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A type of short-grain rice that is used in much the same way as Arborio for creating risotto, which is a creamy Italian rice dish. The grains are stickier than other popular varieties of rice that are often used for risotto, such as Arborio, carnaroli, and vialone nano. Limited quantities of baldo rice are now being cultivated in the United States. It is available in specialty shops, Italian markets, and through mail order suppliers.