Baked Rice


All year round



Suggested wine

Aged light white or red wine


  • Pork ribs
  • Dried onion black pudding
  • Streaky bacon
  • Cooked or leftover chickpeas
  • Rice
  • Potatoes
  • Tomatoes
  • Pepper
  • Bulb of garlic
  • Oil
  • Saffron
  • Salt
  • Water or stew broth.
  • Although paella is the best known type of rice by the general public, baked rice is the favourite and most consumed by Valencians. There a multitude of ways to prepare baked rice. This is the most hard-wearing and handiest rice dish in our cuisine, as it is common to make it with the leftovers of the stew from the day before.


    Soak the chickpeas the night before and cook them in a saucepan until soft. Fry the rib very well in a clay pot with oil. Add some cloves of garlic, the chopped bacon, the chopped pepper and the tomato. Then add the sliced potatoes and rice. When everything is well fried, add the water or stew broth, saffron, black pudding, sliced tomato and bulb of garlic in the centre. Add salt to taste and put in the oven for 15 minutes. There is less broth in baked rice dishes than in paellas: 5 parts of rice to 9 parts of broth.