Bomba rice

Bomba is a short-grain Spanish rice prized for paella and other dry rice dishes. It absorbs stock while keeping a firm grain — the texture Spanish rice cooks aim for.

Why bomba (not risotto rice)

Arborio and similar Italian rices release more surface starch for creamy risotto. Bomba is built for arroz seco: separate grains, toasted bottom (socarrat), stock absorbed rather than stirred into creaminess.

Practical notes

• Typical absorption is high — follow package ratios, then adjust by eye
• Do not stir like risotto once the stock is in
• Use a wide pan so liquid evaporates evenly

Related entities

• Valencian cuisine
• Valencia’s rice dishes
• Fideuà (noodle cousin of the rice system)
• Saffron
• Spanish paella hub
• Paella Valenciana