Cook the rice bomb for 12 minutes over high heat, then 6 minutes over low heat. After cooking, keep the rice for 5 minutes in a tightly closed saucepan, not on the stove.
How to cook a rice bomb
You will need – 1 glass of Rice Bomb, 1 glass of water
1. Pour the rice bomb into a sieve, wash under cold water for several minutes, stirring the rice with your hands.
2. Pour water into an unenamelled saucepan – the water should be twice the prepared volume of rice: a bomb is placed on a glass of rice – a glass of water.
3. Pour half a teaspoon of salt, washed rice into the water in a saucepan, close the saucepan.
4. Place a saucepan with water and rice over high heat and let it boil.
5. Keep the rice on high heat for 12 minutes, do not open the lid, do not stir.
6. Reduce heat to low, cook for another 6 minutes – the finished rice bomb should increase in volume two to three times, absorb water.
7. If the water has evaporated, and the rice is not cooked yet, add boiling water, cook for 3-4 minutes.
8. Remove the saucepan with the cooked rice bomb from the stove, hold the rice in the saucepan under the lid for 5 minutes.
Delicious facts
– Rice variety “Bomb” is considered one of the most valuable varieties rice. Such rice grows in the highlands of Spain, while very much in need of sunlight, it grows only at an altitude of 350 meters.
– Rice “Bomb” is considered one of the most expensive varieties of rice, because it requires special climatic conditions and special care. In addition, the production of rice increases in price as the grain ripens – for “Bomba” this time is very long relative to other varieties of rice. Rice is a cult product and each Bomba bag usually comes with an attached quality certificate with a unique number.
– When cooking “Bomba” rice doubles. The peculiarity of cooking “Bomb” is that it is practically impossible to digest… The main thing is that the rice does not burn.
– For classic paella only Bomba rice is used, however it is not rinsed for paella.
Delicious facts
Paella recipe Products
Chicken – meaty parts with fat, 200 grams
Rabbit – meaty parts, 200 grams
Tomato – 1 large
Green bell pepper – 1 large
Green beans (frozen) – 100 grams, the thinner the better
Garlic – 5-7 teeth
Rice “Bomb” – 200 grams
Red pepper paprika – 1 heaping spoon
Olive oil – 100 milliliters
Saffron (petals) – 1 rounded teaspoon
How to cook paella
1. 2 tablespoons of oil, pour into a frying pan, put on a quiet fire to warm up.
2. Wash, dry and chop the chicken and rabbit into small pieces.
3. Place the chicken and rabbit meat in a skillet and fry for 7 minutes, stirring regularly.
4. While the meat is roasting, peel a couple of garlic cloves.
5. Shift the meat and add the garlic, fry for 3 minutes.
6. Put beans in a free corner and fry for another 3-4 minutes.
7. Put the fried garlic in a bowl, add 4 more cloves of whole peeled garlic, add saffron, chop with a mortar or garlic press.
8. Return chopped garlic to a frying pan in a free corner, fry until golden brown.
9. Peel the green peppers and chop finely (the finer the better), put on the garlic and fry for 3 minutes.
10. Rub the tomato through a sieve, pour into a frying pan, add paprika and cook for 5-7 minutes to evaporate excess liquid.
11. Pour the rice on top, stir the food.
12. Increase heat and add boiling water – 2 fingers above the rice.
13. Boil the dish over high heat for 12 minutes, then another 6 minutes on medium (the boil should be moderate).
14. Season with the paella to taste, stir and cover tightly. Leave to brew for 5-7 minutes.