Bomba rice (Round-grain Rice)


The most used rice on the east coast of Spain

Bomba rice, originally from the Ebro Delta, is a clear reference in Mediterranean cuisine and it is the most well-known rice on the east coast of Spain. It is essential in any cuisine, never overcooks and remains loose when cooked. Its great absorption capacity and its texture make this rice a chef’s favourite as it maintains its firmness for longer than any other round-grain rice.

Cooking time is 15 minutes for rice cooked in broth and 18 minutes for dry rice.

Download technical file: TD - Bomba rice (Round-grain Rice).pdf
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