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Varieties of Rice  Originario At the turn of the century, the name 'Originario' was introduced to distinguish the pure original rices of Japan from the local ones which were characterised by strong hybridisation. All the every-day rices from the Originario group derived, in fact, from the Omahi or the Chinese Originario, though maintaining the characteristics of the Japanese"ancestors", with short and round grain, pearly appearance, and high absorption capacity. Padano The variety of Padano rice is recommended for minestrone and risottos. Ribe It derives from a double cross-breeding with the now defunct Rb, the first long grain rice cultivated in Italy. Ribe has a crystalline and compact structure with characteristics transmitted through Rb from its father Lady Wright. This variety is particularly suitable for parboiling, thanks to the crystalline structure of its starch. Ribe is used almost exclusively in parboiling, a treatment which gives the product higher nutritional value and makes it better for cooking. Roma and St.Andrea Long and large grain rices with an excellent capacity for absorption and a high amilose content which contributes to making the grains more consistent. They were born from a cross-breeding of long crystalline American rices with semi-round Italian-Japanese rices. Arborio Gets its name from the Vercellese town where it had its origin in 1946, deriving from Vialone. Amongst the Italian rices it is the one with the biggest grains. Baldo Amongst the most direct forefathers of Baldo rice the one mentioned the most is 'Lady Wright', cross-bred with the ancient line of the national rice. Baldo is, amongst the superfino group, the one with the most crystalline and compact structure and a high consistency. Vialone Nano Vialone is a variety appreciated mainly in the zone around Mantovana and Verona. It is distinguished clearly from the other rices for the particularly large grain and, although having a round form, is considered, because of its length, as a medium and not a short grain rice. Carnaroli The starch of the Carnaroli rice is the one most rich in amilose, a substance which contributes to making the grain more consistent. Also for this reason it possesses particular gastronomic qualities with an excellent balance between good absorption capacity and relatively low loss of starch during cooking. In Italy all of these varieties are regulated under a law which classifies them, and also establishes their qualitative characteristics. This normative is one of the most severe concerning the informing of the consumer, but, having been passed in 1958, it is, in many aspects, out-dated and contradictory. Raw rice and processed rice are classified in four groups, 'comune' or 'originario' and 'fino' or 'superfino'. In each one of these groups is a further classification according to the terms used in botany: Padano and Vialone Nano in the semifino group, Ribe and Sant'Andrea in the fino group, and Arborio, Baldo, Roma and Carnaroli in the superfino group. Why is rice healthy?  Rice is a wholesome and nutritious cereal grain and it has qualities, which make it more than suitable for special dietary needs. It contains only 103 calories per half-cup serving of white rice and 108 calories per half-cup serving of brown rice. It's cholesterol-free. It's fat-free. It's sodium-free. It's a complex carbohydrate. It's gluten-free and non-allergenic. It's easy to digest. Rice, a complex carbohydrate food, provides more vitamins, minerals, and fibres than simple carbohydrate foods. One-half cup cooked brown rice provides 1.8 grams of dietary fibres. The protein in rice is well balanced because all eight amino acids are present and in proper proportion. |
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