Originally published on February 7, 2015
When I first saw “Valencia Style Rice” in The Recipe Encyclopedia, I thought it might be a new way to prepare rice using different techniques and – a quick look at the ingredient list told me – items that I had never put with rice before. As I was making it I couldn’t help but wonder what made it “Valencia Style”. Is it the ingredients? Is this a dish that’s eaten quite often in Valencia? Is there a real place called Valencia? With so many questions, I had to look it up.
Turns out, Valencia rice is a short grain rice, although it is sometimes also called paella rice because, as you could probably guess, it’s often used to make paella. It also comes from Valencia – the real place, that’s the third largest city in Spain. It’s a fairly starchy rice and is distinct from other types of rice because it can absorb quite a bit of moisture without breaking down. It’s sometimes compared to Arborio rice, although the Italian variety is much starchier and will result in much creamier dishes. And as it turns out, you can also substitute the regular short-grain rice that you can find in any grocery store here in North America.
1 1/4 cups short grain rice
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
Zest and juice of 1 orange
1/2 cup white wine
1 1/2 cups chicken stock
Fresh parsley, chopped, for garnish
Directions:
1.) Soak rice in cold water for 10 minutes. Drain, rinse with cold water, and drain again.
2.) Heat oil and butter in a medium pan over low heat. Add onion and cook until golden brown and soft. Reduce heat to low, add rice, stir, and cook for 2 minutes, or until the grains are lightly golden.
3.) Add the orange zest, juice, wine, and stock. Cover the pan with a tight-fitting lid and bring to a boil. Reduce heat and simmer, covered for 8 – 10 minutes, or until almost all of the liquid is absorbed.
4.) Remove the pan from the heat and let stand, covered, for 5 minutes, or until all of the liquid is absorbed by the rice.
5.) Separate grains from each other lightly with a fork. Gently pour onto a serving platter and sprinkle with fresh parsley.
6.) Serve and enjoy!