The secrets of a good creamy rice dish

At El Rall, we know that rice is much more than just a dish: it's culture, tradition, and pure Mediterranean flavor. If you come to Benissa and try our creamy rice, you'll discover that behind every spoonful lies technique, patience, and the finest ingredients. Today, we want to share some of the secrets we use in our kitchen so you too can prepare a creamy rice worthy of the Marina Alta at home.

Choosing the right rice: the foundation of everything

For a good creamy rice dish, we always use varieties with a high starch content, such as Bomba or Senia rice. These varieties absorb the broth without overcooking and release their starch to create that characteristic creamy texture.

Chef's tip: Never wash the rice before cooking it; this will help maintain the starch concentration that gives the dish its body.

The sofrito, flavor from the beginning

The secret is in the base. In our kitchen, we work a slow-cooked sofrito with onion, garlic, red bell pepper, grated fresh tomato, and a good extra virgin olive oil from the region.

Homemade tip: cook over low heat until it's almost caramelized, without rushing. That intensity will make all the difference.

The broth, the soul of the creamy rice

At El Rall, we make our own stocks daily: from fresh fish, shellfish, or meat, depending on the recipe. The stock should be rich and flavorful because the rice will absorb it all.

Tip: If you're cooking at home, prepare the stock in advance and keep it warm throughout the cooking process to avoid interrupting the rice's temperature.

Quantities and times: minute precision

At El Rall, we use this ratio:

• 100g of rice per person

• 3 parts stock to 1 part rice

The ideal cooking time is usually between 16 and 18 minutes, depending on the variety. The rice should be moist, with a consistency somewhere between soupy and dry.

Rest: the great forgotten

After turning off the heat, let the creamy rice rest for 3-4 minutes covered with a clean cloth. This allows the flavors to fully develop and the grains to settle.

Homemade recipe for creamy rice with cuttlefish and prawns

If you want to try a classic from El Rall at home, here's a simple recipe:

Ingredients (serves 4):

• 400g Bomba rice

• 1 fresh cuttlefish, diced

• 200g Marina Alta red prawns

• 1 liter homemade fish stock

• 1 small onion

• 2 grated ripe tomatoes

• 1 red bell pepper

• 2 cloves of garlic

• Extra virgin olive oil

• Salt and pepper to taste

• A pinch of saffron or paprika

Elaboration:

1. Sauté the onion, garlic, bell pepper, and tomato.

2. Add the cuttlefish and sauté until golden brown.

3. Add the rice and sauté for a couple of minutes.

4. Pour in the hot stock along with the saffron or paprika.

5. Cook for 16-18 minutes, adding the shrimp during the last 3 minutes.

6. Let it rest for 3 minutes and serve immediately.

Come and try the creamy rice at El Rall

While you can certainly prepare this recipe at home, the experience of enjoying a creamy rice dish at El Rall is truly unique: locally sourced ingredients, fresh fish from the market, and our chef's special touch. We look forward to welcoming you to Benissa, in the heart of the Costa Blanca, so you can experience the authentic taste of Mediterranean rice firsthand.

Reserve your table and discover why our creamy rice dishes are among the most sought-after in the Marina Alta region.