The Bomba rice is a variety of round grain originating in India, and very common in the area of the Spanish Levante coast.

It is especially used for the elaboration of the Valencianas.

Because of its amylose content, it adheres less to the cooking containers than other types of rice. The grain expands during cooking, so it has a perfect resistance to "open ".

These virtues, as well as their great flavor, make it ideal for the preparation of all kinds of rice, since it is hardly passed.

Pego and La Albufera in Valencia have a great tradition in the cultivation of such precious rice in the Levantina gastronomy.