Rice is a source of carbohydrates. Although in the Mediterranean diet, carbohydrates are mainly obtained from other vegetable sources (wheat), rice plays a very important role in our diet, being the basis of typical products of Spanish cuisine such as paella, rice pudding and Cuban-style rice.
The best selection of rices from Spain.
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Summary: Rice is a fundamental ingredient in many dishes of the Mediterranean diet. Also, its quality is essential for all of them to cook at the same time. Likewise, this fantastic selection of rice is at your disposal in our store in Las Rozas de Madrid.
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1. What is rice?
Rice is a source of carbohydrates. Although in the Mediterranean diet, carbohydrates are mainly obtained from other vegetable sources (wheat), rice plays a very important role in our diet, being the basis of typical products of Spanish cuisine such as paella, rice pudding and rice a la cubana.
2. How to differentiate a quality rice?
The quality of rice gourmet in the preparation of typical Spanish dishes is fundamental, despite the fact that we often underestimate rice as the lowest cost product.
To obtain a quality rice, it must be from the same year, from the same origin and variety. If they are mixed with those of other origins and varieties, the grains of each variety and zone have different cooking times, that is to say, that when they are cooked, some grains will be overcooked and others hard, and the dish will not be good for us.
3. Types of rice dishes:
There are a huge variety of rice varieties and each is recommended for each type of dish. Here we have selected the Spanish varieties to prepare the most typical Spanish dishes…. Below we give a short description of each variety we offer:
a) Bomba rice:
Bomba rice is one of the most appreciated of all the Spanish varieties. A rice originating in Spain since the Middle Ages and which was made successive natural selections to reach the known rice bomb that we consume today.
Bomba rice is a variety of short rice with a pearly structure and when cooked it can more than double its initial volume. This rice is highly appreciated for its excellent culinary qualities, as it absorbs very well the aromas and flavours that accompany its cooking, always remaining loose, well cooked and whole, that is to say, it is not overcooked.
This rice is ideal for making any typical Spanish dish and is widely used in the preparation of
b) Maratelli Rice:
Maratelli rice has several uses, among them for the production of this type of rice, it is characterized by its great absorption capacity, greater than that of the bomba but with the stickiness of being overcooked.
Maratelli rice is a variety originating in Italy which has been imported and which has also been cultivated here in Spain. Maratelli rice is grown in the Ebro valleys of Navarre and Aragon.
Maratelli rice is a rice that has a pearly structure with very good cooking and multiplies its volume after cooking. An ideal rice for takeaway and risotto dishes. It can also be used for paellas but care must be taken not to overdo it.
c) Marisma Rice:
Marisma rice is a Spanish variety grown in Valencia and other parts of Spain. This rice is highly appreciated for its excellent culinary qualities, mainly for its unctuousness. A rice has a slightly lower cooking point than other rice dishes.
The marsh rice is great for preparing typical dishes of the Mediterranean diet such as honeyed rice, broths and rice pudding.
d) White round rice:
Round rice would be the most common and commonly used rice.
Round rice includes several varieties of rice grown in Valencia. Round rice is a pearly rice with a length of just over 5 mm and doubles in size when cooked.
The rounded rice would be the most versatile of all, which can be used for any dish typical of the Mediterranean diet and absorbs very well the liquid and aroma with which it is cooked. The only thing is that you have to be careful with the cooking times so that it doesn’t go too far.
e) Wholegrain rice
Wholegrain rice is the most natural and healthy of all, as it has only been husked off and remains in its bran layer. The other rice dishes undergo a polishing process until the whole bran layer is removed.
Wholegrain rice, containing the whole grain, retains all its fiber, minerals, iron, magnesium, potassium and calcium and vitamins, vitamins B1, B2 and B3, vitamins D.
The structure and flavor of wholegrain rice is quite different from other types of rice, which must be soaked before cooking and its cooking point is longer, between 40 to 45 minutes.
Wholegrain rice is ideal for a more balanced diet and weight loss. It can be used as a substitute for any other variety of rice.
We recommend wholegrain rice from controlled areas, as brown rice absorbs arsenic from contaminated soils.
4. Frequently asked questions
The questions you usually ask us about rice dishes are the following:
a) Is it worth paying for good rice?
The opinion of using quality rice is very widespread among expert cooks, because if it is a quality rice, it means that it is a mixture of old rice and from different sources. This means that they are not all cooked at the same time. As a consequence, the dishes you prepare with this carbohydrate will never be ready.
b) How to make the rice looser?
To obtain the loosest rice it can be obtained in two ways; first, you can wash the rice before cooking it, to remove the starch; the second way would be to feriate it before putting it to cook.
Source.
Denomination of Origin Rice from Valencia
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