What is the Difference Between Bomba Rice and Redonda Rice?

If you are cooking for yourself in Spain and want to explore some authentic Spanish foods you are probably planning on cooking a rice (arroz) dish or two. Therefore arroz bomba and arroz redonda are two types of rice that are going to be near the top of your shopping list.

While they look pretty similar, they have different purposes (and price points). In this post we’ll help you learn about their differences and decide which to use when cooking vegetarian and vegan food in Spain.

What is Bomba Rice?

Bomba rice is a short-grain variety primarily grown in the Valencia region. Renowned for its ability to absorb up to three times its volume in liquid, bomba rice retains its shape and remains firm after cooking and doesn’t become sticky. Bomba rice is most famously used in paella, one of Spain’s iconic dishes. Its structure allows it to soak up the rich flavours of the broth without becoming mushy. It’s also a great choice for other dishes like rice-based soups or vegan risottos where you want distinct grains that hold together well.

What is Redonda Rice?

Redonda rice, often referred to as “Valencia rice,” is another short-grain variety. Unlike bomba, redonda rice is more starchy and tends to be stickier when cooked. While it can absorb flavours, its capacity is less than that of bomba rice. The higher starch content of redonda rice makes it ideal for creamy dishes like arroz con leche (a traditional rice pudding) and vegan versions of other creamy desserts. It’s also suitable for thick, soupy rice dishes or risottos where a creamy texture is desired.

Key Differences Between Bomba and Redonda Rice

Texture:

• Bomba rice: Firm, non-sticky, and retains its shape.
• Redonda rice: Creamy and slightly sticky due to higher starch levels.

Liquid Absorption:

• Bomba rice: Absorbs up to three times its volume, making it perfect for flavour-rich dishes.
• Redonda rice: Absorbs less liquid but contributes creaminess to dishes.

Culinary Applications:

• Bomba rice: Ideal for dishes like paella, vegan broth rice, or structured risottos.
• Redonda rice: Great for desserts, creamy risottos, or thick rice based stews.

Choosing the Right Rice for Your Dish

When shopping for rice in Spanish supermarkets, consider the texture and flavour profile you want in your dish:

• For distinct, separate grains: Choose bomba rice. Its neutral flavour allows it to take on the tastes of the ingredients you’re cooking with, making it versatile for savoury dishes.
• For creamy, comforting dishes: Redonda rice is your best bet. Its natural starchiness brings a satisfying richness to desserts and creamy mains.

Tips for Cooking with Spanish Rice

• Read the labels carefully: Look for “arroz bomba” or “arroz redondo” on the packaging.
• Experiment with local recipes: Spanish supermarkets often stock pre-packaged spice mixes and broths that pair well with these rices.
• Pair with fresh, local produce: Spain’s markets are filled with seasonal vegetables, making it easy to craft vegan and vegetarian dishes that highlight the rice’s qualities.

Understanding the characteristics of bomba and redonda rice will help you feel more confident navigating Spanish grocery stores and help you create wonderful authentic meals whether you are crafting a vegan paella dish or looking for an accompaniment to a freshly cooked pisto.

Over to you…!! Have you used either bomba or redonda rice? Do you recommend either one?