Arborio rice

And over the time, you know, they start to cook and discover, you know, the certain rice varieties.

So like, you know, Arborio, Carnaroli, Vialone Nano.

So there is specific kind of rice that we use for specific things.

So, you know, for example, Carnaroli and Vialone, you know, they're so good for risotto, even Arborio too.

But that's the most specific for risotto.

So because they absorb liquid slowly and release starch, you know, to make that nice and creamy look and flavor too.

Oh, you gotta have a rice cooker.

So here's the funny thing, like I do have like I've got Arborio, I've got, you know, I've got bomba rice in case I make a paella.

I've got sushi rice.

[laughs]