{"id":1654,"date":"2019-09-16T16:41:24","date_gmt":"2019-09-16T16:41:24","guid":{"rendered":"http:\/\/www.gastronomicspain.com\/blog\/?p=1654"},"modified":"2021-09-23T00:23:02","modified_gmt":"2021-09-22T22:23:02","slug":"round-rice-cooking-paella","status":"publish","type":"post","link":"https:\/\/www.gastronomicspain.com\/blog\/en\/round-rice-cooking-paella\/","title":{"rendered":"Round rice is the most appropriate for cooking paella"},"content":{"rendered":"

When talking about round rice<\/strong>, we are possibly talking about the most consumed cereal in the world. According to the International Rice Research Institute, more than 80,000 different varieties of this product.\u00a0If you like rice for paellas<\/a><\/span><\/strong><\/span> from Valencia, here we have a wide variety that you are going to love<\/a><\/strong><\/span>.<\/p>\n

\"buy<\/a><\/p>\n

Depending on their form, round\u00a0rice for paella<\/strong>\u00a0classifications could be:<\/h2>\n

Sticky rice<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Medium rice<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Round or short rice<\/strong><\/p>\n

According to their organoleptic characteristics, the classification could have many types but in short, they could be established as follows:<\/p>\n

Aromatic rice,<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glutinous rice<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pigmented rice<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Brown rice<\/strong><\/p>\n

And much more, which is easy to understand, given the huge amount of different varieties<\/a><\/span><\/strong><\/span>.<\/p>\n

In the market, there is also precooked rice, that is a more easy and safe way for cooking rice, preventing the rice of being overdone, and maintaining a consistency and a controlled hydration. This often affects the absorption capacity of round rice<\/strong> flavours, limiting its capacity.<\/p>\n

In any case, it should be borne in mind that the use of rice<\/strong> and its consumption is very distinct according to different cultures, being in some of them a substitute for bread in meals. In other cultures, it is consumed as a garnish accompanying some foods and in others, among which is Spain, it is cooked with other products so that it is impregnated with its flavour. This gives rise to extraordinary recipes, and dishes which are highly appreciated by the Spaniards, but also by everyone who visits us and tries them out.<\/p>\n

Talking about a typical rice<\/strong> dish in Spain is basically talking about \u00abpaella\u00bb. While the most famous is undoubtedly the \u00abValencian paella\u00bb the truth is that there are countless different recipes of paella or rice dish, to the point that some restaurants boast of offering a different paella or rice<\/strong> dish for each day of the year.<\/p>\n

Whatever kind of rice<\/strong> dish you intend to cook, what it is really important is the quality of this rice, this is going to be one of the most determining factors of the result of the dish. One of the most suitable to absorb flavours is round rice<\/strong>; within this one, there are many kinds of rice with designation of origin in our country. There is one kind that everyone considers it as the best one, which is Bomba rice<\/u><\/strong><\/a><\/span>.<\/p>\n

We remember the slogan used in an advertisement by a rice<\/strong> manufacturer, which stated that, the cheapest ingredient of paella was undoubtedly round rice<\/strong>, so that no effort should be spared in the quality of its choice.<\/p>\n

In Spain, when preparing paellas or round<\/strong> rice<\/strong> dishes, you can choose from many varieties of round rice<\/strong>, all of them are of high quality and they have been carefully cultivated, selected, and packed.<\/p>\n

Although, as we have already said, the consumption of rice<\/strong> in our country is mainly of rice cooked with other products, the consumption of rice as a side dish is also gradually increasing. It has become an alternative to bread as a it contributes cereals and carbohydrates to our diet. The types of sticky rice and within them the aromatic ones are recommended, for this consumption as a side dish or complement, since being simply cooked makes it easier for appreciating more clearly their own characteristic flavours.<\/p>\n

Through our Gastronomic Spain<\/u><\/strong> website, you can <\/a>buy round rice online<\/a><\/u><\/strong><\/span> and receive it comfortably at home, in all countries of Europe.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

When talking about round rice, we are possibly talking about the most consumed cereal in the world. According to the International Rice Research Institute, more than 80,000 different varieties of this product.\u00a0If you like rice for paellas from Valencia, here we have a wide variety that you are going to love. Depending on their form, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1283],"tags":[95,750,516,79],"class_list":["post-1654","post","type-post","status-publish","format-standard","hentry","category-spanish-food","tag-bomba-rice","tag-buy-round-rice-online","tag-gastronomic-spain-en","tag-spanish-food"],"_links":{"self":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/1654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/comments?post=1654"}],"version-history":[{"count":5,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/1654\/revisions"}],"predecessor-version":[{"id":6211,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/1654\/revisions\/6211"}],"wp:attachment":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media?parent=1654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/categories?post=1654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/tags?post=1654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}