The grain appears long and translucent white due to a minor quantity of amid inside the grain.
Baldo rice is probably uncommon to the laymen but it is amongst the best rice in Italy and for sure it does not fear the comparison with the more popular varieties.
The old technique of stone whitening allows to keep the nutritional and organoleptic properties of the grain.
Even for Baldo there are other varieties belonging to the same product category (for example the Galileo.)
The criteria of classification respond to the good’s form not the substance (reasons of industrial market).
With Riso Magno 100% Baldo the quality is assured and you will easily tell the difference in the flavor and in the cooking.
Cooking Time
14/16 min.