This has great renown as it has some very particular characteristics of its own. Its organoleptic analysis proves it to be a rice that does not form a pasty mash after cooking, with great consistency and guaranteeing the full absorption of the flavours.

Its main market is in the catering sector, where less experienced cooks are grateful for a certain margin in cooking times. The technical justification of this lies in the fact that the cooked grain does not open lengthways, like the other varieties, but cracks crosswise (like an accordion) reaching a length two or three times that of the raw grain.