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Baldo rice, cooking pilaf
Vitreous grain, less starch
DESCRIPTION: Baldo rice is a little less known than our other cultivated rice, but it should be widely discovered for its excellent properties in the kitchen. Among our rice, after the Carnaroli, is what we recommend more for a homemade risotto with good cooking resistance and more with less starch than the other (you can find the grain crystalline-looking), is a excellent rice also eaten cold or in insalato, or even better pilaf or baked.
once cooked, the grains are always beautiful shelled, separated and this feature preserves although "goes beyond" cooking. Releasing little starch in fact, it is true that does less cream but do not "stick."
RECOMMENDED FOR: Salads of rice, risotto al dente, cooking pilaf or steamed.
Baldo rice label
| Name: | Baldo |
|---|---|
| Origin: | Italy-Piedmont-Biella |
| It contains gluten? | NO |
| It si brown? | NO |
| Recommended for: | Salads of rice, cooking pilaf or steamed |
| Cooking time: | 16 min boiling |
History of Baldo rice
Where does the name "Baldo"?
The Baldo cultivar was born from the "hand" of a great researcher in the field of rice, Dr. Tinarelli Antonio, manager Enterisi 1952 to 1979 and head of the genetics and agronomic research on rice, which in those years just created and selected many of the varieties rice which are still widely grown in Italy.
We speak precisely of Baldo rice, born from the Arborio and Stirpe in 1936 and introduced into rice production in 1977, still much cultivated in Italy.
You have to dr. Also Tinarelli "fatherhood" of S.Andrea, Roma, Ribe and Europe.
Posted by riso guerrini on Domenica 13 aprile 2014