The Albufera variety of rice is grown within the Valencia rice DO .
Albufera rice is a young variety, obtained from the cross between the Senia and Bomba varieties.
Organoleptic qualities
Albufera variety rice is a short grain, pearly and crystalline rice, considered one of the best for its organoleptic qualities.
Being a hybrid between Senia and Bomba, it offers the best qualities of both varieties. On the one hand, it absorbs flavor well like Senia, and on the other, it withstands overcooking better like Bomba.
Another unique feature is that once removed from the heat, the grain does not evolve, making it one of the preferred rice dishes in the hospitality industry.
Usage recommendations
We can use Albufera rice for all kinds of preparations, whether dry, soupy or creamy.
For the The preparation of paella gives us a loose and resistant grain, preventing it from overcooking if we have added a little too much broth or if we take a little time to consume it.
For the preparations of For soupy and creamy rice dishes, its great resistance will help us, preventing the grain from breaking easily.
Albufera rice cooking time
The optimal cooking time for this rice is between 16 and 20 minutes.
- For soupy rice dishes, we recommend not exceeding 16 minutes of cooking time, as this will better preserve the grain.
- For dry rice dishes, we have a range of 16 to 20 minutes without overcooking it.
Rice from the city of Sueca
Their harvests take place in the Albufera Natural Park of Valencia.
They opt for single-varietal rice, thus ensuring higher quality for their customers.
Their vision is to offer their customers the highest quality rice possible while always respecting the environment.
Protection of the natural environment
We work for the conservation of the ecosystem and the highest quality in our rice by opting for the use of algae and seaweed extracts instead of phytosanitary products.
Traditionally grown rice
- Sown with certified seeds
- Manual weeding to avoid chemicals
- Independent harvesting to ensure the purity of the varieties
- Hand- dried in the sun
Agri-food certification and microalgae cultivation
