Bomba Rice Recipe
Bomba rice is a short-grain Spanish rice known for absorbing flavors beautifully while maintaining its texture. This recipe ensures perfectly cooked grains using the absorption method, eliminating the need for a paella pan. Lightly toasted, then simmered, the rice turns fluffy, aromatic, and ideal for various dishes.
Equipment
- Heavy-bottomed pan with a tight-fitting lid
- Fine-mesh strainer
- Wooden spoon or spatula
- Measuring cups
- Stove with adjustable burners
- Fork for fluffing
Ingredients
- 1 tbsp Olive Oil
- 500 g Water
- 200 g Bomba Rice
- Salt To Taste
Instructions
- Thoroughly wash the rice until the water runs clear.
- Heat olive oil in a heavy-bottomed pan over medium heat, then add the washed rice, stirring well to coat.
- Toast the grains on low heat, stirring constantly, until they start to change color and release a nutty aroma.
- Remove the pan from the heat, add cold water and salt, and stir thoroughly before placing the lid on.
- Set the pan over high heat, and as soon as the water reaches a boil, lower the heat to maintain a gentle simmer.
- Cook undisturbed for 16 minutes, then turn off the heat and let the pan rest, covered, for 5 minutes.
- After resting, remove the lid and fluff the rice with a fork before serving.
