Bomba rice is a paella grown in the Valencia region of Spain. This type of rice is known for its ability to absorb many flavors and hold its shape when cooked. In this blog post, we will teach you how to cook bomba rice, so it turns out perfectly every time!
What Is Bomba Rice, And Where Can You Find It?
Bomba rice is a type of rice grown in the Valencia region of Spain. It is prevalent throughout Latin America and Spain. You can purchase it from Latin American markets or online via Amazon.
How To Cook Bomba Rice On The Stovetop
Rinse the rice in a strainer under cold running water. Check all of the grains to be sure none of the grains are damaged. Remove any damaged grains and rinse until you have drained all of the water, but leave enough water to complete cooking the rice.
The plain part of this recipe is as much about proper sensory education as it is about proper technique. The overall consistency is important because bomba rice should not have dry spots or cracks while cooking since this will happen when you cook it over-stirred (meaning adding more liquid than necessary). Bomba rice is perfect every time with this method, so there is no need to add more water as you have done in the past!
What Are Some Of The Best Ways To Serve Bomba Rice Once It’s Cooked?
Bomba rice is always the star at a table, so take the time to make bomba rice when you have guests over!
1. Bomba Gratin
Heat olive oil in a casserole dish. Saute garlic until tender but not browned. Add diced onions and cook until translucent. Add thinly sliced mushrooms and saute until they are dark green. Season with salt and pepper, stir and cook for 5 minutes (if you do not season properly, your dish will taste like barbecue).
2. Bomba Rice And Quinoa Salad
Make the pesto by mixing cilantro, parsley, and garlic. Mix that with avocado, sliced red peppers, diced tomato, and lemon juice. Add this to your cooked bomba rice and mix in 1 cup of cooked quinoa. Season with salt and pepper to taste. Serve warm or cold!
3. Bomba Paella
Soak saffron in some water or broth before cooking. In a paella pan, heat olive oil until it is hot (not smoking). Add chopped garlic cloves, season with salt and pepper, and cook until it is fragrant (but not browned).
4. Bomba Risotto
Heat olive oil in a pan on medium heat. Add chopped garlic, season with salt and pepper, and cook until it is fragrant. Add white rice and saute with the garlic until the rice stops sticking together (but is not browned). Stir in broth, stir to mix well, and reduce heat to low for 10 minutes of cooking.
Variations In Traditional Bomba Rice Recipes
If you’d like to get a little fancier with your rice, consider trying these variations:
1. Chicken Bomba Rice
Cover chicken thighs with water and bring to a boil. Boil for 5 minutes, drain the chicken, and coarsely chop the meat. In a frying pan, heat oil on medium and saute garlic until it is tender but not browned. Saute onions until translucent, and then add mushrooms. Add chicken, tomatoes, salt, and pepper; cover the pan to let the flavors mingle for 5 minutes. Stir in your cooked bomba rice; cover for another 5 minutes (or longer if necessary). Serve with parmesan cheese or asparagus béarnaise.
2. Bomba Rice With Lentils
Add a cup of cooked brown or green lentils while stirring your bomba rice during the last 5 minutes of cooking.
3. Bomba Rice With Beans
Add a cup of cooked black-eyed peas, chickpeas, or adzuki beans when you add tomatoes. Add more water if needed to complete cooking, but not so much that the dish becomes soupy.
Bomba Rice For A Crowd – Tips And Tricks For Cooking Large Quantities
This is the easiest of all paella recipes. It takes just minutes to make and can be made with all kinds of ingredients, depending on your preferences.
1. Use a paella pan or cazuela to make the bomba rice. A paella pan keeps the rice from drying out when cooking and helps reduce splatter from adding too much liquid at once.
2. Make extra portions so everyone will have leftovers for lunch! You can use these as different side dishes or even take them out of the refrigerator, cut them in half, and use them as a wrap for an easy lunch!
Bomba Rice In The Slow Cooker
It is possible to make this recipe in a slow cooker. The main changes are that you will not need the olive oil, you will cook the onions and the garlic in a little bit of water, and you won’t cook the rice on a stovetop.
1. Add olive oil to your dish, then add sliced onions and garlic until tender but not browned.
2. Stir in your cooked bomba rice and then add tomatoes and chicken broth, cover, and let it cook on low for 8 hours or until everything is fully absorbed into the rice!
Other commonly used long-grain varieties include Arborio rice and Valencia rice (also called Valencian rice).
You can see that the term “bomba” should not be taken lightly. Bomba rice is a Spanish word that means it is indeed powerful. It comes from Valencia, Spain but was later brought to South America and is now known as “Rice of Kings.” It is the perfect rice for any dish, so feel free to go out and buy some today!