Arborio is a white, small grain rice grown in the Piedmont and Lombardy regions of northern Italy. Arborio has a pearly, round, plump grain, which is the basis for rice pudding. Like Carnaroli, it is a rice ideal for rice pudding, characterized by high absorption and a firm but "sticky" texture. These characteristics are ideal for making a moistened, slightly sticky rice, in which the grains retain their specific identity. What makes it special is the higher than normal amount of soluble starch that is released during cooking. The starch is what makes rice pudding creamy. The rice dish refers not only to the rice, but also to the special cooking technique of the rice. Arborio takes 18 minutes to cook. It is ready when it is al dente, soft on the outside and firm in the centre.
