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Also known as: Valencia rice, Arroz Bomba, Spanish short-grain rice, Calasparra rice
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Bomba rice is a short-grain variety that expands in width rather than length and can absorb massive amounts of broth while remaining firm and distinct.
Yes, but Arborio is creamier and starchier. If using Arborio for paella, be careful not to overcook it or stir it, as it may become too sticky.
It typically takes about 18 to 20 minutes to cook, followed by a 5-minute resting period.
Generally, no. For dishes like paella, you want the starch to stay on the grain to help the texture, though some prefer a quick rinse to remove surface dust.
Yes, like all pure rice varieties, Bomba rice is naturally gluten-free.
The standard ratio is 3 parts liquid to 1 part rice, which is higher than the 2:1 ratio used for most long-grain rices.
It is a low-yield crop that requires specific growing conditions in Spain and is often harvested by hand or with specialized equipment.
Yes, cooked Bomba rice freezes well. Store it in an airtight container for up to 3 months.
Look for the 'D.O.' (Denominación de Origen) seal from Calasparra or Valencia on the packaging.
Bomba Rice is a versatile ingredient found in cuisines around the world. With 352 calories per 100g and 7 grams of protein, it's a nutritious addition to many dishes.
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