Bomba rice

It is commonly used in paella and other dishes in Valencian cuisine, and is often referred to as Valencia rice.

[1] Bomba rice is believed to have originated from an Indian variety which was brought to the Iberian Peninsula via the Middle East.

It is short grained with a pearly white color and a uniform consistency.

One important property of bomba is its ability to absorb two or three times its volume in water without bursting.

Bomba is one of the most expensive varieties of rice from Spain, especially the Denominación de Origen (D.O.)