Rice varieties, their characteristics and uses

Rice is classified into species and subspecies. The main species are Oryza Sativa and Oryza Glaberrima (Africa), as well as about twenty other wild species. The cultivated subspecies are Japonica (15% of global cultivation), suitable for the temperate climate, and Indica (85% of cultivation), which needs a tropical climate. Almost 90% of rice is grown in Asia, followed by Africa, South America, North-Central America, Europe, and Oceania.

In Europe, almost half of the rice is grown in Italy (46%), followed by Spain (25%), Eastern Europe (12%), Portugal (7%), Greece (6%) and France (4%). But the most interesting fact is that Italy has the most diversity of cultivated varieties in the world, 186. But where is rice grown in Italy?

Source: AquaVerdeRiso

Only two Italian regions do not currently produce rice: Umbria and Valle D’Aosta. Piedmont dominates the scene with 54%, followed by Lombardy with 39%, Emilia-Romagna with 2.4%, Sardinia with 1.8%, and Veneto with 1.4%. The remaining 0.4% is divided among the remaining regions.

The European classification in force today divides rice into four macro-categories:

• Round 
• Medium 
• Long A, based on the shape of the grain, is further divided into Long A for parboiled and Long A for consumption
• Long B 

Sourse: AcquaVerdeRiso

Furthermore, rice is divided into pearly if the central part is opaque (called pearl or shinpaku in Japanese) and crystalline if the grain is uniformly transparent. Basically, pearly rice is richer in amylose and maintains a good consistency when cooked. At the same time, crystalline contains more amylopectin (both starches), overcooks sooner, and is stickier once cooked.

Round (Tondo) is crystalline rice suitable for sushi or poke. Examples of this rice are Selenio, Yume, Mirai, and Fortunato.

Medium (Medio) is used in soups and paellas. The best-known is Vialone Nano, which is only one Medium rice variety used for risottos. Others known are Bomba, Gleva, Spagna, Maratelli, Rosa Marchetti.

Long B (Lungo B) rice is always aromatic and used in side dishes and salads. Basmati (India, Pakistan) and Jasmine (Thailand) are the best-known varieties. There is also an aromatic Italian Lungo A rice: Apollo. Other varieties are Jarim, Ganges, Giglio, Emma, Elettra, etc.

Long A (Lungo A) type. These are traditional rice varieties are typical for risottos; they can be crystalline or pearly and are:

• Carnaroli
• Arborio
• Roma/Baldo
• S. Andrea
• Ribe

Another traditional rice is Vialone Nano, which is within the Medium category.

Italian law divides rice into six main varieties. Other varieties are marketed under the principal rice variety within the same grid. For example, Carnaval, Zar, Sibilla, etc., are labelled as Carnaroli.

The term Classico can be added for these main varieties if only this main variety is used.

Among the historic Italian rice to be named are Gigante Vercelli, Razza 77 (both Long A pearly), Maratelli (Medium pearly), and Rosa Marchetti (medium crystalline). While Gloria, Reperso, and GranCavour stand out among the innovative ones, all Long A pearly. GranCavour has the biggest grain and is the only aromatic rice used for risotto .

Furthermore, we have:

Parboiled rice is pre-cooked through steam in an autoclave. It is yellow in colour, does not overcook, does not release starch, and has a rubbery consistency. So, it is used in salads but avoided in risotto.

Based on the processing, we diversify brown (whole grain) and white rice (the external part of the pericarp is eliminated).

Black and Red rice are whole grain.

Black rice (Riso Nero). Among the blacks, the most common are Artemide (the only Long B), Venere, Nerone, Nero Beppino, Violet Nori, Eclisse, Penelope, Ebano and others.

Red Rice. Among the Red ones, we know Ribinum, Gilda, Orange Nori, Ris Rus, and others. They can be aromatic or non-aromatic. If we talk about fermented red rice, we are talking about a product processed and sold in powder form for therapeutic purposes, and it is not wholemeal red rice. It is common white rice turns red following fermentation through the action of the Monascus Purpureus yeast. It is known for its ability to lower cholesterol.

While Pink rice it is simply polished black one.

The are one Italian PDO (DOP) and two PGIs (IGP):

• Riso di Baraggia Biellese e Vercellese DOP (includes 7 cultivars: Carnaroli, Arborio, Baldo, S. Andrea, Gladio, Loto, Balilla)
• Nano Vialone Veronese IGP (Vialone Nano)
• Delta del Po IGP (9 cultivars: Carnaroli, Karnak, Caravaggio, Keope; Arborio, Volano, Telemaco; Baldo, Cammeo)

An overview of single varieties

Vialone Nano

Medium type. It was born in 1937 and is the first Italian crossing of Nano x Vialone. Mostly found in Verona and Mantova provinces. The thick and consistent pearly grain with a high percentage of amylose and low amilopectine contents give an excellent cooking resistance, so it is highly recommended in catering. It is particularly suitable for risottos and salads. “Risotto all Amarone“, “Risotto all’Isolana”, “Risotto alla Zucca”, “Risotto alla Pilota”, “Risi e Bisi” are all the traditional recipes that involve the use of Vialone Nano. Cooking time is slightly longer than other varieties.

Carnaroli 

It was born in 1945 from the cross between Vialone x Lencino, following the numerous attempts of Professor Emiliano Carnaroli. It is produced in the paddy fields of Lomellina, Lombardy, the Po Delta, and also in Piedmont. One of the most appreciated varieties, differs from the more common Arborio rice due to its firmer consistency. Large grain with a high percentage of amylose ensures excellent cooking resistance and is, therefore, ideal for risottos, as well as salads. Cooking 16-18 minutes.

