Spanish Bomba Rice

Bomba rice is a prized short-grain rice known for its round shape, pearly white color, and exceptional ability to absorb liquid without losing its structure. Compared to most other rices, Bomba grains are shorter and more compact, and they expand outward rather than splitting lengthwise as they cook. This unique behavior allows them to take on significantly more flavor from broth, saffron, and seasonings while remaining separate and firm.

Bomba rice is best known as the gold standard for paella, but its qualities also make it ideal for arroz caldoso, seafood rice dishes, and other preparations where the grain must absorb liquid yet stay intact. It can take up nearly three times its volume in liquid, far more than standard long- or medium-grain rice, which helps produce deeply flavored dishes without turning mushy. The texture remains distinct and slightly springy, even when cooked longer than usual, giving cooks a wider margin of error.

To cook Bomba rice properly, it should be simmered uncovered in a well-seasoned broth and stirred as little as possible once the liquid is added. Typical ratios range from 1 part rice to 2.5–3 parts liquid, depending on the dish. Sivaris sources this rice from the protected Albufera Natural Reserve near Valencia, where traditional cultivation and careful milling preserve the grain’s integrity and performance in the kitchen.