Spanish Carnaroli Rice - Extra

This is a premium short-grain rice distinguished by its long, plump grains and exceptionally high starch content. Compared to Arborio, Carnaroli grains are slightly longer and firmer, with a thicker core that allows them to absorb liquid gradually while maintaining their shape. This structure gives Carnaroli its reputation as “the king of risotto rice,” combining creaminess with a clearly defined bite.

Carnaroli rice excels in risotto and other creamy rice dishes where texture control is essential. As it cooks, the outer layer releases starch to create a rich, velvety sauce, while the center stays al dente, preventing the dish from turning gluey or overcooked. Its ability to absorb flavor without breaking down makes it ideal for classic risottos, seafood rice dishes, and refined vegetable or mushroom preparations.

To cook Carnaroli rice properly, it should be toasted briefly in oil or butter before adding hot broth in stages, stirring frequently to encourage starch release. Liquid should be incorporated gradually, allowing the rice to absorb flavor while cooking evenly. Sivaris cultivates this rice in the protected Albufera Natural Reserve near Valencia, where traditional growing methods and careful milling preserve the grain’s size, integrity, and performance in the kitchen.