Arborio 

It was born in 1946 from the cross of Vialone x Lady Wright. In terms of fame, it is the variety that rivals Carnaroli: particularly abroad, it is associated with the idea of risotto. It takes its name from the Vercelli municipality of Arborio, Po Valley. It has a large grain with a good percentage of amylose, medium stickiness and good cooking resistance. It is very well suited for risottos, soups, salads and timbales. Cooking time: 15-16 minutes.

Roma and Baldo

Baldo was born in 1964 and comes from the crossing of Arborio x Stirpe 136. It is mainly cultivated in the Vercelli, Novarese, and Pavese areas and is usually used for risottos, salads, and timbales.

Roma was born in 1962 from the crossing of Balilla x Razza 77. 

Similarities between the two: Both have low amylose content, making them ideal for creamy risottos. Cooking time: 15-16 minutes.

Differences: Roma is pearly, while Baldo is crystalline.

S. Andrea

Born in 1968, it is a risotto rice typical of the Baraggia area, as it is particularly resistant to the cool climate. It has the smallest and most consistent grain and naturally release starch during creaming (mantecatura). Cooking time is 14 minutes.

Ribe

It has an oval grain and is the smallest of the risotto rice varieties. It adapts to cultivation in areas with a temperate climate, such as the Po Valley or between Piedmont, Lombardy, and Veneto. Ideal for “arancini”, “crochette”, “supplì”, timbales etc. It is widely used for parbolization.

Most common aromatic varieties

Basmati

It is an aromatic variety of the group Long B, famous for its fragrance and delicate taste. Cultivated predominantly in the region of Punjab, West of the Himalayas, between India and Pakistan, Basmati is one of the most appreciated rice in the world for its floral aroma released in cooking. Ideal as a side dish.

Jasmine 

This is also an aromatic variety of the Lungo B group, in Thai Khao Hom Mali, a term which means “jasmine-flavoured rice”. Like Basmati, it is crystalline but has a low amylose content, so it needs less cooking time. It also differs from Basmati in its aroma. Basmati rice has a rather earthy, nutty flavour, while Jasmine rice has a more floral notes.

Another difference is the cultivation area. Jasmine rice grows mainly in Thailand, as well as in Cambodia, Laos, and Vietnam.

It is low in fat, is a good source of energy and can help meet your daily iron needs. It lends itself to numerous recipes, especially those of Thai cuisine.

Apollo

Apollo is an Italian aromatic white rice with an elongated grain, therefore Long B group. Apollo has a high amylose content and a natural scent of white flowers. It is a natural crossing between aromatic Asian and Italian rice and represents the Italian alternative to exotic rice such as Basmati and Jasmine. It has short cooking times and is ideal for side dishes and salads.

Black rice

It is a naturally pigmented brown (whole grain) rice with long cooking times, around 30-40 minutes. Italian black rice varieties include Venere, Nerone, Artemide, Violet, Nero Beppino, Gioiello, and Otello.

N.B. Please note that Zizania Wild Rice is not rice at all; it is an aquatic plant (while rice is an earthy plant) and comes from Canada and the United States. There are two species: one is Zizania Aquatica, which grows spontaneously and is obtained from the seed of an aquatic plant, and the other is Zizania Palustris, which is cultivated. They have a neutral flavour and very narrow and long grains.

Venere black rice

It was born in Vercelli in 1997 through a cross between a Chinese black rice variety and an Italian white variety from the Po Valley. Cultivation is authorized only for about ten farms, as Venere is a registered brand. It is rice with a natural black grain and an intense aroma of hazelnuts and spices. It is suitable for all preparations with vegetables, fish, seafood, shellfish, salads, and as a side dish.

Red rice

Among the red rice varieties, the best known are Thai Red, which comes from Thailand, and the French Riz Rouge de Camargue (Long A, non-aromatic).

Ermes red Rice

Ermes is the first Italian aromatic red rice, born and cultivated in the historic rice-growing lands of Piedmont and the Tirso Valley in Sardinia. It has a naturally coloured red grain, an intense wheat aroma, and light spicy and green tea notes. It is excellent with vegetables, in salads, as a side dish, and in fillings.

Risrus red rice

Risrus is the other Italian red, grown in Piedmont. It has Lungo A type grain and is not aromatic but neutral in aromas and flavours.

Sushi rice

Sushi rice is a round and crystalline rice. Among the best-known are Selenium, Yume, Japanese grown in Italy, Cerere, and Mirai.

Selenio

Selenio is cultivated mainly in the provinces of Pavia, Novara and Vercelli. It is a rice with small, round grains, suitable for all types of sushi. It is also suitable for desserts, soups, and timbales, but, above all, in oriental and fusion cuisine, it finds its greatest expression.

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Originally from Latvia and based in Italy for more than 30 years, for about twenty, I worked as a food and wine consultant. For four years, I directed the Tola Rasa fine dining restaurant in Padua. I am a professional sommelier of the two most important Italian associations, AIS/WSA and FISAR, WSET Diploma L4 student, Valpolicella Wine Specialist, Wine Judge, Official Cava Educator, Langhe Wines Ambassador and Rice Sommelier.

I am a founder and project manager at Tooscans, e-commerce dedicated mainly to Tuscan products, with offline distribution. I created the Sparkling Life website, which is published in three languages and focuses on Italian food and wine excellence. I also deal with consulting and communication, digital mktg & branding strategy, SEO, Google Ads, social media marketing & Adv and wine education.

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