Short grain


Bomba rice is grown in different regions of Spain, mainly in Valencia and Delta del Ebro. Bomba can absorb three times its volume in liquid, but expands only in width and not in length. These characteristics make it particularly suitable for rice dishes such as paella, but it is also commonly used in soups.


With short and round grains, this Italian rice has a high absorption capacity which makes it ideal for soups, dishes to be cooked in the oven, rice pudding, rice cakes and other desserts.


Medium grain


Named after the town in Piedmont, Italy, Arborio grains are oval in shape and milky white. The grains have a high amylose content, meaning they release considerable starch during cooking, creating the characteristic creaminess ideal for risotto.



Grown in northern Italy, Carnaroli is characterised by a higher starch content and firmer grain; Carnaroli is the first choice for many Italians when preparing risotto. Its particularly high amylose content helps maintain its shape, whilst giving the rich creaminess associated with risotto.

Recipes FAQs

Vialone Nano

Grown in the province of Verona, Italy, Vialone Nano is another popular risotto rice, which maintains its shape during cooking, while still absorbing liquid, providing the familiar creamy risotto texture. Having been granted a Protected Geographical Indication by the EU, it can only be grown within the 24 municipalities of Verona.


S. Andrea

One of the newer varieties of Italian risotto rice, S. Andrea has smaller grains than some traditional varieties and is an easy cook variety. Its high amylose content makes it ideal for risotto, but it is a versatile variety that is difficult to overcook and can also be used in other rice dishes such as puddings.



Carolino rice varieties are grown in the 3 most important production regions of Portugal. Carolino rice remains firm and tender when cooked, absorbs flavours and colours, and makes a creamy sauce, making it ideal for the preparation of stews, tomato-based and fish/seafood dishes that are typically of Portuguese cuisine.



Of all the medium grain Italian risotto rice, Roma has the largest and longest grains. Releasing considerable starch during cooking, it is suitable for creamy risottos and has a slightly shorter cooking time than traditional risotto grains. A highly absorbent rice, it can also be used in sauces and puddings.



Widely grown in the valley of the river Po in Italy, Ribe is a versatile variety suitable for boiling, steaming or pilaf. While it can be used in risottos, it is more suitable for a range of dishes which use liquid such as vegetable soups or minestrones. Ribe is also typically used in rice salads.


Ponni & Sonna Masoori

Ponni & Sona Masoori is a medium grain, non-aromatic rice, grown primarily in the Indian states of Andhra Pradesh and Karnataka. It has a fluffy and slightly starchy quality; this allows the rice to be light on the stomach. In contrast to basmati rice which separates well, Ponni and Sona Masoori has a somewhat sticky quality.

Long grain


Basmati rice is an aromatic long grain rice originating from those regions surrounding the foothills of the Himalayas in India and Pakistan. When cooked, the grains grow considerably in length but not in width giving long, slender grains which are not sticky and are characterised by a light aroma.



Jasmine rice or fragrant rice is well-known for its subtle nutty aroma. Cultivated originally in Thailand, Jasmine rice is now also grown over the border in Cambodia. Jasmine rice is a long grain rice with a softer and stickier texture, however the grains remain firm when cooked.


Unlike white rice, brown (wholegrain) rice has not had the bran layers and germ removed, therefore retains a nutty flavour and chewy texture as well as retaining additional fibre, vitamins, minerals that are retained in the bran layer. Although all grains – short, medium and long – may be prepared as wholegrain rice, brown long grain rice is most commonly found in Europe.



Wild rice is nuttier and chewier than wholegrain rice, yet strictly speaking it is not a rice, but rather a water grassa plant predominantly grown in North America. Wild rice grains have a chewy outer layer with a tender inner grain, are high in both protein and dietary fiber, and are low in fat.

Long grain rice (Individual)

Long grain rice, named because of its long, slender kernels, is typically grown in Europe but also imported from various regions across Asia, Latin and North America. Long grain rice has kernels which are excellent at holding their shape after cooking; the longer, slender kernels allow the rice to stay firm. Long grain rice is typically used in side dishes or those dishes that require the rice to remain firm for maximum flavour.