Loto is a Long A type rice that falls under the denomination Ribe, with a rather large oval grain. Although not part of the risotto risotto, it still has a good cooking resistance, which makes it suitable for preparations of the Italian culinary tradition such as sartù, timballi, arancini and supplì, then all those recipes that require a double cooking step, in oven or frying. The Loto is also a type of rice suitable for parboiling, that process of precooking that allows to obtain a rice that does not overcook, much in demand especially from catering and canteens.
Balilla is one of the most historic Italian rices: its name evokes the era in which it was selected, in 1924. It has a round pearly grain, small in size and with a low cooking resistance. This characteristic, together with the natural graininess of the grain and its thickening capacity, make it an appreciated rice for the preparation of soups, but also desserts and desserts.
Gladio belongs to the class of long rice B, in jargon called “indica” because they remember the rice coming from Southeast Asia, with a thin and needle-like grain. Consumption of these rice has never been widespread in Italy, although, thanks to the promotion of Basmati rice from India and Pakistan, in recent years consumers began to use this type of rice as a side dish, together with meat , fish and vegetables. The high amylose content, therefore the low stickiness, means that the beans remain well separated from each other, an important quality in the preparation of rice salads.
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