Rich & Creamy: Risotto is an Italian technique for cooking Arborio, but this rich, creamy medium grain is versatile. It also plays well in crowd-pleasing puddings and appetizers.

- Non-GMO Project Verified

- Certified Gluten-Free

- Vegan

- Kosher

Grown with earth-preserving practices, our 20+ rice and quinoa varieties are cultivated to maximize the flavor of each tiny grain. Long, short, black, brown, white, red, and blended. Each variety brings something different to the table so you can get creative in the kitchen.

White Arborio Rice

Serving (about 3/4 cup cooked rice): 2; Rice (dry): 1/2 cup; Water or Broth: 3/4 cups; Butter or Oil (optional): 1-1/2 tsp. Serving (about 3/4 cup cooked rice): 4 - 5; Rice (dry): 1 cups; Water or Broth: 1 1/2 cup; Butter or Oil (optional): 1 tbsp. Serving (about 3/4 cup cooked rice): 8 - 9; Rice (dry): 2 cups; Water or Broth: 3 cups; Butter or Oil (optional): 2 tbsp. This product is raw and must be cooked in order to enjoy its delicious flavor. 1. Using a fine mesh sieve, thoroughly rinse desired amount of rice under cold water for 1-2 minutes and drain. 2. Combine rice, liquid (Water or broth), and butter or oil in a 2 qt. saucepan (1/2 cup or 1 cup) or a 4 qt. saucepan (2 cups) and bring to boil. 3. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 20 minutes. 4. With lid on, remove from heat and let steam for 10 minutes. Fluff with a fork and enjoy. Tip: If rice is too firm at the end of cooking, it may be necessary to add 1-2 tbsp liquid (Water or broth) and cook for an additional 3-5 minutes. Rice Cooker: To prepare in a rice cooker, use the same liquid (Water or broth) to rice ratio. Instant Pot: Visit www.lundberg.com for specific instructions.

Refrigeration recommended for extended shelf life.