Sant'Andrea rice, mister arancino.
Much starch for soups and creamy risotto.
DESCRIPTION: The Sant'Andrea rice is undoubtedly a less known than the other rice Carnaroli and Arborio, but because of its excellent price-quality ratio is a rice which is much appreciated. It has features like a medium grain (neither big nor small), with a lot of starch, therefore suitable for creamy risotto (being careful to cooking), but even more is a rice soup, rice balls, rice cakes, in short, for all those recipes in which the rice must "bind" a lot.
If you use it in risotto, turn off the heat when tasting it think that still lacks 1 minute or two, and will remain there until al dente. To be followed very carefully, because if "drive past" cooking, you shall eat overcooked and sticky.
RECOMMENDED FOR: Soups, pies, rice cakes, sweets, oranges, creamy risottos.
Sant'Andrea rice label
|It contains gluten:||NO|
|It is brown?||2 Versions: 1 white e 1 brown|
|Recommended for:||Soups, pies, rice cakes, sweets, oranges, creamy risottos and wave.|
|Cooking time:||14 min boiling, 21 min for risotto|
History of Sant'Andrea rice
The Sant'Andrea , born from the selection of an older rice named Rizzotto and introduced into rice production in 1974, is now one of the very rice grown in Italy and alas for a couple of years in Greece.
In all probability, the name originates from Sant'Andrea Gothic / Romanesque basilica located in the city of Vercelli.