Bomba Valencia Rice / 10 lb

Rice is a key ingredient in paella and central to many rice-based dishes called "arroces" in Spain. Bomba Rice is a short-grain rice specially bred for preparing paella. It is very different from other well-known short-grain rice varieties such as Italian Arborio rice, which is bred to be creamy, or Asian sushi rice, which is often sticky.

Bomba is a type of rice prized for its starchy center, which can absorb three times its volume in cooking liquid. Its hardness and structure does not break down easily, however, so it cooks to distinct separate grains, never sticky or mushy. When cooked Bomba Rice maintains its shape and bite while absorbing three times its volume in liquid, creating an intense flavor. Bomba Rice expands in width instead of length, to form round "bombs."

This centuries-old short grain rice with a leisurely maturing process (it takes 30% longer to mature than other kinds of rice) has been harvested since the 14th century. This extended growing cycle produces exceptionally dehydrated kernels ready to absorb even more of the tasty sauces and flavors of paella broth and other Mediterranean recipes.

Heat 2 tablespoons olive oil in heavy pan over medium heat. Add 1 cup Bomba Valencia Rice and stir 2 minutes. Add 3 cups water or stock. Bring to a boil, stirring once. Reduce heat to medium and cook, uncovered, until thin crust forms on bottom, about 18 minutes. Remove from heat and let stand 10 minutes before serving.