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The Correct Rice

The correct rice to use

Each variety has its own characteristics

There are more than 100.000 varieties of rice in the world.
Italy is the largest producer of rice in Europe, where there are about 126 varieties, which differ according to their shape:

ROUND KERNELS
MEDIUM KERNELS
LONG KERNELS – A TYPE
LONG KERNELS – B TYPE

Within these families the single varieties are divided; each variety has its own characteristics and it is not certain that all rounds behave in the same way in cooking and can be used indiscriminately in every process.
Each dish has its ideal grain and cooking can be different, depending on the type of recipe.

Mundiriso - the correct rice - variety

Which is the correct rice variety to use?

Mundi Riso can help you in your choice. To give a summary idea, we can divide the rice varieties into 10 rice families, but we recommend to consult an expert in order to understand if your choice is the correct one.
Mundiriso - Arborio rice

ARBORIO

Mundiriso - Sant'Andrea rice

SANT'ANDREA

Mundiriso - Carnaroli rice

CARNAROLI

Qual è il riso giusto da usare?

Mundi Riso ti può aiutare nella scelta. Per dare un’idea anche solo sommaria, dividiamo le varietà di riso in 10 famiglie di Riso, ma raccomando i lettori di richiedere sempre la consulenza di un esperto per capire se la scelta che effettuiamo è quella corretta.

The correct rice

Discover the best rice for your need

Mundiriso - the correct rice - risotto

Risotto

In order to obtain great risottos, the rice must be characterized by an excellent cooking resistance and must absorb well the seasonings: ideal are the varieties of Carnaroli, Roma, S. Andrea, Vialone nano and Arborio.
Mundiriso - the correct rice - sicilian arancini

Sicilian Arancini

The optimal rice kernel for the Arancini must release a fair amount of starch, in order to bind between each other. Originario rice, Ribe are ideal but Roma and Arborio also give good results.
Mundiriso - the correct rice - soups

Soups

The best rice for preparing soups must be able to absorb water rapidly and release a certain quantity of starch. The ideal varieties are: Originario, Ribe and S. Andrea.
Mundiriso - the correct rice - salads

Salads

The best rice for salads is the one that is able to maintain a good cooking resistance, leaving the kernels well separated. We recommend to use parboiled rice, but also Long B varieties, Venere and Basmati rice work well.
Mundiriso - the correct rice - paella

Paella

The rice used in Spain for preparing the Valencian Paella is the Bomba variety, which here in our region is very difficult to find. However, the Carnaroli, Arborio and Vialone nano varieties are suitable as well, as the cooking resistance and the absorbing of the seasoning is good.
Mundiriso - the correct rice - sushi

Sushi

For a good sushi we need a small and round kernel with some sweet notes, has a good cooking resistance and guarantees above all a perfect cohesion of the kernels, which must not be too dry or too sticky. One of the most famous and most suitable for sushi, is the Japanese Koshihikari variety, however this doesn’t compare with the quality of the 100 % Italian New Kenji rice from Mundi Riso.
Mundiriso - the correct rice - desserts

Desserts

For preparing desserts with a rice base, porridge or rice pudding the perfect rice variety is the Originario rice.

And much more...

Aiutiamo
l'ambiente

We help the environment

Sustainable and Organic Rice

In view of the from Farm to Fork policy, we help the environment using sustainable and organic rice, variants where we can find all the rice varieties mentioned above and many more.

Mundiriso - Arborio rice
Arborio
Arborio rice is an Italian rice variety much loved by Italians and beyond. Born in 1945 from the experimentation of Domenico Marchetti, Italian rice grower, agronomist and farmer, who crossed the Vialone and Lady Wright, this rice is characterized by a very fat, large and pearly grain which, when cooked in water, can grow up to five times its volume. This allows a good cooking resistance and an excellent creaming and it is for these reasons that it is counted among the best risotto rice varieties. Ideal also for many other rice-based dishes including timbales, salads, Sicilian Arancini, Appetizers, side dishes and unique dishes. However, it is not recommended to use it for desserts. As for the nutritional principles, Arborio, like rice in general, contains little water and about 7% of good quality proteins. Being low in fats and gluten free, this makes it a virtually allergen-free cereal and also suitable for the diet of coeliacs. Rice sugars are small and therefore easily digestible; it is also rich in many mineral salts and is an essential source of B vitamins.
Origin

Italy

Kernel

Big and pearled

Cooking times

17 mins for the risotto
16 mins for boiled rice

Registration in the National Register:1967
Responsible for conversation in purity:​Ente Nazionale Risi (ENR)
Karyoxide

Length: 6.9
Length / width ratio: 2.1
Pericarp colour: white
EU classification: long A

Merchandise characteristics

Pearling: pearly
Aroma: not aromatic
Endosperm: non-glutinous type
Amylose: low (1.73% ss)
Consistency: 0.69 kg / cm2
Stickiness: 3.03 g x cm

