Types of rice: the ingredient that decides the success of your paella

In today's culinary world, there's a lot of talk about recipes and little about ingredients. Rice has become a mere brand name linked to a chef's or brand's fame. But few people stop to consider the essentials: what type of rice are you actually using? What is its variety, its milling level, its starch content?

It's not enough to cook; you have to know and understand. In a world full of myths and quick recipes, at SIDONNIS we want to get back to the basics: authentic knowledge. With the help of José Zafra ( @pasionporlapaella ), a humble paella maker and researcher of #riceculture, we invite you to rediscover fire, rice, and the truth behind a great paella. Because with your SIDONNIS gas burner , knowing how to choose the right rice and treating it properly will help you cook like a true master.

Rice and its structure: from the field to the fire

The process begins with the paddy rice , as it's harvested from the field. From there, we can extract:

● Brown Rice : retains the outer brown cuticle. It is not a variety, but a state of the grain.

● White Rice : After bleaching, the bran is removed. Ideal for most recipes, but it still retains a thin layer of fat.

● Polished Rice : the last layer of fat is removed to improve preservation and avoid rancid flavors.

Milling and polishing don't just affect appearance: they determine how much flavor the bean absorbs and how it behaves when cooked. More polish = whiter = more absorption, but a higher risk of grain splitting.

The importance of starch content

Rice is mainly composed of starch, which in turn is divided into:

● Amylose : gives firmness to the grain.

● Amylopectin : provides creaminess and adhesion.

According to its amylose content, rice is classified as:

● Rich in amylose (25-30%): dry and firm when cooked. They harden when cooled.

● Intermediate content (20-24%): tender and moist texture. They remain stable when chilled.

● Low in amylose (10-19%): sticky texture. Tendency to become pasty.

Guys of rice used in traditional cooking

Tancat rice , grown in former drained marsh areas, enjoys unique conditions: clean, running water, specific microclimates and exceptional terroirs.

This allows obtaining single-variety rice with DO (Designation of Origin), with:

● Homogeneous grains

● Uniform cooking

● Replicable texture

● Pure and constant flavor

Here we present the main varieties of rice used in paellas and Mediterranean rice dishes, along with their characteristics:

1. Bomba Rice

● High resistance to overcooking

● Great broth absorption capacity

● Ideal for: traditional paellas, dry rice dishes

● Cooking time: longer

2. Senia Rice

● Absorbs flavors intensely

● Less resistance to overcooking

● Requires greater technical precision

● Ideal for: creamy and brothy rice dishes

● Texture: creamier

3. Albufera Rice

● Hybrid between Bomba and Senia

● Perfect balance between flavor and structure

● Firm texture, loose grain, deep flavor

● Ideal for: Valencian paella, senyoret rice, banda rice

● Cooking time: shorter than Bomba

● Very stable, ideal for outdoor kitchens with paella pans

The ideal rice: single-variety, fresh and well-milled

A good rice for paella should:

● Be part of the current campaign

● Have complete traceability

● Be well ground and polished

● Maintain a high percentage of whole grain (minimum 55-60%)

Aged or poorly processed rice breaks, becomes mushy, loses flavor, and ruins even the best recipe.

How to choose the right rice for your paella?

There's no single best variety. The important thing is that the rice chosen is suited to the cooking method and that the same rice is always used to perfect the timing and quantities. Some key points:

● Do not change brands constantly

● Respect the water/rice ratio specific to each variety

● Observe the grain's behavior: does it open? Does it become mushy? Does it absorb the broth well?

A good paella is the result of a balance between three elements:

1. The right variety of rice (Albufera, Bomba, Senia,…)

2. A powerful and controlled fire – like the SIDONNIS gas burner

3. A good quality paella pan , adapted to the diameter of the fire

At SIDONNIS, we understand that good cooking depends not only on the ingredients, but also on technical control. That's why our gas burners feature a double adjustable ring, a robust light alloy body, and a stainless steel finish, so every rice you cook is a success.

Because cooking is telling a story. And with the right rice, every story can end in applause.

#riceculture