Cultivated on the Iberian Peninsula since the Middle Ages and preserved through genetic selection at the Rice Research Station in Sueca (Valencia) since 1929. The production of Bomba rice is limited due to the delicacy of its cultivation.
For many years, the cultivation and processing of this variety seemed extinct, but Arrocerias Antonio Tomas S.L. has always bet on Bomba rice, producing it from its foundation to the present day.
It is a short-grain variety with a pearly color. Its size is equivalent to that of round rice, sometimes even smaller, but Bomba rice more than doubles its size when cooked.
Its main characteristics are its great capacity to absorb flavors and aromas, and it always remains just right, loose, and intact.
These culinary excellences make it considered one of the best rices in the world by expert chefs, earning it the designation "King of Rice". The gourmet rice par excellence, it can be found in the best delicatessen establishments in the world.
Especially suitable for paellas, Abanda rice, etc., although it can also be used for creamy and brothy rice dishes.
WHY YOU MUST USE BOMBA RICE FOR YOUR PAELLA
Bomba rice and Arborio rice are both types of short-grain rice commonly used in Mediterranean cuisine, particularly in dishes like paella and risotto, respectively. However, there are some key differences between them.
- Bomba rice is native to Spain, specifically cultivated in the Valencia region. It has been grown there sincMiddle Ages and is known for its resilience and ability to absorb flavors while maintaining its shape.
- Arborio rice, on the other hand, is native to Italy, particularly the Po Valley region. It is widely cultivated in Italy and other parts of the world, including the United States. Arborio rice is characterized by its creamy texture when cooked.
- Bomba rice grains are generally shorter and rounder compared to Arborio rice. They are also known for their ability to expand significantly in size when cooked, absorbing liquid while remaining firm and separate.
- Arborio rice grains are slightly longer and more oval-shaped than Bomba rice. When cooked, Arborio rice releases starch, creating a creamy texture, which is ideal for risotto dishes.
Absorption and Cooking Characteristics
- Bomba rice has a high absorption capacity, making it ideal for absorbing flavors from broth or other ingredients in dishes like paella. It retains its shape well during cooking and does not become overly sticky.
- Arborio rice has a lower absorption capacity compared to Bomba rice. It releases starch during cooking, creating a creamy consistency in dishes like risotto. Arborio rice requires more stirring during cooking to release its starch and develop its characteristic texture.
In summary, while both Bomba rice and Arborio rice are short-grain varieties used in Mediterranean cuisine, they differ in origin, grain size, absorption capacity, and cooking characteristics. Bomba rice is prized for its ability to absorb flavors while maintaining its shape, making it ideal for paella, while Arborio rice is valued for its creamy texture and starch release, perfect for risotto.
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