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Its long, rounded grains characterize Carnaroli rice, often described as “the king of Italian rice”. The starch it contains is the richest in amylose, a substance that helps to make the grain firm to the core and gives it excellent cooking properties. The grains therefore maintain an excellent absorption capacity, and the loss of nutritional value during cooking is kept to a minimum. The starch also gives this rice its creamy side, which is so delicious in risotto.