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 very little about ingredients. Rice has become a mere brand name, linked to a chef's fame or a particular brand. But few stop to consider the essentials: what kind of rice are you actually using? What variety is it, what milling level is it, what is its starch content?

Cooking isn't enough; you need to know and understand. In a world full of myths and quick recipes, at SIDONNIS we want to return to the essentials: 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 truly good paella. Because with your SIDONNIS gas burner , by choosing the right rice and treating it with the respect it deserves, you can cook like the true masters.

Rice and its structure: from the field to the fire

The process begins with paddy rice , just as it is harvested from the field. From this we can extract:

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

● White Rice : After blanching, 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.

Grinding and polishing don't just affect appearance: they determine how much flavor the bean absorbs and how it performs during brewing. More polish equals whiter beans, which means more flavor absorption, but also a greater risk of the bean 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.

Based on its amylose content, rice is classified as follows:

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

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

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

Guys of rice used in traditional cooking

Tancat rices , grown in former dried-up marshland areas, enjoy unique conditions: clean, running water, specific microclimates and exceptional terroirs.

This allows obtaining single-varietal rices with PDO (Protected Designation of Origin), with:

● Homogeneous grains

● Even cooking

● Replicable texture

● Pure and consistent flavor

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

1. Bomba Rice

● High resistance to overcooking

● High broth absorption capacity

● Ideal for: traditional paellas, dry rice dishes

● Cooking time: longer

2. Senia Rice

● Absorbs flavors intensely

● Lower resistance to overcooking

● Requires greater technical precision

● Ideal for: creamy and soupy 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 a paella pan

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

A good paella rice 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 prepared rice breaks down, becomes mushy, loses flavor, and ruins even the best recipe.

How to choose the right rice for your paella?

There isn't one single best variety. The important thing is that the rice you choose is suitable for the cooking method and that you always use the same type to perfect cooking times and quantities. Some key points:

● Don't constantly change brands

● Respect the specific water/rice ratio for each variety

● Observe the behavior of the grain: does it open up?, does it become mushy?, does it absorb the broth well?

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

1. The appropriate rice variety (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 lightweight alloy body, and a stainless steel finish, ensuring that every rice dish you cook is a success.

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

#riceculture