Sant'Andrea rice: the Italian quality

Sant'Andrea rice is a variety of rice typical of the Baraggia Biellese, an area in the Piedmont Prealps.

The Quality

In 2007, it obtained the recognition of Protected Designation of Origin (PDO). This rice is characterized by compact and starchy grains that remain firm and do not become mushy during cooking. These characteristics make it particularly suitable for the preparation of creamy risottos, soups, arancini, rice cakes, and other recipes where the rice needs to bind together.

The cultivation of rice in this area dates back to the 16th century when the clayey soils of Baraggia Biellese, irrigated with cold waters from the nearby Alps, appeared perfect for rice cultivation. The specificity of this portion of Piedmont was also confirmed by the Experimental Rice Institute of Vercelli during the 19th century.

The Origins

Sant'Andrea rice was created by Dr. Tinarelli, head of genetic and agronomic research at the Rice Institute from 1952 to 1979. During those years, Dr. Tinarelli created and selected many of the rice varieties that are still widely cultivated in Italy today.

In the Kitchen

Regarding its culinary use, Sant'Andrea rice is very versatile. Thanks to its compact structure and its ability to absorb seasonings, it is particularly suitable for the preparation of creamy risottos, soups, arancini, rice cakes, and other recipes where the rice needs to bind together. The cooking time varies from 13 to 15 minutes.