La Fallera Bomba Rice Special Edition (500g)

Arroz Bomba is a celebrated short or medium-grain Japonica variety. The uncooked grain is small, round, and has a characteristic pearly appearance. Its fame stems from its behaviour during cooking. Due to a high amylose content, it possesses a remarkable ability to absorb large quantities of liquid, typically two to three times its volume, without splitting open or becoming sticky and mushy. Instead, the grains swell significantly (giving rise to the name bomba, (bomb) while remaining firm, distinct, and separate .This structure makes it highly resistant to overcooking compared to other varieties. It is widely regarded as one of the highest quality Spanish rices, and some can be quite pricey!

This bomba rice special is one of the preferred rices for paella and broths among many chefs, professional and at home, due to its absorbent nature and ability to maintain texture. Its neutral flavour allows it to fully take on the taste of the rich broths and sofritos used in paella and other Spanish rice dishes. All bomba rice are good for paella and broths but some are more suited to one or the other. In this store we try to make it clear which product is best suited to what.

Beyond paella, it excels in other dry rice preparations (arroz seco) and baked rice dishes (arroz al horno).

It is also a suitable choice for broth (arroz caldoso) and moist/creamy (arroz meloso) rice dishes where maintaining individual grain integrity is still desired. It’s frequently recommended for Arroz Negro.

Cooking Bomba typically requires a higher ratio of liquid (around 1 part rice to 2.5-3 parts broth) and a cooking time of approximately 18-20 minutes, followed by a crucial resting period.

D.O. Status: Bomba rice is cultivated under the regulations of D.O. Arroz de Valencia, D.O.P. Calasparra, and D.O.P. Arroz del Delta del Ebro.