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TYPES OF RICE
WHY USE PAELLA RICE
When cooked, paella rice is relatively firm in the middle and softer on the outside. This distinguishes it from an Italian risotto where all of the rice grain is soft and creamy. Paella rice therefore has a soft outside but the firmer central part of the rice allows each grain of rice to be separate. That's the ideal.
WHICH TYPE OF PAELLA RICE IS BEST
Because of the the way Bomba rice is grown (i.e. cool), when cooked it absorbs more liquid compared to other paella rice. Whereas most paella rice absorbs twice their volume of water, Bomba rice will absorb three times its volume of water, a fact you need to remember when adding liquid to your paella.
This ability to absorb more liquid than other paella rice distinguishes Bomba rice. The liquid in a cooking paella contains all the flavour and the more flavour in the rice the better the paella.