- Joined Apr 3, 2008
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?
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.That's great news, I've been wanting to make a good paella.
The carnaroli rice, how does it differ from arborio?