Aged rice

The aging of rice is the process of preservation of paddy rice (raw rice that has yet to be transformed into edible rice) in silos that are refrigerated at low temperatures. Aging gives rice a greater consistency and cooking resistance, but the production costs are higher due to refrigerated storage. For this reason, apart from costing much more, aged rice is produced only with valuable varieties, such as Carnaroli rice (see also Carnaroli).