Valencia Rice, DO, 1kg

Valencia DO Rice is 1kg of Valencia rice with Denominación de Origen — the most authoritative protected designation for Spanish rice, guaranteeing this rice was grown in the designated Valencian rice paddies and meets the strictest quality standards. It carries the highest level of Spanish rice certification. As a result, the DO designation provides the finest assurance of genuine Valencian provenance and consistent cooking quality. Furthermore, Valencia DO rice is the benchmark for paella, arroz al horno and the great rice dishes of the Mediterranean coast. In particular, this is the rice to use when authenticity matters and the result must be outstanding.

About Valencia DO Rice

Molino Roca Arroz is a specialist Spanish rice mill from the Valencia region, dedicated to the finest varieties from the Spanish Mediterranean coast. In particular, Molino Roca focuses on heritage and specialty varieties that the industrial rice trade ignores entirely. As a result, their rices carry a flavour, texture and cooking character that a standard long-grain or arborio cannot approach. Furthermore, rice from the traditional Valencian paddies benefits from Mediterranean climate, mineral-rich water and centuries of cultivation knowledge. However, great Spanish rice requires understanding how each variety behaves in the pot — absorption rates, starch release and texture all vary meaningfully between varieties. In particular, Molino Roca mills and packs to order for the finest freshness from harvest to kitchen. Additionally, both rices in the range hold Denominación de Origen recognition or specialist artisan certification. That commitment to heritage varieties defines every bag from Molino Roca. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Valencia DO Rice From Us

Cooking Spanish artisan rice well rewards understanding how it behaves differently from the supermarket alternatives you may be used to. In contrast to standard rice varieties, Spanish specialty rice absorbs stock at a different rate and needs different cooking times. As a result, always follow the absorption method rather than the boiling method for the finest Spanish rice preparation. Furthermore, toasting the dry rice in good olive oil for 2 minutes before adding stock develops a depth of flavour that makes a real difference. However, resist the urge to stir — paella cooks without stirring to develop the socarrat crust at the base. In particular, use the finest stock you can make as the rice will absorb and concentrate it entirely. Moreover, the liquid-to-rice ratio matters more for Spanish rice than for any other rice preparation. Additionally, rest the cooked rice for 5 minutes under a clean cloth before serving. That rest allows the steam to redistribute and the grains to achieve their finest texture.

How to Cook Valencia DO Rice

To get the very best from it:

• Use for paella at a ratio of 1 part rice to 2.5 parts hot stock, never stirring once the rice is added.
• Use for arroz al horno — baked rice with tomato, chickpeas and morcilla in a clay dish in a very hot oven.
• Furthermore, it suits a simple arroz con pollo where the rice absorbs all the chicken and vegetable flavours.
• Additionally, use for any rice preparation where the quality of the rice itself needs to carry the dish.

Perfect Pairings

This product pairs beautifully with:

• Saffron, Pimentón de la Vera and the finest stock available
• Chicken, rabbit, broad beans and artichokes for a traditional paella
• Seafood of all kinds for a paella de marisco
• A glass of Valencian white wine, dry Cava or a light rosé alongside

Storage: Store in a cool, dry place away from moisture and strong odours. Furthermore, once opened, transfer to an airtight container to maintain freshness. However, unlike fresh rice, dry rice keeps well for up to 2 years if stored correctly. Delivered fresh-milled and ready to cook.

However you cook it, Valencia DO Rice brings a quality and character that only carefully sourced artisan grain can deliver. Moreover, the finest ingredients always reward the best possible technique and accompaniments.