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Okra Fried Bomba Rice RecipeApril 03, 2017 by Jodi MacKinnon (QFG) Leave a Comment
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Bomba is a small grain, non-starchy Spanish rice traditionally used in paella. It's fried with flavourings before liquid is added, in a method similar to a pilaf.
- Heat oil in a large shallow skillet or paella pan over medium-high heat. When hot add the onion, red pepper, okra, garlic and cook until soft.
- Add the cumin and cayenne and cook for a minute until aromatic.
- Add the bomba rice and cook for several minutes, coating in oil.
- Add 3 1/2 cups water and cook uncovered for 5 minutes, stirring often.
- Add remaining water and cook uncovered without stirring for another 8 minutes, or until the liquid level is below the rice.
- Cover and cook for another 10 minutes, or until the liquid is absorbed and the bottom of the rice has begun to caramelise, forming a crunchy, golden crust.
- Garnish with tamari and basil and serve.