Marisma rice

The Marisma variety is cultivated in different rice-growing areas of Spain, such as in the Albufera of Valencia by Arroz Tartana. Its origin is the Ebro River, in Tarragona.

There is very little information about its history but everything indicates that it is a recent variety. Just like some other current varieties such as J.Sendra, Gleva, etc, that are replacing the old Bahía and Sénia, which predominated in the 80s and 90s, respectively, and were replaces by varieties that are agronomically more productive and easier to grow.

Its seed is certified, it is a rice of low size (70 cm) which makes it very resistant to lodging. Its cultivation cycle is around 140 days, and Arroz Tartana normally sows it during the second half of May. Its yield in the field is around 8,000 kg / ha.

As a termo f comparison, the Bomba does not reach 4,000 kg / ha. It stands out for its large grain size (6.6 x 3.2 mm approx.). As a curiosity, 1000 grains of paddy rice weigh approx. 44.6 grams. It is a rice of medium grain and very pearly, soft, moist inside and on its surfac. Its moisture, together with its low amylose content (16.8%) favors the conduction of flavors and scents, and its texture is very creamy, so it does not support overcooking. Its cooking time is shorter than most short and medium rices used in Mediterranean cuisine, about 13 – 15 minutes.

It releases starch during cooking, and it must be handled with care, as it can break; It is advisable to cook it at low temperatures, otherwise it could deform during its retrogradation.

Since it excellently absorbs the flavors of all the ingredients, it is used especially for honeyed rice dishes and risottos; It is an ideal variety to cook the classic rice pudding. It also works very well in dry rice, where a very creamy grain finish is sought.

Article written by Juan Carlos GALBIS -Master of rice masters-, José ZAFRA, -passionate about rice- y Juan Valero -Gerente de ARROZ TARTANA-.

Sembramos #culturadearroz

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