Real questions,
Montsià answers

Montsià rice from the Ebro Delta can be purchased in regular supermarkets, e-commerce sites of major retail chains and specialized food stores. If you can't find a specific variety of our rice, you can contact us and we will help you locate it.

Montsià rice liqueur made with DOP Delta de l'Ebre rice is an exclusive and limited edition product. It can currently be found in some specialized stores in the Delta de l'Ebre or directly from our cooperative.

Montsià rice liqueur is made from DOP Delta de l'Ebre rice and incorporates dairy derivatives, therefore it contains lactose. No gluten ingredients have been used during its production.

The lunchbox made with rice husks from the Delta de l'Ebre is a promotional product from Arròs Montsià. We occasionally raffle it on our social networks or in the exclusive newsletter of Montsià Lovers.

To ensure our standards of quality and food safety, there are no factory visits. However, the rice fields of the Ebro Delta can be visited all year round and often host traditional festivals such as the Harvest Festival, which allow you to get to know the cooperative and the rice culture up close.

The Monti d'Arròs Montsià program is an educational initiative for schools that brings the rice culture of the Ebro Delta closer to students. Schools can register directly or you can send us information about a school so that we can get in touch.

Arròs Montsià collaborates with cooking schools and workshops in different municipalities to spread the culture of cooking good rice dishes from the Ebro Delta. To find out about upcoming rice workshops, we recommend following our social networks or subscribing to the Montsià Lovers newsletter.

The cooking time for Montsià extra rice may vary depending on the type of stove (gas, induction or vitroceramic) and the container used. To achieve the perfect cooking point for Ebro Delta rice, a chef can help you with the ideal times and proportions in our 24-hour chat.

The proportion of fumet for bomba rice can vary depending on the recipe, the heat and the paella used. To adjust the quantities correctly and achieve a good paella with bomba rice, a chef can guide you step by step in our 24-hour chat.

Both extra rice and bomba rice are excellent options for making paella. Extra Montsià rice stands out for its great capacity to absorb flavors, while bomba rice has great resistance to post-cooking and is very versatile.

Carnaroli rice is a very popular variety, especially for preparing risottos and sweet rices. However, it is not a native variety of the Ebro Delta, it is originally from Italy. In the Delta, rices with PDO Arròs del Delta de l'Ebro stand out especially for their extraordinary ability to absorb the flavors of the ingredients.

Arsenic is an element naturally present in the environment. In the case of rice from the Ebro Delta, the levels are strictly regulated by European food regulations, which guarantees that the consumption of Montsià rice is 100% safe.

Arròs Montsià offers different varieties of rice from the Ebro Delta such as extra rice, bomba rice, long, whole grain, basmati and carnaroli, varieties ideal for making paella, rice dishes, risottos and sweet rice. Each type has different characteristics and properties that you can see here: https://montsia.es/en/rices

Risotto is a dish of Italian origin. To make a good risotto, it is recommended to use Italian varieties such as carnaroli or rices with good resistance to cooking that requires stirring for a long time, releasing some of the starch that will provide a creamy texture.

Rices that are resistant to post-cooking, such as Montsià rice from the Ebro Delta, or Montsià long rice, are ideal for soupy rice, as they hold their texture very well once cooked.

The DOP certifies and guarantees that the rice has been grown, processed and packaged in the Ebro Delta following very strict quality and traceability standards. It must be native rice, grown with respect for the natural park and packaged in the EXTRA category, which is the one that ensures the most perfect grains.

The unique conditions of the Delta, where the saline water of the Mediterranean combines with the freshwater of the Ebro River, give Delta rice this unique flavor.

Rice cultivation follows a cycle of 4 to 5 months. In winter, the land is tended and prepared for the new harvest. During the spring months, the fields begin to be flooded and the seed is prepared. Then comes the sowing of native seeds, the growth of the cereal and finally the most awaited moment, the harvest; all while respecting the balance with the natural environment.

To obtain loose rice, it is important to respect the proportion of water and cooking time. Make sure that there is not a lot of free starch, therefore, avoid rice that has many broken grains inside the package. It is also important to know which variety you are cooking with, since there are no good or bad rices, there are simply some varieties that behave better for some recipes. In some recipes, the rice sticking can become an attribute.

