Types of Rice

Discussion in 'Food & Cooking' started by koukouvagia, Apr 8, 2011.

  1. koukouvagia

    koukouvagia

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    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?
     
  2. kyheirloomer

    kyheirloomer

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    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.
     
  3. uberathlete

    uberathlete

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    Make paella with the Bomba.
     
  4. ishbel

    ishbel

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    Carnaroli is great for Italian style risottos.
     
  5. french fries

    french fries

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    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). 
     
  6. koukouvagia

    koukouvagia

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

    The carnaroli rice, how does it differ from arborio?
     
  7. ishbel

    ishbel

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    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.
     
  8. french fries

    french fries

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    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.