Different types of rice should be cooked in different ways:
Canaroli rice and how to make risotto
Canaroli is a superfine type of rice with large, long grains. When cooked, it is tender and perfect for making risotto and side dishes.
- To make risotto, sauté a chopped onion in a pot with hot olive oil and a little salt.
- Then, add the rice and toast it over high heat, stirring from time to time so that the rice absorbs the oil and becomes almost translucent.
- Add boiling broth to the pot, stirring constantly. Continue adding broth, a little at a time, as it is absorbed by the rice.
- Season with salt and pepper and, once the rice is done cooking, stir in butter and grated Parmigiano Reggiano
Vialone nano rice and how to make boiled rice
Vialone nano is a semi-fine rice with round grains of medium length that cook quickly without getting too soft. It is perfect for making appetizers, rice with butter and rice casseroles.
- Before boiling the rice, be sure to rinse it in water to remove the extra starch.
- To do this, place the rice in a bowl and continue changing the water until it remains completely clear.
- Then, drain the rice and cook it in a pot full of boiling salted water.
- Once the rice is done cooking, drain it and spread it out in a greased dish so that it will cool quickly and avoid being over-cooked.
Basmati rice and how to cook rice pilaf
Basmati is a thin, aromatic rice grown at the base of the Himalayas and used in many traditional Indian dishes.
- To cook rice pilaf, heat a little olive oil in a saucepan.
- Add chopped onion and a little salt, then add the rice and turn up the heat.
- Transfer the rice into a oven-safe pan and cover with broth.
- Add salt, pepper and herbs, then cover and bake in a 350°F oven for 20 minutes or until the broth is completely absorbed.
- When done baking, remove the pan from the oven and place the rice in a bowl drizzled with a little olive oil.