About the rice variety
Rice of the japonica subspecies with a round and pearly grain, very large in size. It is grown in the ecological environment of the Albufera Natural Park.
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.