Bomba rice

Maintaining their artisan rice mill from 1935 and contributing to the conservation of the industrial heritage in the Ebro Delta, the Margalef brothers, third generation of rice producers, cultivate, process and package the best homegrown rice. They make rice in an artisanal and traditional way without adding any chemical conservation treatment. For this reason, all its rice is vacuum packed in order to preserve all the properties and culinary qualities of the recently harvested rice. We have before us one of the kings of Mediterranean rice, which despite its great quality, was on the verge of disappearing due to its low productivity and the great care it needs to obtain a healthy and good-looking grain. Indispensable and highly appreciated for cooking paellas, dry, brothy or mellow rice, because when we cook it and exceed the optimal cooking time for a few minutes, the rice resists a lot and does not open, and when this happens, it does so transversally, it does not longitudinally, it swells (hence the name), so the grain remains loose and smooth. It is a rice with a great capacity to absorb flavours, with great resistance to pasting and grain growth. Some rules for cooking: Its cooking is 10-12 minutes, needing 2.5 glasses of broth for every 1 cup of rice (this can vary depending on factors such as casserole, heat intensity, broth...). This rice, as it does not contain any type of preservative product, once the container is opened and inside the cloth bag, it must be kept in the refrigerator. Here you have several RECIPES to enjoy our bomba rice Net Weight: 1Kg Packaging: cloth bag with vacuum bag. Production area: Ebro delta (Tarragona). Variety: bomb. Type: round grain.