At Monastrell, each dish combines authentic flavors with innovative techniques. It’s the essence of the culinary experience that our diners enjoy.
Classic ingredients play a fundamental role in each preparation, and rice stands out as the protagonist in many of our recipes
Our chef María José San Román gives rice a starring role, just as she does with other ingredients like saffron and olive oil
“As with all recipes, the choice of variety affects its preparation and the final result. However, choosing between the different types of rice can be overwhelming
Knowing the properties of each one, their potential in cooking, and what type of preparation is most suitable for each dish are basic qualities to satisfy the palate and other senses when tasting the final result
How many types of rice are there and what characterizes them?
Rice is second only to corn in terms of global production volume, but the latter has uses beyond human consumption. Therefore, we can affirm that rice is the most important cereal in our diet.
And it has been for a long time. Some research dates the first evidence of rice cultivation in the region of present-day China to between 13,000 and 8,000 years ago. It is also estimated that there could be more than 40,000 different varieties
However, it is not necessary to go into so much detail to identify which types of rice are most suitable for the main recipes in our cuisine.
Below, we offer a distinction between the existing types of cooking rice and which recipes each one is preferred for
Types of rice by size and shape
The size and shape of rice are the most evident distinctions between the grains most accessible to us in Spain. The most common are long, medium, and short
Large rice
This includes the popular Basmati rice variety, Ferrini rice, and even Jasmine rice. It’s a grain that maintains a high starch concentration and, after cooking, is loose, firm, and elastic.
Long-grain rice is an ingredient that is used in many dishes in Asian cuisine, although it has increasingly become popular in creative salads.
Medium rice
With less starch in its composition, medium-grain rice, when cooked, is soft and slightly sticky.
The Bomba rice variety is the best known of all in this category and is extensively used in numerous recipes such as baked rice (arroz al horno) or various creamy rice dishes (arroces melosos).
Short-grain rice
Short-grain rice has an almost spherical shape and easily sticks together. Common varieties in this category include Arborio rice and Vialone Nano.
It is the classic choice when preparing sushi, but it is also used in making risottos
Types of rice according to their processing
The processing of the grain also helps us in its distinction. Out of the myriad possibilities, we choose three of the most well-known: white, brown, and parboiled.
White rice
White rice, present in many recipes, acquires its striking color due to the loss of the bran or outer layer. It contrasts with whole grain rice, which is more natural because it doesn’t go through as many processes.
Brown rice
Brown rice is obtained by leaving the grain unpolished. In this way, part of the bran it has is preserved
We can use brown rice from any of the available types of rice and practically in any recipe.
Parboiled rice
Parboiled or steamed rice has undergone a cooking process that removes the bran
Thanks to heat treatment, it is then possible to cook it in less time, and it is less likely to become overcooked or break, but it also results in less flavor.
Local rice varieties in Spain
The cultivation of rice in certain geographical areas gives it unique and incomparable properties. For this reason, the local varieties of the different types of rice are so highly valued.
Bomba rice
Bomba rice is a variety that is mainly cultivated in the Marjal Pego-Oliva, near the municipal district of Dénia (Alicante)
It stands out mainly for its ability to absorb the broth from stews, thus retaining flavors better.
Calasparra rice
Calasparra rice is cultivated in the mountainous areas of the Segura and Mundo river valleys, between Murcia and Albacete
It has a low amylose level and higher natural dehydration, qualities that make it recommended for its ability to absorb a greater amount of broth.
Valencia rice
Primarily cultivated in the privileged area of the Albufera Natural Park (Valencia), it includes different varieties such as Senia and Albufera.
All of them offer extraordinary properties for Mediterranean cuisine, due to their great ability to absorb flavor and maintain their internal consistency
Valencian rice: The jewel of Mediterranean cuisine
Valencian rice stands as the culinary jewel of Mediterranean cuisine, taking center stage in a multitude of recipes, where its varieties combined with products from the entire coastline delight us with exquisitely flavored dishes
At Monastrell, diners can enjoy it in different recipes, among which we can highlight the rice with sepionets, pumpkin, and artichoke, also present in our tasting menus.
This dish features rice produced in the Albufera of Valencia, made by Molino Roca and of the Bahía variety. Its combination with fish broth, the last artichokes of the season from Vega Baja, and sepionets from the Alicante bay, forms a dish that guarantees an unforgettable gastronomic experience
