About the rice variety
Round and pearly grain rice from the Japonica family, traditionally produced in Spain. It has been cultivated in the ecological environment of the Albufera Natural Park for generations.
Its texture, once cooked, is tender and juicy. The regularity of the size maintained by its grains offers a pleasant sensation to the eye and to the palate.
Recommended for Mediterranean cuisine, especially paella. Two proportions of water for one of rice. Approximate cooking time: 15 minutes.
It absorbs a large amount of the flavor of the broth in which it is cooked, although it thickens easily.