Baldo Rice
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Baldo Rice is a relatively new Short Grain Rice breed derived from the crossing of Arborio Rice and Stirpe 136. It is a member of the Japonica Rice Family and a favorite in Turkish Cuisine.

The grains of Baldo Rice are thick and their compact structure offers a very good absorptive capacity. Baldo Rice also remains fairly stiff, even after cooking, because of its relatively high Amylose content (20.5%) for a Short Grain Rice. There are two underlying components to Starch: Amylose and Amylopectin. Amylose is the stiff starch; Amylopectin is the sticky starch that Gelatinizes with cooking heat.

Baldo Rice is classified as a Superfino Rice.


Baldo Rice is sown in the spring and harvested in the fall. See Smart Kitchen’s General Rice Resource for more information on the seasonality of rice.


See Smart Kitchen’s General Rice Information page for more information on rice cultivation.


Baldo Rice is grown in Italy, Turkey, Vietnam and elsewhere. Small amounts of Baldo Rice are grown in the United States.


Baldo Rice is considered a specialty rice and isn’t found at most mainstream grocers or even most Specialty Grocers. A good place to look for Baldo Rice is at a Turkish Market in your area, or even an Italian Market.

Baldo Rice is generally available in prepackaged containers of White Rice. In fact, we don’t remember ever seeing a package of Brown Baldo Rice in a U.S. store. When purchasing rice, always check the expiration date as Rice can go bad if stored too long.

While selecting your Baldo Rice, keep an eye out for any signs of moisture which can ruin Rice. Also, try and buy as few broken grains of Rice as possible. Your final dish will likely be a mess of overdone and underdone Rice if you cook with broken grains and whole grains: broken grains are smaller than whole grains and the two sizes won’t cook together uniformly.

Finally, if you are conflicted, for budgetary or philosophical reasons, about buying Organic, you may want to give in here and buy organic rice. The reason is that research indicates that domestic non-organic medium grain white rice contains 1.4 - 5 times more arsenic than organic medium grain white rice from Europe, India or Bangladesh.


Because it is a dried Grain, an unopened container of White Baldo Rice will keep almost indefinitely in a pantry at room temperature, in the refrigerator, or frozen. Once opened, the only real risks to the shelf life are moisture and pests, including bugs and rats. Keeping the container sealed and airtight can protect against both of these.

Let cooked Baldo Rice cool to room temperature before storing it in the refrigerator. Cooked Baldo Rice will last about 4-7 days in the refrigerator but it is best to use it within 2 days.

Culinary Uses

Baldo Rice is used to make creamy dishes like Risotto and for Turkish Cuisine but it can be used in a variety of ways, including baked Rice dishes or Rice Pilaf. Baldo Rice is preferred by many professional chefs because it cooks more quickly than a lot of other Risotto Rice and time is money, especially in a commercial kitchen. Baldo Rice, because of its high level of Amylose, also holds its shape after cooking.

Baldo Rice should not be pre-rinsed and cooked Baldo Rice should be served firm, not soggy. Baldo Rice should be cooked by Steaming Rice or the Cooking Sticky Rice Method.

Nutritional Value

Serving Size 1 (100 g)

Calories 333        

Sodium 0 mg

Total Fat 1 g       

Potassium 0 mg

Saturated 0 g    

Total Carbs 75 g

Polyunsaturated 0 g       

Dietary Fiber 0 g

Monounsaturated 0 g   

Sugars   0 g

Trans     0 g         

Protein 7 g

Cholesterol 0 mg                              

Vitamin A 0%    

Calcium 0%

Vitamin C 0%     

Iron 0%

Gluten Free


Low Fat


Low Calorie