Mundiriso - Baldo rice
Baldo
The Baldo variety was born after years or research from the genius of Doctor Antonio Tinarelli. It is a long A rice kernel, semi-tapered kernel and crystalline. Although this is a historical variety of Italian rice growing, it was not one of the best-known varieties until recently. It looks a lot like Roma in shape, size and low amylose content, but it differs in the crystalline kernel. Recently, however it has acquired a lot of fame thanks to the satisfactions it has been able to give to starred and more experienced chefs as well as those who are beginners. Thanks to the starch it releases during cooking, it has a particular ability to absorb condiments. Due to this it is strongly recommended for the risotto preparations which will be then easily creamy, well whipped and well blended. Also ideal for soups and Arancini, while it isn’t recommended as a base for desserts.
Origin

Italy

Kernel
Long and crystal clear
Cooking times

17 mins for the risotto
15 mins for boiled rice

Registration in the national register:1977
Responsible for conservation in purity:​Ente Nazionale Risi (ENR)
Karyoxide

Length: 6.9
Length / width ratio: 2.3
Pericarp colour: white
EU classification: long A

Merchandise characteristics

Pearling: crystalline
Aroma: not aromatic
Endosperm: non-glutinous type
Amylose: low (16.76% ss)
Consistency: 0.67 kg / cm2
Stickiness: 3.56 g x cm

Mundiriso - Sant'Andrea rice
Sant'Andrea

The S. Andrea variety is a long A rice, characterized by a long kernel, semi-tapered and pearly grain. Until a little less than a decade ago it was cultivated for the 85% only in Baraggia, then it has become one of the main historical Italian varieties. It is a special rice, for its kernels with a compact structure (neither large nor small) rich in starch.
It is suitable for soup preparation and desserts but also for risottos: in fact, it is the most used rice for the “Panissa” preparation, a traditional dish from Vercelli. Excellent also boiled and eaten as a side dish.
Its name derives from the historic Abbey of Sant’Andrea in Vercelli.

Origin

Italy

Kernel
Medium pearly
Cooking Times

16 mins for the risotto
14 mins for the boiled rice

Registration in the national register:1974
Responsible for conservation in purity:​Ente Nazionale Risi (ENR)
Karyoxide

Length: 6.4
Length / width ratio: 2.1
Pericarp colour: white
EU classification: long A

Merchandise characteristics

Pearling: pearly
Aroma: not aromatic
Endosperm: non-glutinous type
Amylose: low (18.30% ss)
Consistency: 0.60 kg / cm2
Stickiness: 3 g x cm

Mundiriso - Roma rice
Roma

The Roma variety is a long A rice, created in 1931. A historical variety of the Italian rice cultivation, often equated to Baldo, given its similar characteristics, but from which it differs for the pearly kernel. It is a subspecies of the japonica variant cultivated in many of the major Italian rice lands, from Lombardy to Piedmont, from Po delta to Sardinia. This rice is much appreciated for its capacity to absorb seasoning in an optimal way and in a lower cooking time compared to the other varieties from the same category. For these reasons the Roma rice is considered one of the most versatile and practical rice in the kitchen. Its energy value is about 349 kcal (it contains proteins, and obviously, carbohydrates). The kernel shows itself white, rounded around 3.1 mm wide and 7 mm long. The high percentage of starch contained in the grains and released during cooking preparation, allows to obtain soft and well-creamed risottos. Suitable also for rice with sauce, flans and the famous Sicilian Arancini.

Origin

Italy

Kernel
Big and pearly
Cooking times

17 mins for the risotto
16 mins for the boiled rice

Registration in the national register: 1967
Responsible for conservation in purity:​Experimental Institute for Cereal Growing
Karyoxide

Length: 6.6
Length / width ratio: 2.2
Pericarp colour: white
EU classification: long A

Merchandise characteristics

Pearling: pearly
Aroma: not aromatic
Endosperm: non-glutinous type
Amylose: low (17.70% ss)
Consistency: 0.61 kg / cm2
Stickiness: 3.20 g x cm

Mundiriso - Carnaroli rice
Carnaroli

Born in 1945 from the cross between two rice types (Lencino and Vialone), it’s popularity slowly grew until the late eighties by when it was well recognised as an excellent product. It is a long A rice with a very long kernel, semi-tapered and pearly. A historical variety of the Italian rice cultivation, it is considered since long time the “prince” of the rice, the most used for the risottos: its big size and a high percentage of amylose assures a low stickiness and an excellent cooking resistance. Carnaroli rice, cooks well and absorbs liquids in a good way and is best and most widely used for risottos; that said it can also be used with the same degree of yield for various other applications given its ability to not be overcook and disintegrate, holding aromas and absorb seasonings well.
Not recommended in desserts as the final result wouldn’t be mellow enough.

