IMAGE 1- Short grain Rice
It is the Bahía-Senia type short grain rice, and groups a range of varieties that are grown in the area of Valencia such as Senia, J.Sendra, Montsianei and Gleva.
It is a pearled short grain of approximately 5.2 mm, that doubles its size when cooked.
Our short grain rice, cultivated in the fields of Valencia, adheres to the grain all the flavour of the broth and its ingredients and all the aroma from the cooking. So much so that we can appreciate the difference of a rice cooked with firewood as we can also notice that nuance.
It is a pleasure for the most demanding palates. We recommend that you always have it in your kitchen; it is a guaranteed success to prepare any typical dish from the Mediterranean area.
/ IMAGE 2- “Bomba” Rice
Grown in the Iberian peninsula since the Middle Ages and preserved by genetic selection at the Rice Station at Sueca (Valencia) since 1929. The production of “Bomba” rice is limited as it is delicate to grow. For many years, the cultivation and production of this variety seemed extinguished, but our company has been committed to Bomba rice and has produced it since its foundation and up until today.
It is a short grain variety with a pearled colour. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked.
Its main characteristic is its great capacity to absorb flavours and aromas and that when cooked it is always “al dente”, loose and whole.
These culinary excellences make it be considered as one of the best rice varieties in the world by expert chefs and for it to be called the “King of Rices”. The gourmet rice par excellence, we can find it in the best delicatessen shops in the world.
Especially recommended for Paellas, “Abanda” rice, etc, although it can also be used for creamy or juicy rice dishes.
/ IMAGE 3- Maratelli Rice The seed of this variety is original from Italy, but our Maratelli is grown in Spain in the areas of Aragon and Navarra.
It is a short grain rice with a pearled texture.
It has exceptional resistance to cooking. Its extraordinary qualities, especially its consistency once cooked make it the ideal rice for catering and take away food companies, as after being cooked it maintains a good consistency until it is consumed. It is, therefore, very good for “Take away food”, catering and risottos.
/ IMAGE 4- Marisma Rice
Short grain rice of exceptional cooking qualities and very creamy.
Our Marisma rice is cultivated in the fields of Valencia although it is also grown in other areas of Spain.
It takes less time to cook, and it must be removed from the heat when it is ‘al dente’.
We recommend it to prepare creamy and juicy rice dishes and rice pudding.
/IMAGE 5- LONG GRAIN RICE
Long and thin grain rice, approximately three times longer than wider. Our long grain rice is grown in fields of Valencia and Andalusia.
It differs from short grain rice in that it does not contain starch, and is, therefore, loose, whole and light when cooked and has little flavour absorption. It is ideal as an accompaniment to sauces, garnishes and salads, both for hot and cold dishes.
This is the most-used type of rice in the world. In Asia, America, Africa, people accompany their dishes with rice as we use bread. Although, in the past, this type of rice was not consumed very much in Spain, it is every day more popular, as it is the ideal rice for salads and garnishes.
/ IMAGE 6- PARBOILED RICE
Parboiled rice has undergone a treatment with water vapour which adheres the cuticle to the grain’s core, hence its golden colour.
Our parboiled rice is a long-grain rice, rich in fibre and minerals. It is always loose and firm, always ‘al dente'; we can prepare dishes one hour before or more and it is always as freshly-made.
Especial recommendation: store it in the fridge once cooked, for later use.
/ IMAGE 7- GUADIAMAR RICE
It is maybe the less known rice; we all talk about short grain rice, long grain rice, aromatic rice, yet we rarely recall medium grain rice.
It is a medium grain rice with a crystalline appearance. It is grown in the areas of Aragon and Navarra.
We could say it is in between long grain rice and short grain rice. Therefore, although it does not absorb as much flavour as the short grain rice it withstands the cooking process very well and remains very loose.
On some occasions, at the request by some international markets, we treat it with oil, the resulting product is called Camolino rice.
/ IMAGE 8- BROWN RICE
Rice to which we have simply removed the hull, it is the rice with the highest fibre contents. It maintains the full germ with the layer of bran that covers it, conferring it a light brown colour. It has more nutritional value than white rice as the bran contains many elements such as vitamins B1, B2, B3, vitamin D, iron, magnesium, calcium and potassium. It also maintains the germ which provides proteins and fatty acids.
It has a different flavour than white rice and a chewable texture. It is recommended whenever we want to provide more fibre, vitamins and minerals, for slimming diets and to improve the intestinal transit.
It requires a longer and slower cooking time. Before cooking it, we should leave it to soak for a few hours and then cook it for 40 to 45 minutes.