Bomba Rice

Katie chose bomba rice for her arroz meloso — and that choice does most of the work. Bomba is a short, almost round-grained Spanish rice grown mainly in Valencia and the Albufera lagoon. It absorbs roughly three times its volume in liquid (vs. about two for most rice) without bursting, which means it can soak up an enormous amount of deeply flavored stock and stay distinctly al dente — exactly what you want for paella, arroz caldoso, and arroz meloso. Substitute Calasparra at a pinch; arborio is too starchy and will turn the dish into risotto. Toast briefly in fat before adding stock to lock in shape.