DescriptionRisotto rice*
Risotto rice is best known from the Italian kitchen. The rice is especially being used for the eponymous dish. Risotto rice has a round grain that can absorb moisture without the risk of overcooking it. Of course, risotto rice is perfectly suited for making risotto. The combination of the starch content in the rice and the quantity of water that it absorbs, determines how creamy or sticky the risotto becomes. Due to the somewhat sticky and creamy texture, risotto rice is also very suitable to make rice pudding and other desserts.
Ingredients
Long grain rice*
EU Agriculture
| Nutritional value for 100 gr | ||
|---|---|---|
| Energy (kj) | 1486 | g |
| Energy (kcal) | 350 | g |
| Total carbohydrates | 78 | g |
| Of which sugars | 0 | g |
| Total fat | 1 | g |
| Of which saturated fat | 0 | g |
| Protein | 7.4 | g |
| Dietary fibre | 2 | g |
| Sodium | 4 | mg |
