This Arroz Bomba is from Valencia – the home of the Paella.
The variety Arroz Bomba has excellent absorption properties. Using this rice makes the perfect Paella. Also ideal for Risottos.
About This Rice
Bomba rice (Spanish: arroz bomba; Catalan: arròs bomba) is a short-grain variety of rice, mainly cultivated in the eastern regions of Spain. It is mostly used in paella and other dishes in Valencian cuisine, and is sometimes referred to as Valencia rice.
Known for its non-stick properties due to its high amylose content. It is a pearly white colour and a uniform consistency. One important property of bomba is its ability to absorb two or three times its volume in water without bursting and the grains of rice tend to hold their structure well after cooking. The grains expand in width like an accordion to form little “bombs” hence the name “Bomba”!
Origins:
It is thought to have originated from an Indian variety which was brought to the Iberian Peninsula via the Middle East.
| NUTRITION | PER 100G* |
|---|---|
| Energy | 497 kJ/ 117 kcal |
| Fat | 0.3g |
| of which saturates | 0.1g |
| Carbohydrate | 25.5g |
| of which sugars | 0g |
| Fibre | 1.4g |
| Protein | 2.4g |
| Salt | Trace |
| * Typical values per 100g | |
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