Il Riso Acquerello rice is the only rice aged more than 15 months. This refining, in metal silos at a controlled temperature, allows the starch in the rice, in contact with oxygen, to stabilize and therefore be less soluble during cooking. Additionally, to whiten rice, Piero Rondolino invented a machine, the Helix , which whitens the rice gently while leaving a thin layer of the husk on the grain, a layer that will prevent the grain from breaking. This step is important to ensure uniformity during cooking. The germ removed when passing rice through the Helix, is finally reinstated in the grain. To do this, the germ is heated in a centrifuge: the heat melts it and it penetrates 80% into the grain. This step makes Il Riso Acquerello rice the only white rice to have nutritional values of brown rice.
