Round grain variety cultivated for centuries in Valencian growing areas. For years it was a very productive and high quality type of rice that over time lost its relevance and stopped being produced on a large scale. It is a rice that handles the absorption of flavors in an excellent way and that can be used in any recipe, although its performance stands out in recipes such as the Valencian paella or rice a banda. It should be cooked for the first ten minutes over high heat to later finish cooking over low heat, never exceeding 18 minutes, thus leaving a loose, tasty and very juicy grain.
1Kg.
