Which rice variety is the most suitable for my recipe?

Main Rice Varieties for Cooking

Dry, creamy, or brothy rice? These are three common ways to prepare rice, but to achieve a great result, it's also crucial to choose the right variety for the type of recipe. While you might think any rice will do, experienced chefs and cooks know that the choice of grain significantly affects the texture, flavor, and final outcome of the dish.

In this post, we explore the main rice varieties used in Spanish cuisine and explain which is best for each type of recipe, so you can get the perfect rice for your special dish.

Senia Rice and Bahía Senia Rice

Senia rice is a highly regarded variety among rice growers and paella masters. It has a fine, delicate, creamy, and moist grain. Its high absorption capacity makes it perfect for savoring the broth or cooking base in every bite. However, it requires cooking experience, as it doesn't tolerate overcooking well (maximum 16 minutes).

Bahía Senia rice is a variant from the same group, sharing many of its properties and also frequently used in traditional Valencian cuisine.

When to Use Senia Rice?

This variety is especially recommended for dry rice dishes, such as paella, where its structure allows excellent flavor absorption without becoming mushy. It’s the ideal choice if you're cooking to serve immediately and can precisely control the timing. It's not recommended if the rice needs to rest for a long time before serving.

Bomba Rice: The Classic for Paella

Bomba rice is one of the most well-known and widely used varieties in Spanish cuisine, especially for dry rice dishes like paella. It stands out for its ability to absorb a large amount of broth and flavors without overcooking, thanks to its remarkable resistance. Its grain can more than double in size when cooked, making it a highly sought-after option.

This rice is round and sometimes smaller than Senia, but more robust when cooked. It is also very versatile and can be used in creamy and brothy rice dishes with excellent results.

Varieties like Valencian Bomba Rice or Carnaroli Bomba Rice

Within the Bomba rice category, there are different denominations of origin such as Valencian Bomba rice, widely used in the Valencian Community, and others like Carnaroli rice, which, although originally from Italy, shares some characteristics with Bomba, also being valued for its firm structure and absorption capacity.

Albufera Rice: A Balance Between Senia and Bomba

Albufera rice is the result of a combination between the Senia and Bomba varieties, merging the best qualities of both: Senia’s high flavor absorption and Bomba’s resistance to overcooking.

It’s a relatively recent variety, increasingly popular in restaurants and catering due to its versatility. It’s ideal for all types of rice dishes: dry, creamy, and brothy.

What is Bomba Albufera Rice?

Bomba Albufera rice is a hybrid variety with excellent cooking performance. It can remain loose and flavorful even if left to rest for a while, which makes it practical for preparing in advance without losing quality. Perfect for paellas, baked rice, and all kinds of traditional recipes.

Maratelli Rice: Italian Origin, Intense Flavor

Originally from Italy and currently grown in Aragón and Navarra, Maratelli rice is a round, pearly grain variety. Its high amylose content (between 19% and 21%) gives it great resistance to cooking, ideal for rice dishes that require longer time on the stove.

For this reason, it’s highly valued for preparing creamy rice dishes or risottos, where prolonged cooking can negatively affect other varieties. It’s an excellent choice for professional kitchens and catering services.

Marisma Rice: Ideal for Brothy Recipes

Marisma rice has a medium-sized grain, unlike other shorter varieties on this list. It has a great capacity for absorbing broth, which allows it to capture the cooking liquid’s flavor very effectively.

This variety is especially appreciated for brothy rice dishes, where flavor intensity and creamy texture are essential. Its structure allows controlled cooking without the rice overcooking or losing shape.

Which Type of Rice Should You Choose for Your Recipe?

As we've mentioned, the choice of rice depends not only on each variety’s characteristics but also on the type of recipe and the cooking context. Are you cooking for many guests? Do you need the rice ready in advance? Are you looking for a creamy texture or loose grains?

For example, if you're preparing a paella and your guests might arrive late, it’s best to opt for Bomba, Albufera, or Maratelli rice, as these handle resting time better without losing quality. On the other hand, if you can cook and serve immediately, Senia rice will give you a more intense flavor.

For creamy rice dishes, you can use either Albufera or Bomba, but if the rice is going to cook or rest longer, Maratelli is ideal due to its strong resistance. For brothy rice dishes, Marisma stands out as the most effective variety for absorbing flavor.

Always choose based on both the recipe and the context. A small detail like this can make the difference between good rice and spectacular rice.

If you’d like to dive deeper into the different varieties, visit our full article: Types of rice for paella

We hope this guide helps you choose the best variety for your next rice dishes, rice lovers!