Bomba Rice

This variety of rice was already grown in the 19th century, and has been preserved by genealogical selection at Sueca Rice Station (Valencia) since 1929. It is regarded by many as the “King De Arroces” (King of Rice) for its excellent culinary quality.

The Bomba is a Denominación de Origen round, medium-short grain rice cultivated in the L’Albufera region of Spain. It’s difficult to grow and harvest, and has a long maturation cycle, which explain its high cost. It differs from most rice varieties because it expands in length (most rices, when they absorb liquid, expand in width), and can absorb three times its volume in liquid. When cooked, the grains remain separate and do not stick together. Bomba is the rice prized by chefs in Spain; it’s the best of the best.

The cooking time of the Bomba is 15 minutes and it absorbs 250% of water and is recommended for the dry rice dishes such as paella, rice to band, black rice.

Comments are closed.