Carnaroli is a plump, short grained Italian white rice. It is also known as the "Caviar of rice". Carnaroli, arborio, and Vialone Nano are rices suitable for risotto recipes. This long oval grain contains the highest concentration of starch resulting in superior texture when making a velvety risotto. Because of its thickness, the rice keeps al dente even after cooking, making it the preferred choice for top chefs. Carnaroli Rice is more forgiving than other varieties of Italian rice. Its high starch content allows it to plump up to three times its size when cooked, absorbing large amounts of liquid (and flavour!)while still holding its shape. Carnaroli rice works particularly well with seafood, parmigiano reggiano cheese and truffle oil. A versatile ingredient, Carnaroli rice also works perfectly for paella, sushi and rice salads, and is a delight for pastry chefs to use in desserts like traditional Italian torta di riso (rice cake), or a more modern vanilla rice pudding with mixed berries.