HARD WHEAT SEMOLLA RICE
What Is Paddy Rice?
Riso — also known as risoni or barley pasta in Anglo-Saxon markets — is a short pasta shape that resembles the shape and size of a grain of rice but is made from durum wheat semolina. This hybrid pasta brings the yield and firmness of Italian dry pasta to the typical settings where rice is usually eaten.
Unique Shape
7–8 mm oval grains: the shape of rice, the essence of semolina pasta.
Just two ingredients
Durum wheat semolina and water.
Technical Definition
A type of pasta made exclusively from durum wheat semolina and water, oval or rice-grain shaped, about 7–8 mm long, intended for cooking in broths, soups, or dry pasta dishes.
A Comparison of Paddy Rice
UNHUSKED RICE
Durum wheat semolina
Amber-yellow color, typical of semolina.
Firm texture that remains al dente.
Excellent cooking performance: the grains remain separate.
Cooks in 8–10 minutes.
Well-separated grains · Firm texture · Mediterranean recipes
TRADITIONAL RICE
The benchmark
Longer cooking times.
Starch is released during cooking.
Texture varies depending on the variety.
Unpolished rice can be used as a substitute in risotto dishes, timbales, and cold salads
Characteristics of Paddy Rice
| Raw Materials | Durum wheat semolina and water |
| Shape and Appearance | Small, oval, resembling a grain of rice — 7–8 mm |
| Color | Amber yellow |
| Manufacturing Process | Extruded |
| Texture after cooking | Firm and al dente |
| Cooking time | 8–10 minutes |
| Appearance After Cooking | Like semolina pasta |
| Yield by Volume | Up to 3 times from dry to cooked product |
| Shelf life | 24 months |
