Nomen Bomba Rice (1Kg)

Nomen Bomba Rice

Nomen Bomba Rice is one of Spain’s most renowned varieties of rice. Valued for its unique texture and reliability during cooking, it has become the preferred choice of chefs for paella, arroz al horno, arroz meloso and arroz negro. This extra-quality rice is carefully selected and processed, resulting in grains that are uniform, pearly and white, with minimal broken kernels.

This medium-grain Japonica variety is celebrated for its distinctive cooking properties. The grains are small and round, with a lustrous appearance, and display a remarkable ability to absorb liquid without breaking down. Thanks to its high amylose content, Nomen Bomba Rice can take in two to three times its volume in broth while remaining firm and separate. The grains swell significantly, which is why they are likened to a “bomb”, but never become sticky or mushy.

Because of this unique structure, the rice is far more resistant to overcooking than other varieties. This quality makes it especially loved in Spanish gastronomy, where the perfection of a rice dish depends heavily on grain integrity. Home cooks and professional chefs alike appreciate its predictability and its ability to deliver consistently successful results with complex dishes.

Its neutral flavour is another great advantage. Unlike some rice varieties that carry a strong taste, Nomen Bomba absorbs the flavours of the stock, sofrito and spices in which it is cooked. This adaptability has made it the traditional rice for paella, whether it features seafood, meat or vegetables. Beyond paella, it is the rice of choice for drier preparations (arroz seco), baked rice dishes such as arroz al horno, and moister versions like arroz caldoso and arroz meloso. It remains equally popular for arroz negro, known for its rich squid ink flavour.

Cooking Nomen Bomba Rice requires a higher quantity of liquid than most varieties, typically in the ratio of one part rice to 2.5 or 3 parts of broth. The cooking time is around 18–20 minutes, followed by a resting period to allow the grains to settle and achieve the ideal consistency. The producer recommends cooking one part rice to three parts broth, simmering for 12 minutes if a brothier dish is desired and 14 minutes for a drier finish. This guidance highlights its predictability and the consistent quality the Nomen brand provides.

Nomen Bomba Rice is a product regulated under the prestigious D.O. Arroz de Valencia, D.O.P. Calasparra, and D.O.P. Arroz del Delta del Ebro. These denominations ensure strict standards, guaranteeing authenticity and high agricultural quality. The selection used in this packaging represents the highest category of bomba rice, with minimal broken grains, which ensures tenderness and that each kernel remains intact even under longer cooking times.

It is widely regarded as one of the finest choices for those wanting to recreate the traditional rice dishes of Spain in their kitchen. Whether preparing a classic Valencian paella or experimenting with regional recipes, this rice offers both authenticity and reliability. Its absorbency, neutral flavour and firm texture make it indispensable for anyone serious about Spanish cooking.

How the Spanish Enjoy Nomen Bomba Rice

In Spain, bomba rice is considered the standard for paella and similar rice-based dishes.

In Valencia, it is closely tied to the tradition of paella valenciana, made with rabbit, chicken, beans and saffron. Along the Mediterranean coast, seafood paella with prawns, mussels and squid is hugely popular.

In Catalonia, arroz negro, prepared with squid ink showcases its absorbency and characteristic firmness. In other parts of Spain, it is used for arroz meloso, a creamy yet loose rice dish cooked with fish or meat stock, and for arroz caldoso, which is more like a soup and full of rich broth.

Spaniards value bomba rice for its consistency and reliability, knowing each serving will capture the essence of the cooking stock, making it the heart of their most celebrated dishes.