Balilla, Soup and Dessert Rice (Crop 2010)

Balilla Rice

Also known as "originario" because, until a century ago, this was the only rice grown in Italy. It has small, round grains that absorb water and flavours quickly. Since it cooks in 12-13 minutes and tends to soften rapidly, it is particularly recommended for soups, such as minestrone, as well as desserts.

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