A hybrid of arborio and another rice named Stirpe 136, Turkish baldo rice is a plump, milled, short-grain rice grown in Turkey and Italy. The Turkish variety is particularly starchy and can absorb lots of moisture, which makes it very creamy and tender when cooked. It also keeps its shape well, so it’s a great choice for risotto, paella, and Turkish-style pulaos.
The grains of Baldo Rice are thick and their compact structure offers a very good absorptive capacity. Baldo Rice also remains fairly stiff, even after cooking, because of its relatively high Amylose content (20.5%) for a Short Grain Rice. There are two underlying components to Starch: Amylose and Amylopectin. Amylose is the stiff starch; Amylopectin is the sticky starch that Gelatinizes with cooking heat.
Baldo Rice is classified as a Superfino Rice.
Baldo Rice is sown in the spring and harvested in the fall.
Baldo Rice is grown in Italy, Turkey, Vietnam and elsewhere. Small amounts of Baldo Rice are grown in the United States.
A type of short-grain rice that is used in much the same way as Arborio for creating risotto, which is a creamy Italian rice dish. The grains are stickier than other popular varieties of rice that are often used for risotto, such as Arborio, carnaroli, and vialone nano. Limited quantities of baldo rice are now being cultivated in the United States.