Essensaciones imports this rice from Spain, which is grown in the three Valencian provinces, but mainly in the area of the Albufera National Park. “Arroz de Valencia” is the Denomination of Origin that protects and identifies the cultivation of rice in the Valencian Community.

There are rices that come directly from the land. And then there are others that also come from an idea: that rice can be something far more precise, demanding, and closer to haute cuisine than we usually assume.

Molino Roca’s Gran Reserva belongs to that second category.

Its story begins in 1903, when the Torres family started a journey that became more than just rice production—it turned into a way of understanding time, craftsmanship, and perfection. Four generations later, that same family continues to work with an obsession that has not changed: to respect the origin, but never settle for it.

This balance between tradition and nonconformity defines Molino Roca. A rice mill born next to the Albufera of Valencia, surrounded by one of the most important rice-growing ecosystems in the Mediterranean, yet never limited by it. Instead, it refines it, sharpens it, and elevates it to a standard that speaks directly to some of the world’s most demanding kitchens.

Gran Reserva is perhaps the clearest expression of that philosophy.

It is a round grain rice, 5 mm, pearled, with an exquisite texture and firm consistency, selected from the finest harvested batches from the Albufera region. But its true difference lies not only in its origin, but in what happens afterwards: once selected, the grain rests in the Alto Palancia area until it reaches an optimal level of dehydration. This controlled resting process transforms the rice into something very specific: a dry, stable grain with exceptional absorption capacity.

That ability to absorb is not a minor technical detail. It is what allows the rice to capture the depth of stocks, sofritos, and broths with remarkable intensity, while maintaining its structure without breaking or losing presence during cooking. In culinary terms, that means control. And control, in haute cuisine, is almost everything.

With a high amylose content, Gran Reserva offers a clean, predictable cooking behaviour, designed for those who do not want to improvise with rice, but to master it. It is a rice that responds, holds, and supports without disappearing.

That is why it is found in some of the world’s most respected professional kitchens. Not because it seeks visibility, but because it delivers when precision matters most.

Ultimately, Gran Reserva is not just a gourmet rice. It is the result of a very simple and very difficult idea: to elevate a traditional product to a level where it no longer depends on chance, but on craftsmanship.

Cooking Instructions:

• Gran Reserva Rice: Ratio 1:3 (one part rice to three parts broth). Cooking time: 18-20 min.

Ingredients

Gran reserva rice

Nutritional values

Energy content: 332 (kcal)

Fat content: 2,8(gr)

Fat (Saturated): 0(gr)

Protein: 8(gr)

Carbohydrates: 73,4(gr)

Carbohydrates (Sugars): 1,2(gr)

Salt: 0 (gr)