Bomba Rice is considered the very ‘best’ rice for authentic paella. It excellently absorbs the flavors of stock and spices, while staying intact, yet separated and never creamy. This special paella rice is very different from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky. Using other rice will result in a soupy or mushy paella.
Bomba is a short grain rice that absorbs three times its volume in broth (rather than traditional two) for wonderful taste and firm consistency when used in traditional paella. We source absorbent grains of authentic bomba rice from Spain for our Bomba Valencia Rice.
- Mild rice flavor carries flavor of other ingredients
- Super absorbent, expands in width not length
- Bright white short grains, about 5 millimeter long
- Naturally gluten free
Basic Preparation: Heat 2 tablespoons olive oil in heavy pan over medium heat. Add 1 cup Bomba Valencia Rice and stir 2 minutes. Add 3 cups water or stock. Bring to a boil, stirring once. Reduce heat to medium and cook, uncovered, until thin crust forms on bottom, about 18 minutes. Remove from heat and let stand 10 minutes before serving.
Full Description: Rice is a key ingredient in paella and central to many rice-based dishes called “arroces” in Spain. Bomba Rice is a short-grain rice specially bred for preparing paella. It is very different from other well-known short-grain rice varieties such as Italian Arborio rice, which is bred to be creamy, or Asian sushi rice, which is often sticky.
Bomba is a type of rice prized for its starchy center, which can absorb three times its volume in cooking liquid. Its hardness and structure does not break down easily, however, so it cooks to distinct separate grains, never sticky or mushy.
Grown in wetlands south of Valencia, bomba matures very slowly. The result is a rice that produces an exceptionally dehydrated grain, which further improves its absorbent qualities.
This centuries-old short grain rice with a leisurely maturing process (it takes 30% longer to mature than other kinds of rice) has been harvested since the 14th century. This extended growing cycle produces exceptionally dehydrated kernels ready to absorb even more of the tasty sauces and flavors of paella broth and other Mediterranean recipes.
When cooked Bomba Rice maintains its shape and bite while absorbing three times its volume in liquid, creating an intense flavor. Bomba Rice expands in width instead of length, to form round “bombs.”
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