One of the best known rice varieties, with very big grains. During cooking, the external layer cooks more, while the kernel – rich in starch – remains firm (“al dente”). It is recommended for flans and “mantecato” (creamy) rices.
| Energy value |
349 Kcal 1481 KJ |
|
Fat satured fat |
0,6 g 0,1 g |
|
Carbohydrates sugar |
78 g 0,3 g |
| Dietary Fiber | 1,4 g |
| Proteins | 7,4 g |
| Salt | 0,01 g |
| Average values for 100g of product * (* Source: Ente Nazionale Risi) |
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