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Carnaroli Rice Flour in Glass
Riso Buono
Ultra-premium carnaroli rice from a centuries-old estate in Piedmont is ground to make this silky, fine-grained flour.
In stock. Ships in 1-2 business days.
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$16.00
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Regular Price
/ Regular
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$17.50
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Unit Price
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- Discount Price Member
- $16.00
- Regular Price / Regular
- $17.50
Sold Out
- Unit Price
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For the most elegant batter for fried foods or a gluten-free baking alternative, there's nothing better than this premium carnaroli rice flour from Riso Buono. It's slow-ground on their Piedmont estate to preserve the rice's nutritional profile, which can be lost in industrial processing.
Often called the "king of Italian rice," carnaroli is a small, starchy variety similar to arborio or vialone nero. It’s high in essential minerals like iron, magnesium, and manganese. To make this flour, Riso Buono uses the broken grains that are still utterly delicious but not suited to make risotto because of their imperfect shape. It’s a classically Italian solution to the problem of food waste—this is the country, after all, where pasta makers sell their unsellable odds and ends as pasta mista and beloved recipes like arancini are designed specifically to use up leftovers.
In the northwest of Italy, Piedmont shares a border with France and Switzerland. It’s a region that is reknowned for its agricultural bounty, home to decadent specialties including white truffles, barolo, and exceptional rice. Riso buono’s rice is grown on an estate that has been in the business since the 1600s. They are dedicated to preserving the beauty of their home and producing top-quality rice while honoring the land and its past. Today, Riso Buono cultivates just two varieties of the grain, signaling their dedication to the art of rice.
Often called the "king of Italian rice," carnaroli is a small, starchy variety similar to arborio or vialone nero. It’s high in essential minerals like iron, magnesium, and manganese. To make this flour, Riso Buono uses the broken grains that are still utterly delicious but not suited to make risotto because of their imperfect shape. It’s a classically Italian solution to the problem of food waste—this is the country, after all, where pasta makers sell their unsellable odds and ends as pasta mista and beloved recipes like arancini are designed specifically to use up leftovers.
In the northwest of Italy, Piedmont shares a border with France and Switzerland. It’s a region that is reknowned for its agricultural bounty, home to decadent specialties including white truffles, barolo, and exceptional rice. Riso buono’s rice is grown on an estate that has been in the business since the 1600s. They are dedicated to preserving the beauty of their home and producing top-quality rice while honoring the land and its past. Today, Riso Buono cultivates just two varieties of the grain, signaling their dedication to the art of rice.
Also known as mochiko, rice flour is a staple in many Asian cuisines. Its fluffy texture creates a light-as-air batter for fried foods like a classic Italian fritto misto, and it works well as a gluten-free substitute in many baked goods. Try it in pancakes for a lacy, extra-crispy breakfast treat, or in Giada’s famous gluten-free banana bread, which has converted more than a few gluten lovers in our families with its perfectly springy, moist crumb.
Size: 1.1 lbs
