Paella Rice Question

BENTE

ok i could not find bomba rice.. i looked around town and at the resturant depot and could not find any...


i am still going to do my first paella today using valencia rice by mahatma.. so here is my question.. while reading naked whiz's paella page (thanks whiz) he says "Also be aware that these different types of rice absorb different quantities of liquid, so you may need to adjust a recipe if you substitute a different type of rice"

does anyone know the right amount of liquid to use for the valencia rice i have?



thanks

DryFly

I'd follow the recipe and when cooking time is reached taste a few grains of rice. If too al dente add a little more stock and cook for 10 minutes or so. Good Luck. Paella is a favorite.

Little Chef

Bente....I think the usual ratio is 2:1 with this rice, but with paella you also have moisture from veggies and seafoods. I would go with 1 3/4 c water to 1 c rice. You can always add a bit more liquid at the end if you must. Good luck!!

lowercasebill

i ordered mine from amazon
then you can be ready for the next time

click

Canugghead

I'm cooking paella later today too. Using Arroz Agulha rice instead of Bomba. My wife experimented a small plain rice cook on stovetop with 1/2c rice to 3/4c water. She let it stand after it started boiling. After 20 minutes the rice was done and just slightly al dante. The TNW recipe calls for 3.5 cup broth and 1.5 cup bomba, I'm going to start with 2.75 cup broth and 2 cup Arroz Agulha (guessing this rice will not swell as much as bomba since it doesn't absorb as much liquid). Like you said, there's liquid from other ingredients and more broth can be added if needed. How does this sound? Thanks.

p.s. edited ratio in experiment above

Fidel

After your call the other day I decided to do paella today as well. Excellent choice. I am doing chicken and shrimp with a smoked mozzarella and artichoke sausage, roasted red peppers, quartered choke hearts, and maybe some other goodies.

I would follow the instructions on the bag of rice - and back off the liquid just a hair, maybe a couple tablespoons or so to give the soccorat a chance. Do not cut the liquid in half no matter what. :evil:

Everyone take pics - should be an interesting "Look at my paella" thread later this evening. I may even post a photo of some New England style paella......stay tuned.

Little Chef

That is not a rice I am familiar with. (Is that a Brand name?) :blink: It sounds rather short on the liquids though. :huh: I would follow the package directions for water to rice ratio, but decrease my water slightly. In other words, if the package says 1 cup rice to be cooked in 2 c liquid, I would reduce my liquids to 1 3/4c. Sorry I can't be more help! Maybe somebody will see this that is familiar with that particular rice.

BENTE

i really appreciate the imput!!

fidel i will try to take a picture so when i upgrade computers i will show it off

Davekatz

I made my last batch with 1 1/2 cups of Arborio rice and 3 cups of stock and it came out great. You get a little softer/chewier soccarat, but still very tasty.

stike

Fah 'Q.

don't forget... the sh!tty food i served you at my house is still more than you served me at yours.

harumph