El arroz meloso It should be made with special rice rich in starch that ensure that unctuous texture that characterizes it. The best rice for these types of cooking is rice pump, which is a variety of round grain rice, an important feature of this rice is that the grain has a higher resistance to "open". 

It is a rice that is usually consumed more in the warmer months, since it is a more consistent and hot dish.

Among the most succulent melons are:

ARROZ MELOSO DE BOGAVANTE

It is a recipe of traditional Valencian cuisine, and especially in Denia, where rice and fresh seafood are perfectly combined, not in vain Denia is Creative City of Gastronomy by UNESCO. The lobster is one of the most appreciated mollusks in the Mediterranean as this star ingredient has an intense and unmistakable flavor that envelops all the senses and with the addition of the mellow texture make it an experience.

The arròs de bogavante it can be cooked dry and meloso, but the meloso is perhaps the most demanded since in this way it is even more tasty.

To make this rice it is necessary to calculate very well the amount of broth necessary since the rice continues to absorb liquid once the fire is extinguished.