Sant'Andrea Classic Rice features smaller grains compared to Carnaroli, tapered and long with a vitreous and compact structure. Pairings: Thanks to this characteristic, it is excellent boiled and consumed in place of bread or potatoes, or for traditional risottos and rice soups. Trivia: It originated from a selection of the Rizzotto varieties in 1974 by the National Rice Authority of Milan. It is mainly cultivated in the Baraggia Vercellese area. Cooking time: 14-16 minutes.