Japanese round grain rice grown in the Albufera Natural Park of Valencia for decades. It is considered of high culinary quality thanks to the perfect chemical ratio between amylose and amylopectin, which allows the rice to absorb a lot of flavor while remaining al dente. It is ideal for Mediterranean cuisine thanks to its high resistance to pasting that prevents it from opening during cooking as well as its ability to absorb flavors. Its cooking time takes a little longer than that of other typical Valencian varieties and is around 18 and 20 minutes.
1Kg.