The incomparable pride of our production. The Artiglio rice is a peculiarity of Cascina Fornace.
Variety of the new brand of extra quality belongs to the family of Indica characterized by a narrow and long grain. There are several characteristics that differentiate it from other types of rice.
First, the cooking time extremely short, only about 8-10 minutes.
The amylose content (sugar polysaccharide, the starch component) equal to 25,15%, which gives the characteristic of less stickiness of the rice after cooking, it also served a few hours after its preparation, do not overcook, or rather the grains remain separate and do not check for unwanted “glue” effect.
No other variety reaches such a large content of amylose, a very high percentage compared to rice known as Baldo (17%), Aries (18.16%), Vialone Nano (22%), Carnaroli (22.40 %).
The form of granule extremely thin with the length of 7.7 mm, width of 2.1 mm, with a length-to-width ratio of 3.7 (further unique feature). It has an insoluble amylose of 92.12%, which is comparable to rice parboiled** with the difference that the Artiglio keeps intact all nutritional values.
Thanks to these features is adaptable to all types of rice, but its for quality is exalted if employed in rice salads, side dishes and risotto with fish.
Available packaging: 1kg – 2kg (MAP*, rice bag), 5kg (rice bag)
(*) MAP = Modified Atmosphere Packaging
(**) La tecnica di parboilizzazione consiste nel sottoporre il risone ad un trattamento idrotermico e successivo essiccamento. Ciò determina la parziale gelatinizzazione dell’amido, la denaturazione delle proteine dell’endosperma e la migrazione verso gli strati più interni di alcune vitamine e sali minerali aumentandone così il valore nutrizionale. Come svantaggio, il riso ottenuto a fine processo si presenta più scuro e con un aroma differente. (fonte: wikipedia)