Rice
Oryza sativa · rice · riso
Rice: what every chef needs to know
Few ingredients rival Rice when it comes to being the world's second most important food crop after wheat and a fundamental ingredient of Mediterranean and global cuisine. In commercial kitchens we distinguish three main types: short-grain rice (Arborio, Carnaroli, Bomba) for risotto and paella, long-grain rice (Basmati, Jasmine) for pilaf and as a couscous alternative, and medium-grain rice for Greek pilafi and Turkish sade pilav. Each type has a different starch content and absorbs moisture differently. Arborio and Carnaroli contain a high proportion of amylopectin, the starch that makes risotto creamy. Bomba absorbs three times its volume of liquid without sticking — key to paella. Greek pilafi: briefly toasting rice in butter before cooking gives a nutty flavour. Turkish sade pilav: washing and soaking before cooking reduces starch content for separate, fluffy grains. Rice has no intrinsic flavour — it is a flavour carrier: the quality of the stock or fat determines the result. USDA FDC Reference: Rice, white, long-grain (FDC ID 168878).
Rice: nutritional values per 100g
Based on unprocessed product. Source: USDA FDC (ID: 168878) - Rice, white, long-grain, raw — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FDC (ID: 168878) - Rice, white, long-grain, raw.
Rice: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Spanish national dish from the Valencia region. Bomba rice prepared in a flat paella pan with chicken thighs, rabbit, green and white beans, tomato, saffron and rosemary. The socarrat (golden-brown rice crust on the bottom) is the hallmark of a perfect paella.
Italian risotto with dried porcini mushrooms, Carnaroli rice, shallot, white wine, warm vegetable stock and mantecatura with butter and Parmigiano Reggiano. Colour: deep brown. Texture: all'onda (flowing waves).
Greek rice dish with prawns, onion, tomato, parsley and olive oil. Rice cooked in prawn stock for maximum depth of flavour. Finished with fresh parsley and lemon.
Rice: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Arborio or Carnaroli: first toast dry (tostatura), than add wine, than stock ladle by ladle. Never add all the stock at once. Mantecatura at the end: remove from heat and stir in butter and Parmigiano for maximum creaminess.
Never stir Bomba rice after adding it to the pan. Socarrat (the crust on the bottom) is the sign of a good paella: 2 minutes of high heat at the end. Rice-to-liquid ratio: 1:3 for Bomba.
Briefly toast the rice in butter or oil before cooking: this seals the starch and gives separate grains. than add stock in a 1:1.5–2 ratio, cover, and do not stir again.
Rice: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Rice: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Rice is a year-round available dry product. New-harvest (new crop) Italian risotto rice from the October harvest (Piedmont/Lombardy) is slightly lower in starch.
Rice: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Rice: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The fresh acidity and mineral tones of Galician Albarino balance the rich, starchy texture of paella or risotto. A classic pairing with Spanish rice dishes.
- Rias Baixas DO
Veneto Soave Classico (Garganega grape) has an almond-citrus profile that pairs excellently with risotto bianco and rice soups. A traditional Northern Italian combination.
- Soave Classico DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Rice
Why should cooked rice not be stored for long?
Cooked rice contains Bacillus cereus spores that survive cooking. At room temperature these bacteria grow rapidly and produce heat-stable toxins. Maximum storage time: 24 hours at 4°C. Never leave at room temperature to cool: always use rapid chilling.
What is the difference between Arborio and Carnaroli for risotto?
Carnaroli has a higher amylopectin content and a firmer core than Arborio: gives a creamier risotto with more bite. Arborio is slightly softer and more forgiving. For fine dining: Carnaroli. For production kitchens: Arborio (more consistent results).
Which rice do I use for paella?
Traditional paella uses Bomba rice (DO Arroz de Valencia or Arroz de Murcia). Bomba absorbs 3 times its volume and retains its shape. Arborio is a last resort but gives too creamy a texture. Never use long-grain rice for paella.
At what temperature should you store Rice?
Store Rice at 10-20°C dry, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Rice professionally?
The primary professional technique for Rice is Risotto method at medium-high heat for 18-22 min. Always verify core temperature with a calibrated probe thermometer.
Does Rice contain allergens?
Rice is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
