Discover the types of rice from Valencia
Cultivated Rice PDO “Riuet”:
Bomba
Recommended for dry “paella” type rice dishes. Approximate cooking time: 18 minutes.
Albufera
Recommended for soupy rice dishes, broths and risottos. Approximate cooking time: 18 minutes.
Jsendra and Gleva
Its grains are medium-sized and pearly, and its humidity favours the absorption of flavours. After cooking, it is creamy yet retains all its taste and texture. The grains increase in size by 70% and absorb the flavours of the stock and the other ingredients very well, it releases a lot of starch during cooking.
The cooking time is 16 to 18 minutes.
Marisma
Its grain is medium-large, coarse and very pearly. It has a great capacity to absorb flavours, it releases a lot of starch, with a very creamy final texture and one of its properties is a shorter cooking time than the rest of the round rices.
The cooking time is 14-16 minutes.
Redondo
It comes from the Sénia and Bahía varieties. Recommended for dry rice dishes.
Approximate cooking time: 17 minutes.
Carnaroli
It differs from other Italian varieties due to its higher starch content, firmer texture and larger grain size.
Recommended for risottos and rice pudding. Approximate cooking time: 25 minutes.
Wholemeal
It is very rich in dietary fibre, vitamins and other essential elements and should be soaked overnight and boiled with a lot of water.
Used for salads and side dishes. Approximate cooking time: 30 minutes.
Prohibido
It was cultivated in ancient China and only the imperial family was allowed to eat it. Its grain is round, black in colour and has a particular smell and taste. Before consumption it must be left to soak for several hours then boiled with a lot of water.
It is recommended as a garnish and in salads. Approximate cooking time: 35 minutes.
Aromatic
It is a long and crystalline grain originating from Southeast Asia, Always loose after cooking, it has a characteristic aroma and special flavour. It should be cooked in two measures of water to one of rice.
Recommended for side dishes and salads. Approximate cooking time: 15 minutes.
Long
A variety of Asian origin, it remains loose after cooking and is the most widely used rice in the world. It must be cooked with two measures of water to one of rice.
Used for side dishes and salads. Approximate cooking time: 14 minutes.
Sushi
Specially cultivated for the preparation of traditional Japanese and Middle Eastern dishes. Once cooked, the grains stick together without losing their shape. It should be washed seven times and soaked for half an hour before cooking. Use two measures of water to one of rice and cook covered on a low heat.
It is the perfect rice to prepare Sushi. Approximate cooking time: 14 minutes.
Steamed
A medium-grained, pearly Japonica variety. As it has been steam treated it doesn’t stick and can be rested for prolonged periods. It should be boiled with a lot of water. Recommended for dishes that require a long wait between preparation and consumption.
Approximate cooking time: 20 minutes.
Cultivated “Tartana” PDO rice:
Bomba
Its grain absorbs the flavours of the broth in a special way, achieving an exceptional taste, it doubles its volume during cooking and does not stick or go lumpy. This variety is particularly suitable for Mediterranean rice dishes: paellas, dry and soupy rice dishes.
The cooking time is around 18 – 20 minutes.
Sénia
Sénia type rice is moist, that helps the conduction of flavours and makes it creamy after cooking. It increases in size by 70%, in both length and thickness. It absorbs the flavours of the ´sofrito` very well and releases starch during cooking. This rice is recommended for all types of Mediterranean rice dishes.
The cooking time is 18 minutes.
Marisma
The Marisma variety stands out for the large size of its grain: round, thick and pearly, with a great absorption capacity and little loss of starch during cooking. It absorbs the flavours of the ingredients excellently and is used especially for broths and risottos, as well as for sweet dishes, such as the classic rice pudding.
The cooking time is 14-16 minutes.
Albufera
It is round and pearly and is characterised by sharing some of the excellence of Bomba and Sénia as it comes from the cross-cultivation of these varieties. After cooking the grain maintains its shape and firmness and has absorbed all the flavours of the stock. This rice is ideal for cooking in various ways, in dry rice dishes in a paella pan or in the oven, in soupy rice dishes and even in risottos.
Cooking time is around 18 minutes.
Brown rice
Brown rice is a Sénia type rice that is not husked, that is to say, it keeps the cylindrical film that covers the white grain. This means that it has more fibre and a higher nutrient content of vitamins and minerals. It is recommended for slimming diets and to improve intestinal transit. It is ideal for salads and as a garnish to accompany meat.
The cooking time is 30-35 min. This can be shortened to 18-20 min by soaking beforehand in water to hydrate it.
