OUR GUIDES
What we know about rice, written calmly. The varieties, the cooking methods, the choices that make the difference in the pan.
We grow rice at Lumellogno, on the Novara plain. We sow it, we let it grow, we harvest it, we process it, we pack it and we ship it. All under our own roof, from the paddy field to your table.
These guides come from there. They are not articles put together at a desk: they are the things we repeat to those who come to visit us, to the chefs looking for the right grain, to anyone who writes to us to understand how to handle a bag of Carnaroli or wholegrain rice.
We publish them here for those who cook rice at home, for those who want to choose with awareness, for those who want to move beyond the confusion between varieties and methods that you find online.
All the Guides
Methods
White Rice, a Guide to Cooking Methods
Risotto, boiled, pilaf, steamed, Creole. How to choose the right method according to the variety and the dish, with the times and the quantities we use ourselves.
Varieties
Wholegrain Rice, the Guide
What really changes between a white grain and a wholegrain one, why the processing matters, how to cook it without betraying its texture. Our wholegrain varieties, told one by one.
Other guides are taking shape over these months: Carnaroli in depth, black rice, the pairing of variety and dish, keeping the grain at home. We will publish them when they are written with the care they deserve. Without rushing.
Our Recipes, with Our Rice
The guides explain. The recipes show. Every dish starts from our Carnaroli, our Arborio, our Moro: grown, processed and packed at Lumellogno.
Go to the Recipes Go to the Shop