however, it has a low presence of proteins, fibers, and minerals.
It is generally used as a substitute for bread or paired with traditional dishes like prawns or chicken curry, but also with spiced and sautéed vegetables, perhaps with soy sauce.
Jasmine Rice, especially during cooking, releases a delicate jasmine aroma because it contains a particular aromatic chemical, 2AP (2-Acetyl-1-Pyrroline), which naturally gives this extraordinary variety of rice a unique aroma and flavor.
Cooking time: 10-12 minutes.
Venere is an entirely Italian variety created in Vercelli in 1997 by crossing an Asian black rice variety with a variety from the Po Valley. The grain is ebony-colored with grayish ears, and it is mainly, though not exclusively, cultivated in the provinces of Vercelli and Novara in Piedmont.
It is one of the most prized varieties, and its distinctive coloration is due to the presence of polyphenolic molecules and anthocyanins, which have significant antioxidant and anti-cancer properties. (find out more about Venere rice recipes)
Its aroma is also characteristic, reminiscent of freshly baked bread, very particular. Being a whole grain cereal, it contains a lot of starch and fiber but few fatty acids and proteins. However, it is rich in B-group vitamins and has a high content of minerals like iron, four times higher than common rice, and selenium.
Venere Rice has longer cooking times and needs about 40-50 minutes in boiling water or 25-30 minutes in a pressure cooker.
A small tip: if you want to prepare a great risotto, Venere Rice should not be toasted first, but simply sautéed in the pan at the end of cooking for no more than ten minutes, along with its seasoning.
Its grain is round, making it very versatile in the kitchen, where it pairs perfectly with fish, especially shellfish, white meats, and vegetables, but also with strong-flavored cheeses. Finally, it is often used to enrich salads and soups.
Cooking time: 40-50 minutes.
Red Whole Grain Ermes Rice is defined as whole grain because it includes a larger portion of fiber and lipids, given by the first outer layer that wraps the grain, the husk, and gives it a darker color.
It is a variety that arises from the natural crossing of Venere and a long-grain variety of Indica rice, which presents a characteristic red color. It is less refined, rougher, but this does not mean it is of lower quality.
Red Ermes stands out for its high concentration of fiber, minerals, and antioxidants, elements that make it the ideal food for those who want to feel light and energetic.
Red Whole Grain Ermes is gluten-free and rich in plant proteins, which is why it is particularly appreciated in vegan and vegetarian cuisine, precisely due to its nutritional characteristics that make it a complete food.
A colorful and versatile product that pairs perfectly with vegetables and light seasonings, which complement its delicate aroma. It is also perfect for enriching soups and cereal-based broths, warm pies, salads, and even desserts.
Cooking time: 38-40 minutes.
Parboiled Rice is not a particular variety, but rather a particular treatment of the grains that allows them to endure long cooking times. This type is characterized by the fact that it undergoes a heat treatment even before the hulling process, which removes the grain from its "shell" and occurs immediately after threshing; the seeds are subjected to a partial steaming while still wrapped in their fibrous coating.
This type cooks relatively quickly and holds well during cooking, which is why it is preferred to white rice for salads, timbales, and all dishes that are prepared in advance and reheated at the time of serving.
Cooking time: 11-13 minutes.
Wild Zizania Rice, sacred food to the Native Americans, is a cereal that grows spontaneously in marshes, swamps, and along the banks of slow-moving streams in Canada and North America. It has very long, slender, and thin grains that are dark brown, almost black.
The flavor is intense and wild, with aromatic notes reminiscent of hazelnut or even chestnut. Wild Zizania is very rich in fiber and trace elements such as zinc, potassium, phosphorus, and magnesium, as well as B vitamins.
Its lipid content is low, making it easily digestible. Due to its nutritional characteristics, this is a cereal particularly suitable for boosting the immune system, combating stress, supporting low-fat diets, and improving the nutrition of athletes.
It is also low in carbohydrates and has a high protein content, twice that of common rice. It is a very versatile food in the kitchen as it can be used as a main ingredient in soups, salads, or baked dishes.
Cooking time: 18-20 minutes.
In general, rice is a food with countless properties, such as its high digestibility and its ability to regulate the intestinal flora. It also contains an essential amino acid, lysine, high-quality proteins, and essential fatty acids.
It is rich in potassium and low in sodium, making it a suitable food for people with high blood pressure. It is also gluten-free, so it can be consumed by those suffering from celiac disease.
At Spaghetti & Mandolino, we offer you all these varieties of the best quality directly to your home, giving you the opportunity to create truly special dishes, perfect for any occasion.
What are you waiting for? Hurry up and try all our types of rice and unleash all your creativity in the kitchen.
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