Amylopectin: My New Favorite Starch Molecule

The paella recipe I was making this week called for 200 grams of Bomba rice.  In hopes of figuring out if I should go out of my way to source this specialty ingredient, I started investigating what makes this specific type so special.  I already find rice cookery so fascinating. The ergonomics of each grain variety help produce varying results.

Short grain rice is starchier than long grain rice.

Hot liquid results in starch molecules bursting.

White rice is bran-less and can more readily release starch.

And the list goes on…

Upon further investigation, I discovered that rice contains two types of starch: 1) amylose and 2) amylopectin.

The answer to my inquiry lies with the high amount of amylopectin Bomba rice contains.

Amylopectin is responsible for a gelatinous and sticky granular texture.  It is more volatile than amylose and revels in bursting, producing a less translucent result.  Grains high in amylopectin are utilized to create ‘clingy’ risottos, paellas, and sticky rice desserts like mochi.

Bomba rice is primarily used in Valencian cuisine.  It is clouted as being able to absorb two to three times its volume of liquid before bursting.  For a chef, that translates into the rice being able to soak up spices and a flavorful broth on a different level. 

I selected a Matiz Bomba variety, grown in protected Valencian national soils, and enclosed in a cloth bag to allow the rice to breathe during transport and storage.  I thought this was particularly a nice touch.

Tips For Success:

Equipment: Use a wide pan that can handle a high flame to spread out the rice and ensure the  formation of the coveted crispy bottom, coined the socarrat. If serving the paella in the cooking pan, preferably select one that is not too thick so it cools faster and stops the cooking process.

Toast Bomba Rice In Oil: This will help form a seal around the rice allowing it to soak up the liquid a touch more gradually— making it less mushy.  Toasting grains also helps add a subtle nutty flavor. Using enough oil is key to help a caramelized socarrat form. Try a high quality olive oil for this application.

Flavorful Broth: The rice will soak up any flavors you employ here. Here’s your chance to create layers of depth in the finished product. Remember not to stir once added.  Continue to use a high flame to help facilitate ‘starch molecule burst-age’ and socarrat formation.

Three Spices To Incorporate: Espelette pepper, saffron and smoked paprika pair together wonderfully. They will provide your dish with layers of smoke, citrus, and sweet heat.  The color of this trio works to pigment the rice with its characteristic reddish hue.

Additional Flavorings To Include: Sofrito, garlic, rosemary sprigs, and grated tomato all continue to add vibrancy to make the paella come alive.

So to answer my own question, yes it is worth sourcing Bomba rice, if the goal is to pair it with the specific technique applications tailored to make it shine.  This Spanish medium-grain wonder does not disappoint.

Reference Links:

https://rouxbe.com/tips-techniques/374-what-makes-rice-sticky

https://en.wikipedia.org/wiki/Bomba_rice

https://www.matizespana.com/products/5nutsgrains/5a_MatVal_parice_ng.html

https://www.saveur.com/how-to-make-ultimate-paella/

https://www.masterclass.com/articles/all-about-rice-how-to-cook-with-9-common-rice-varieties#quiz-0