Grain
Short-grain rice
Also called bomba, calasparra, arborio-style paella rice
What it is
Stubby rice that drinks stock while keeping a distinct grain โ the point of paella and some risottos.
Origin
Mediterranean and East Asian short-grain traditions; Spanish bomba is the paella reference.
Flavour
Clean, faintly nutty, mostly a texture ingredient.
How to use it
Do not treat it like long-grain steamed rice. Toast in oil, add liquid gradually or in measured stages, and do not stir paella like risotto.
Storage
Airtight, cool, dry.
Can you recognise Short-grain rice?
Ingredient challengeQuestions about Short-grain rice
From this ingredient's notes in the catalogue โ not a chatbot.
What is Short-grain rice?
Stubby rice that drinks stock while keeping a distinct grain โ the point of paella and some risottos.
How do I use Short-grain rice?
Do not treat it like long-grain steamed rice. Toast in oil, add liquid gradually or in measured stages, and do not stir paella like risotto.
How do I store Short-grain rice?
Airtight, cool, dry.
What does it taste like?
Clean, faintly nutty, mostly a texture ingredient.
What can replace Short-grain rice?
Rice (medium for paella, risotto-adjacent). Long-grain will not drink the same way. The dish will be looser.
Nutrition
Per 100g ยท estimate ยท USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Recipes using it
Paella
Paella
A wide-pan rice from Valencia โ saffron, sofrito, and a toasted bottom. Not a dumping ground for every seafood in the shop.
1 hr 10 minA bit of workNo chilli
Risotto alla Milanese
Risotto alla Milanese
Saffron risotto, yellow on purpose โ bone marrow if you are old-school, butter and parmigiano if you are cooking on a Tuesday.
40 minMediumNo chilli