Round and pearly grain of the Japonica family. During boiling the rice suffers an accordion effect that allows the rice to absorb lots of flavor and it remains full and loose. It grows only in the ecological environment of the Albufera Natural Park (Spain).It's recommended for Mediterranean cuisine, especially paella. Four parts of water by each part of rice. Cooking time: approx 18 minutes. Absorbs a lot of the flavor of the broth in which is cooked, but it hardly becomes a paste.