A type of medium grain rice, which was no longer cultivated due to its low plant production, which brought it to the brink of disappearance. La perla foods Together with the D.O de arroz de Valencia they have recovered the variety due to its high gastronomic interest. It is the variety that best absorbs and enhances the flavors of any recipe due to its high amylopectin content. Renowned chefs of international prestige are claiming this rice for paella and for Mediterranean cuisine in general. Its cooking times must be well known, between 15 and 16 minutes being enough so that it does not open. A creamy and very tasty rice that is having a great acceptance among the most select restaurants.