Colavita Carnaroli Rice (2 Pound) Box

A great choice if you enjoy making risotto at home and want reliable texture and results. We’ve been very happy with it and plan to keep using Subscribe & Save :) We cook risotto regularly at home, so we’ve tried a few different types of rice over time. This Carnaroli rice has been one of the better ones for getting that classic creamy texture while the grains still stay nicely defined. It absorbs broth well without turning mushy, and the grains hold their shape even if you cook them a bit longer than planned. That makes it more forgiving than some other varieties, especially if you’re not making risotto every week. The flavor is clean and neutral, which works well as a base whether you’re making something simple, like mushroom risotto, or adding stronger ingredients, like aged cheese.

Always great rice. cYou can't beat the price for a 2 pound box (cost a lot more in Little Italy) and I know it will also be good quality rice. It cooks just like you'd expect it to; it soaks up the broth proportionately (not too fast; not too slow).

Made a very good risotto although it took a little bit longer to cook.. all good though!

So I wanted to try Canna Rolly rice versus arborio rice was pleased with the outcome

Very good product but when I use this brand I need to increase the cooking time over other brands.

Been buying for years, perfect risotto for me.

If you make risotto than you need this rice. It’s creamy and has great taste. When cooked al dente it will enhance your dish. I like it more than aborio for its texture. It’s a very good value at the price. Buon appetito!

The way chefs go on and on about Carnaroli rice you’d think this stuff was flown in from another planet (where the rice is really good). And my experience is that these chefs are absolutely right. Outer space, Italy, wherever, this is great rice. If you prepare rice in a rice cooker, then I’d say buy other, less expensive rice. If you want to cook WITH the rice, have rice like in your skillet amongst other lovely ingredients (smoky mushrooms, butter, fresh herbs, etc.) then get this stuff. In a skillet, I stirred FIVE CUPS of low sodium broth into one and half cups of this rice. I could have stirred in more. I am not the world’s foremost expert on anything, and certainly not rice, but the absorbent nature of this rice is astonishing. Think about how much flavor you could pack into this rice. If you use broth with any sodium/salt in it whatsoever and cook it into this rice, the result will be an inedible disaster. It’d be too salty to eat. I’ve had results where the rice is just-right firm and where it oozes creaminess (I think this is mostly just starch but it feels good in the mouth). I feel that it’s wasted in a rice cooker. Now get back into the kitchen!