How To Cook Bomba Rice

5 from 12 votes

Cook Bomba Rice perfectly every single time with this easy-to-follow recipe!

Prep Time1

Cook Time22

Total Time23

Course: Main Course

Cuisine: Spanish

Servings: portions

Calories: 427kcal

Thoroughly wash the rice until the water runs clear.
In a pan with a heavy bottom and a tight-fitting lid, heat up the olive oil on medium heat. This is a recipe that will produce perfectly cooked rice by absorption without the need to purchase a traditional paella pan.
Once warm, add your washed rice to the oil and mix well. Allow the grains to toast on low heat for a couple of minutes, constantly mixing, until their color starts to change and you can smell its aroma.
Remove the pan from the heat and add the cold water and salt to it, and mix thoroughly again. You will need 2.5 cups of water for each cup of rice. This is the moment you stop stirring, and you won't touch the rice or remove the lid until after it has rested and all the liquid has been absorbed.
Cover the pan with the lid and place it on high heat.
As soon as the water boils, reduce the heat to low, keeping the water to just a light simmer. Should it be needed, move it to a smaller burner if required.
From this moment, allow it to cook for 16 minutes.
After 16 minutes, switch off the heat, and allow the sealed pan to rest there for 5 minutes.
After 5 minutes, remove the lid from the pan, and fluff up the rice using a fork.
Your perfectly cooked bomba rice is now ready to be served!

Don’t stir the pot while cooking as this will break up the grains and make them mushy instead of fluffy.
Measure the water and rice using the same unit of measurement. My preferred method is in grams using an electronic scale, as it is extremely precise.
Store the rice in the fridge in an airtight container for up to three days. You can freeze the rice in an airtight container or freezer bag for up to three months. Thaw it overnight in the fridge and reheat it until thoroughly hot before serving.