Arborio rice grains
A macro photo of a broken Arborio rice grain
are firm, creamy, and chewy, due to its higher amylopectin starch content thus it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding. Arborio is a cultivar of the Japonica group of varieties of Oryza sativa
Published Date: August 26, 2023
The 2026–27 rice crop season is entering peak market activity.
PADDY IS ARRIVING | PRICES ARE MOVING | CONTRACTS ARE BEING ESTABLISHED.
Don't make buying, selling or sourcing decisions without knowing what's happening in the market.
RICE NEWS TODAY Subscription gives you the prices, trade data, market activity and intelligence you need — backed by our market connections and continuous monitoring.
GET THE DATA | KNOW THE MARKET | SUBSCRIBE NOW.
👉 Contact us: marketing@ricenewstoday.com
This will close in 0 seconds
Downloads
Login
Register
READ