Rice can stick if there is too much heat or not enough water or steam. A poor quality or worn out pan or pot can also contribute to the rice sticking more than it should.

Yes, cooked rice can be frozen if it is cooled quickly and stored in an airtight container. However, it is always recommended to consume the rice the same day it is cooked or a maximum of 48 hours after cooking if it has been cooled quickly and has not been left at room temperature for many hours.

Rice is a source of energy thanks to its carbohydrates, it is low in fat and easy to digest. In addition, it is a gluten-free and very versatile ingredient, easy to combine in any recipe, whether meat, fish or vegetables. Its whole grain version, in addition, is very healthy and satiating because it contains many antioxidants and fiber.

Brown rice retains the bran and germ, which provides more fiber, vitamins and minerals compared to white rice.

Yes, Montsià rice is a naturally gluten-free food and suitable for people with celiac disease.

Rice cultivation in the Delta contributes to maintaining the natural ecosystems and biodiversity of the area.

Rice is a key element of the culture, economy and landscape of the Delta, with a long history and agricultural tradition.

The usual proportion is 2 parts water to 1 part rice, although it can vary depending on the variety, type of cooking and type of fire.

To make white rice, you need to boil water with a little salt, add the rice and cook it over low heat until it absorbs the liquid, usually between 12 and 15 minutes, depending on the variety.

It depends on the recipe and the variety we want to cook to make the recipe. If the ideal variety is chosen for each recipe, it is not necessary to wash it, but if we want to eliminate all the excess starch, we could wash it. If we are making brown rice, it is also advisable to soak it for a while before cooking it.

As long as there is temperature and liquid, the rice continues to cook and absorb, therefore, if we exceed the cooking time, liquid and temperature, we risk the rice being overcooked.

It is important to respect the cooking time and make sure it has enough liquid during cooking. The cooking time is detailed on the packaging of each variety of rice. If we see that at the end we have a tough skin left, and there is no more liquid in the pan, we can always put the rice back in, covering it so that the steam itself finishes cooking the rice.

Montsià extra rice from the Ebro Delta is a good option for black rice thanks to its ability to absorb flavors.

To make sushi, a specific short-grain rice with high absorption capacity and a sticky texture is recommended.

Not all rice is the same. For paella, varieties that absorb the flavor well without breaking down are recommended, such as Montsià Extra rice. Montsià Bomba rice can also be good.

It is a type of preparation with more broth than dry rice, but less than a broth, with a creamy texture. The technique consists of stirring the rice and adding the stock little by little. The starch will help us to achieve this honeyed texture.

Raw rice can be stored for a long time if kept in a cool, dry place and in an airtight container.

It should be stored in a closed container, in a cool, dry place, away from moisture and direct light.

Yes, but it must be refrigerated quickly after cooking and reheated well before consuming.

Rice alone does not make you fat; its impact depends on the quantity and the ingredients with which it is combined.

Yes, it is a light and easy-to-digest food, often recommended on bland diets or if you suffer from indigestion.

Brown rice retains the bran and germ, has more fiber and is more satiating, while white rice has a softer texture and is faster to cook and digest.

Paella is dry rice cooked in a wide pan, while rice in a casserole may have more broth and a different texture.

It is one of the most consumed cereals globally due to its versatility, energy value, ease of cultivation, ease of cooking and the fact that it is a very affordable food.

It is the lightly toasted layer of rice that forms at the bottom of the paella and is very appreciated in traditional cuisine.

The usual measure is about 70-100 grams of raw rice per person, depending on the type of dish. It also depends on the diner's appetite.

Rice is not difficult to cook, any variety is easy to cook. The important thing is to make sure it is a single variety, so if we learn to cook a variety, we know that if we always do it the same way, it will always be the same. But we have to be careful, because we don't always buy single variety rice.

Stirring can cause the rice to release too much starch and lose the proper texture in dry rices. Depending on the variety, high amylose and harder grain rices can handle being stirred for 15 minutes. But low amylose rices with brutal absorption capacity are best not to stir when they are already starting to gelatinize.