Origin

Italy

Kernel

Long and pearly

Cooking times

18 mins for the risotto
16 mins for the boiled rice

Registration in the national register: 1983
Responsible for conservation in purity:​Ente Nazionale Risi (ENR)
Karyoxide

Length: 6.8
Length / width ratio: 2.2
Pericarp colour: white
EU classification: long A

Merchandise characteristics:

Pearling: pearly
Aroma: not aromatic
Endosperm: non-glutinous type
Amylose: low (22.10% ss)
Consistency: 0.91 kg / cm2
Stickiness: 1 g x cm

Mundiriso - Ribe/Loto rice
Ribe

This variety (once called Euribe), cultivated mainly in the Po Valley (meaning between Piedmont, Lombardy and Veneto), it is a long A rice characterized by fine and round kernels.
The Ribe variety can be raw, husked or whole and is particularly suitable for parboiling and is most commonly sold in this form. This type of treatment, used as early as 2000 BC, helps to preserve both rice and its nutritional properties, including vitamins and mineral salts that make it even more digestible. After cooking, the kernels remain well separated and, in the kitchen, it is very versatile and is well suited to different preparations; moreover, it never overcooks.
Also suitable for realizing fresh salads or side dishes, this variety is best used with fillings, timbales, Roman Supplì and Sicilian Arancini.

Origin

Italy

Kernel
Long and crystal clear
Cooking Times

17 min for the risotto
15 min for the boiled rice

Registration in the national register: 1967
Responsible for conservation in purity:​Experimental Institute for Cereal Growing
Karyoxide

Length: 6.7
Length / width ratio: 2.3
Pericarp colour: white
EU classification: long A

Merchandise characteristics

Pearling: crystalline
Aroma: not aromatic
Endosperm: non-glutinous type
Amylose: low

Mundiriso - Basmati rice
Basmati

This rice is grown in India, Pakistan and on the Himalayan plateau, which is now also imported to Italy. Basmati is a variety of rice with a white, tapered translucent kernel. One of the main characteristics of this cereal is its perfume, which resembles sandal wood and its delicate taste. The term in itself “Basmati” in fact means “Queen of perfume”. Basmati rice is probably the most known and used of the exotic rice category. The long kernels remain firm, separated and not sticky after cooking, so the ideal use is as a side dish, boiled or even steamed.
Being rich in starch, Basmati has to be rinsed well before cooking. The aim is to obtain the correct kernel fragrance, as well as to leave them well divided and compact. The rice washing operation will be repeated until the water in which it is being rinsed appears clear and without residues. It will take 3 or 4 washes.
Another step to do before boiling Basmati rice is soaking it. Since the kernels are quite fragile, leave them in water for about half an hour so that they can strengthen and not break during cooking. Important during the cooking of the Basmati is the correct water quantity. The ratio of rice to liquid is 2 in this case.

Origin

India, Pakistan, Himalaya

Kernel
Long and translucent
Cooking Times

15 minutes

Mundiriso - Thai rice
Thai

This rice is characterized by long and crystalline kernels and defined also Indica long of B type.

Its main characteristic is a low presence of starch during cooking and consequently it absorbs little seasonings.

This allows the kernels to remain separate even after long cooking, making this rice particularly suitable for salads or “pilaf” recipes. In general, it has a neutral taste, but you can find also aromatic versions on the market.

The shape of its kernel combined with its low stickiness makes it an ideal ingredient for rice salads and side dishes. It is not recommended for risottos, seeing that it doesn’t blend well, or for a dessert.

Origin

Italy

Kernel
Long and crystal clear
Cooking Times
12-13 minutes for boiled rice
(as traditionally a well shelled final product is desired).
Mundiriso - Tondo rice
Round Originario

The Originario rice is a round rice which has a short, round and crystalline kernel. Thanks to its low amylose content and its kernel shape, it’s best suited to be used in oriental and fusion kitchens where it finds its major value. However, it is also suitable for dessert preparations, soups and timbales.

Origin

Italy

Kernel

Round

Cooking Times

15 minutes

Karyoxide

Length: 4.9
Length / width ratio: 1.7
Pericarp colour: white
EU classification: round

Merchandise characteristics

Pearling: crystalline
Aroma: not aromatic
Endosperm: non-glutinous type
Amylose: low

Mundiriso - Sushi rice
New Kenji Premium Sushi Rice - Selenio
The New Kenji Premium rice is the excellence of sushi rice. The Selenio rice used for husking of this rice which belongs to the Originario group, is certificated in its DNA in order to guarantee the purity and uniqueness. It is the variety of rice which, due to its amylose, protein, fiber and sweetness content, is preferred by Japanese cuisine restaurateurs.
Origin

Italy

Kernel

Round

Cooking Times

15 minutes

Registration in the national register: 1987

Responsible for conservation in purity: Ente Nazionale Risi (ENR)

Karyoxide

Length: 4.9
Length / width ratio: 1.7
Pericarp colour: white
EU classification: round

Merchandise characteristics

Pearling: crystalline
Aroma: not aromatic
Endosperm: non-glutinous type
Amylose: low