Are you looking for a delicious and versatile grain to add to your cooking repertoire? Look no further than Bomba rice! This special type of short-grain white rice is the perfect ingredient for making paellas, creamy risottos, soups, poke bowls, and more
Authentic bomba rice, also known as Valencia rice, is a type of short-grain rice that originates from the Valencian region of Spain. It grows very slowly, and the result is an exceptionally dehydrated grain, which makes it great for absorbing liquid while cooking.
Because of this, it gets its name from the Spanish word “bombeo” which means “to pump”: when cooked, the grains absorb more water than other types of rice, allowing them to expand and become fluffy yet still maintain their shape.
Bomba Rice Do
It can absorb two or three times its volume in liquid, and, it expands in widths, compared to other long or short grains, which usually expand in length - making a huge difference! You could say it is a rice prized for its starchy and absorbent center!
This makes it ideal for paella and other dishes that require perfectly cooked grains of rice. It also has a slightly nutty flavor which adds an extra layer of depth to your recipes.
Let’s take a look at two particular types of rice - Bomba and Arborio - and compare their flavor, cooked consistency, and best uses.
Best Bomba Rice
Bomba rice has a high starch content, which makes it ideal for absorbing liquids during cooking. The grains are plump and round, so they won't break apart easily when cooked. Here's a list of bomba rice uses for you to use as inspiration!
The most famous recipe using Valencia rice is paella, which is a traditional Spanish dish made with chicken, seafood, vegetables, and saffron-infused broth. It is often referred to as paella rice, so this is a must-try recipe for a rice aficionado!
Another great way to use Bomba rice is in soup! As it works great will many types of vegetables, the soups can be easily adapted to the seasons.
Bomba Valencia Rice
If you want to make something really decadent using this special type of grain, then try out this creamy bomba risotto recipe... if you love rice, you must love risotto!
Poke bowls are all about bright flavors combined together into one dish - making them an ideal way to showcase this incredible grain!
The ideal ratio for Bomba rice is 2 ½ cups of water per cup of uncooked rice. The water to rice ratio is extremely important to avoid soupy or mushy paella.
What Is Bomba Rice And Why Is It Preferred By Paella Masters?
Don't forget to leave a comment below if you give it a go - we'd love to hear what you think of this traditional Spanish dish!
Cooking Bomba rice can be intimidating if you’ve never done it before. After all, this Spanish short-grain rice is considered one of the world’s best types of rice, so you want to get it right! Luckily, I’m here to show you how easy it is to cook Bomba rice on the stovetop or in a rice cooker. Keep reading for step-by-step instructions on two foolproof methods.They are grown around the town of Calasparra, in Spain in the Murcia mountains neighbouring Valencia. The rice is grown along the Segura River, which brings cold water from the top of the mountains. The water passes through the paddies; its coldness slows the growth of the rice down so that it grows one-third more slowly than other rice, and produces rice kernels that are drier than other rice kernels.
Bomba rice will only expand in width, not in length, as other grains of rice will. The rice can absorb three times its volume in liquid (other rice will absorb two times.) Consequently, the ratio of liquid used for these two rices is 3 to 1, instead of 2 to 1.
How To Make Bomba Rice Paella
Owing to this, though it is well known as a rice for paella dishes, it is also equally valued as being good in soups.
Bomba rice sells for about $17.00 to 20.00 US/kilo (2020 prices) and Calasparra rice (also called Ballila Sollana) costs about $10.00 US/kilo (2020 prices.)
Bomba is its own actual variety of rice; Calasparra is the variety of rice called “Balilla.” [1]”Balilla rice from Calasparra, sold with the Denomination of Origin seal on it, can cost two to three times as much as the same variety grown elsewhere in Spain.” — Weinzweig, Ari. Zingerman’s Guide to Good Eating. Houghton Mifflin Harcourt, 2003 Page 179.
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The Bomba variety was in danger of dying out, owing to the labour-intensive production methods required and the resultant high price, but it has been revived by demand from chefs and foodies.
”Balilla rice from Calasparra, sold with the Denomination of Origin seal on it, can cost two to three times as much as the same variety grown elsewhere in Spain.” — Weinzweig, Ari. Zingerman’s Guide to Good Eating. Houghton Mifflin Harcourt, 2003 Page 179.
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