Bomba rice featured ingredient for paella and risotto

Common rice is cultivated since the Middle Ages in the Iberian Peninsula. Common rice arrived thanks to the Arabs during the Al-Andalus period. This was possible thanks to the improved irrigation systems. With the arrival of Jaume I to Valencia, it was ordered to remove the rice fields around the city of Valencia for fear that they could spread diseases in these wet lands. Thanks to the Arabs, the cultivation and trade of saffron grew, another important ingredient for paella. After the expulsion of the Moors at the beginning of the 16th century (1502), rice was still cultivated in this Valencian region to, among other things, use it as flour.

Over time the Bomba  rice has had crosses between several species of rice as a the most important is japonica grain about two millimeters wide and five long. For cooking, it is necessary to add between 3 and 3.5 parts of water and broth for each part of rice (it is more than in the case of other rice). Its cooking time is about twenty minutes, which is usually a little higher than other rice like Basmati. The color of the grain is pearly or white.

In Spain there are three rices with designations of origin: Valencia, Delta del Ebro and Calasparra. And in all of them the variety called bomba rice, of round grain, the best known and most prestigious when preparing any recipe for paella, is cultivated. Its recognition is due to the fact that it can absorb larger quantities of broth, thus retaining the flavors of the ingredients, and above all, even if the cooking time is exceeded, it does not break or pass, leaving the grain loose.

Bomba rice absorbs more liquid than other rice, so it is necessary to add more water or broth to the paella using this type of rice. During cooking, the grain of rice doubles and can even triple its volume without opening thanks to its great resistance. It is able to keep an intense flavor of the broth in its grains. The rice Bomba grain, stretches and does not pass. Other types of rice, once passed, pass or break, this is the reason why Bomba rice uses the term to bend. That's where his name comes from. Another benefit that does not happen is that it always comes out in bulk and the Bomba rice does not stick.

In spite of its quality, Bomba rice is about to disappear because of its low productivity (barely 4 tons per hectare) and the great care it needs to obtain a healthy grain with a good appearance. It took a while to recognize its quality and the return to traditional flavors claimed by "gourmets" and illustrious chefs to save themselves and then recover production. Bomba rice is also ideal for making exceptional risotto recipes.

Buy here Bomba rice and ingredients for paella.

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