Albufera rice

The Albufera variety , obtained by the Valencian Institute of Agricultural Research (IVIA) by crossing the Bomba and Senia varieties.

Cultivated by the farmers of El Palmar following the Valencian tradition and growing in the heart of the Albufera Natural Park, La Espiga del Palmar bets on the Albufera variety within the round grain, which in cultivation is much more resistant to adverse weather, less height and much more productive.

Albufera, is a pearly-looking rice. In the culinary aspect, it is not cooked, so it is ideal for all kinds of typical Valencian dishes such as paella. Once cooked, it is creamy on the palate while maintaining a firm texture. Removed from the fire, it keeps its organoleptic qualities intact and the grain does not evolve.

Formats:

1 kg cloth bag
5 kg plastic container