Bomba rice, paella masters favorite rice

Bomba rice, paella masters favorite rice

If you are thinking of buying bomba rice and you have any doubts about how to cook it or why it is such a highly valued variety of rice, this post will be very useful.

What is Bomba rice?

Bomba rice is a round rice of the japonica variety with a pearly appearance. Its grain is round and short, about 5 mm long and 2 mm wide. It is typical of the Mediterranean basin, where most of its production is concentrated. It is considered by experts to be a rice of extraordinary culinary quality.

Why is bomba rice the best for cooking paellas?

Due to the accordion effect during cooking, bomba rice remains loose and whole after cooking. It is also able to absorb a large amount of the broth in which it is cooked and store more flavour than other round rices. Finally, the regularity of the size of the grains gives a pleasant sensation to the eye and the palate. For all these reasons, bomba rice is the ideal rice when you need to buy rice for paella.

What is bomba rice used for?

Bomba rice is ideal for cooking paella, although it can also be used in any rice dish in which we want the grains to remain loose without clumping: Valencian paella, seafood paella, black rice, rice dishes with broth, etc.

How is bomba rice cooked?

As its size increases by up to 4 times after cooking, it is necessary to cook it with a little more stock than other rice dishes, specifically 3 and a half parts of stock to 1 part of Bomba rice. The cooking time for Bomba rice is slightly longer (approximately 18 minutes).

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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