Camolino is the most recognized variety in the world. It is the most popular of the medium grain rice varieties, making up a very large portion of the annual global rice crop. The grains are soft and stick together when cooked. It absorbs flavors beautifully and holds together well in soups in salads. This versatile grain makes an excellent table rice and is also perfect for Spanish and Arab style dishes as well as Mediterranean and Asian cuisine such as paella, pilaf, and rice bowls or sushi. Camolino name comes from the oil that is used to coat the rice to provide a glossiness once cooked and preferred by middle eastern consumers.

The Camolino rice is a  Japonica style rice. This means that it is best when prepared using a rice cooker. However, on the stovetop you may combine 1-3/4 cups water with 1 cup of rice. Bring to a boil over high heat. Once water boils, lower heat to a simmer and cover. Cook at a simmer until water is completely absorbed and rice is tender. Remove from heat and fluff rice gently with a fork and serve.