superfino

Superfino is a term used in the Italian rice industry to designate a premium milling grade of white, polished rice. It is applied to long-grain varieties that have been milled to remove the husk and bran, producing bright, uniform grains with a low proportion of broken kernels.

Characteristics and use: Grains described as superfino are typically elongated and slender, with a high length-to-width ratio. When cooked, the grains tend to stay separate and firm, producing a fluffy texture rather than a creamy one. This makes superfino rice well suited for pilafs, salads, and as a plain side dish. It is less common for traditional Italian risotto, which favors short-grain varieties such as Carnaroli or Arborio, though packaging sometimes labels a rice as superfino regardless of its intended culinary use.

Classification and regulation: There is no universal regulatory standard for "superfino." The designation is largely marketing-driven and varies by producer and country. Different mills may have their own criteria for grain length, whiteness, and the acceptable percentage of broken grains.

Origin and context: The term gained traction in Italy in the 20th century as consumer markets demanded clearer quality distinctions in milled rice. Today, superfino rice is widely stocked in Italy and exported internationally, often found on labels from major brands as a premium option.

See also: Rice grading, Riso superfino, Long-grain rice.