Vaporized Rice, also known as par-boiled rice. Which is processed by boiling with steam, thus managing to make the cuticle adhere to the core of the grain. The result is that this is never overdone, and the grains come out loose and consistent, meaning that your dishes can be prepared on the hour or more before the serving.
Most rice consumed in Spain is grown in some areas close to the coast. Those three areas (Valencia, Delta del Ebro, Calasparra in Murcia) are protected by 'Denominación de Origen' (Origen of Denomination).
Can also be used to make paella, but it is very adapted for plates of white rice, accompaniments or salads.