Valencia: A short-grain rice, Valencia is a Spanish rice traditionally used to make paella (hence, it’s also called paella rice). It’s different from other short-grain rices because it absorbs moisture without breaking down; when fully cooked, the individual grains of rice remain whole. Arborio or another medium-grained Italian rice can be used as a substitute, but will yield a creamier dish. Use Valencia rice to stuff dolmas or other vegetables.