Bomba Rice

The most appreciated variety of Spanish rice is called “bomba”. It is a round, medium-short grain rice cultivated in the L’Albufera region of Spain. It’s difficult to grow and harvest, and has a long maturation cycle, which explain its high value. Bomb is rare and costly rice.

Bomba differs from most rice varieties because it expands in width, while most rice expands in length. It is able to absorb three times its volume in liquid (rather than the normal two), so it is one of the best rice varieties for the preparation of popular Spanish paella recipes.

When cooked, the grains remain separate and do not stick together. Bomba is the rice prized by chefs in Spain; it’s the best of the best.

 Bomba rice differs from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky

 Bomba is an ancient strain of rice that matures very slowly. Until recently, many feared that the strain would become extinct. Bomba had all but disappeared from the land because it requires intensive care in order to flourish. Fortunately, demand for the rice prevailed, so that today Bomba is once available again.

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