This round rice is used by Spanish people to prepare paella or rissotto dishes. It is comprised of the varieties Bahia, Senia and Tebre al cultivated in the Ebro Delta, North east of Spain.
We use only grains that are full. The extra quality guarantees that at least 96 % of the grains are not broken. The Bayo rice is very absorbent and its cooking is homogeneous. Cooking time and water absorption are very stable. Cooking time is 16 minutes for the soupy rice dishes and 18 minutes for the dry presentation.