Bomba Rice Recipe
Bomba rice is a short-grain variety of rice primarily grown in the Valencia region of Spain. Bomba rice is commonly used in traditional Spanish dishes such as paella. Its unique shape and texture make it ideal for absorbing the rich broth and flavors of a paella dish. With its ability to hold up well in soups and stews, Bomba rice has gained popularity among chefs and home cooks for its versatility and delicious taste.
Equipment
- A heavy bottom pan with a fitting lid
Ingredients
- 200 grams Bomba Rice
- Salt
- 500 grams Water
- 1 tbsp Olive Oil
Instructions
- Wash the rice thoroughly until the water runs clear.
- Heat olive oil in a pan with a heavy bottom and a tight-fitting lid on medium heat.
- Mix the washed rice into the heated oil, ensuring all grains are coated. Toast on low heat for a few minutes until the color changes and a pleasant aroma arises, stirring constantly.
- Remove the pan from heat and thoroughly mix in cold water and salt (2.5 cups of water for each cup of rice).
- Cover the pan with the lid and place it on high heat until the water boils. Reduce the heat to low once the water boils, maintaining a light simmer. Let it cook for 16 minutes from this point.
- Turn off the heat after 16 minutes and allow the sealed pan to rest for 5 minutes.
- Remove the lid and fluff up the rice using a fork. Your perfectly cooked bomba rice is now ready to be served!
Notes
- To avoid breaking up the grains, don't stir the saucepan while cooking.
- Use the same unit of measurement for water and rice.
- Keep the rice in the refrigerator in an airtight container for up to three days.
- For prolonged storage, place the rice in an airtight container or freezer bag for up to three months.