Can you cook Arborio rice like regular rice? (3 Cooking Techniques)

By Dr Anny Manrich (PhD)

Page last updated: 11/19/2022 | Next review date: 11/19/2024

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this brief guide, we will answer the question, can you cook Arborio rice like regular rice? We will discuss the attributes of Arborio rice and some methods to cook.

Can you cook Arborio rice like regular rice?

You can cook arborio rice like regular rice. To cook arborio rice, you need to boil 2 cups of salted water and then add the arborio rice. Then, add a tablespoon of olive oil and a cup of arborio rice. Put the lid over the pan and let the Arborio rice cook for 20 minutes on medium flame.

Arborio rice is primarily used to make risotto. Arborio rice is short-grain starchy rice that gives a creamy texture and is palatable in some dishes. If you would like to get rid of the starch, then rinse the Arborio rice.

Rice varieties are divided between Japonica and Indica. Indica is primarily produced in Asia (China and India are the main producers followed by Indonesia, Bangladesh, Vietnam, Myanmar and Thailand), and it is the predominant variety in the international markets. Japonica, on the other hand, is region-specific and mainly produced in Europe. Italy is the main producer of Japonica, representing about 1% of total world rice production (1).

What is Arborio rice and what makes it stand out from other varieties of rice?

Arborio rice is short-grain rice that is plump and comes with a high amount of starch. Arborio rice is native to Italy but is being grown in parts of the US including Arkansas, California, Texas, and Missouri. Arborio rice is also sold as brown rice but the dominant variety on the market is refined white rice.

Arborio is seldom used as a side dish but is made into a specialty dish that would benefit from its creamy texture such as risotto and pudding. There is a vast variety of risotto recipes to try including Mushroom risotto, and saffron risotto.

The dominant starch in Arborio rice is called amylopectin that gelatinizes when the rice is cooked. On cooking, the rice changes its structure owing to the presence of natural starch. Arborio rice adopts a texture that is creamy and silky and goes well with high starch dishes (2). Arborio rice can be substituted with other kinds of rice to make risotto including Carnaroli, Vialone Nano, sushi rice, Farro, and pearled barley oats. Arborio rice is a good source of proteins, fiber and potassium, and vitamin E, when consumed in its whole grain form (2). Proteins, fats, vitamins and minerals are present in greater quantities in the germ and outer layer than in the starchy endosperm, the removal of the protecting pericarp also facilitates the extraction of the soluble substances from the aleurone layer during washing immediately before cooking the grain (3). Moreover, the fat content of Arborio rice is remarkably low.

How to cook Arborio Rice?

Either of the three cooking techniques would help you to cook Arborio rice; stove, instant pot, or the oven.

To cook arborio rice on a stove, the following instructions would help you:

If you intend to make risotto, then boil 8 cups of vegetable or chicken broth in a pan.
Melt 1 tablespoon of butter in another pan.
Add chopped shallot, a pinch of kosher salt, and let it simmer for a few minutes.
Now add 2 cups of Arborio rice to the pan and mix to coat the rice with butter.
Stir and let it cook for another two minutes, that is until the edges of Arborio rice become translucent.
Then add half a cup of white wine and stir constantly for 3 minutes.
Add the broth to the Arborio rice until the rice becomes al dente.
Cook for 20 minutes until the risotto develops a porridge-like consistency.
Add some grated parmesan cheese.

To cook arborio rice in an instant pot, the following instructions would help you:

Heat 4 cups of either vegetable broth or chicken broth on a stove.
Turn the pressure cooker on with the setting on saute and add 2 tablespoons of butter.
Chop a large shallot and let it cook for two minutes.
Then add four cups of Arborio rice, and mix it with butter.
Turn off the saute option on the pressure cooker and add half a cup of white wine.
Mix and stir to prevent the rice from sticking to the bottom of the pan.
Add the broth and let it cook on high pressure for around five minutes.
Opt for quick release pressure then add half a cup of parmesan cheese.

To cook arborio rice in the oven, the following instructions would help you:

After you preheat the oven to 350 Fahrenheit with the oven rack in the middle of the oven.
Take a saucepan and add 5 cups of either vegetable or chicken broth.
Cook chopped pancetta or bacon in the oven for 6 to 8 minutes.
Saute some sliced onions in a pan.
Add two cups of Arborio rice and cook for 2 minutes.
Turn up the flame and add a cup of white wine.
Add the broth and let the rice boil for a couple of minutes.
Cover the risotto and pop it in the oven to let it bake for 15 to 20 minutes.
Take the pan out of the oven and sprinkle on some parmesan cheese.

Some other recipes that make use of Arborio rice are rice pudding, Spanish Paella, Arancini, and Frittata di Riso.

In this brief guide, we answered the question, can you cook Arborio rice like regular rice? We discussed the attributes of Arborio rice and some methods to cook them.