9.Paella’s Secret Weapon
If you’re crazy for this dish native to Spain’s eastern coast, track down some bomba rice. You might also see it as Valencia rice. It soaks up a ton of liquid and still keeps its shape. If you can’t find it, don’t panic. See if you can get your hands on Sollana rice, sometimes called Calasparra rice. Like bomba, it’s a Spanish short grain that holds it together even as it drinks up the liquid from your pan.
10.Himalayan and Bhutanese Reds
Bored with browns and whites? Add a little flair with Himalayan red rice. You get a long-grain rice with plenty of curb appeal and a complex, nutty flavor. It’s hearty and firm. It stands up well in salads, fried rice, and with seasoned meats. Bhutanese red rice is a short grain with a nice texture. Try it in pilafs, casseroles, or on its own as a side dish.
