Food Alphabet
Long grain rice
Long-grain rice has thin and long grains with pointed ends. It contains less starch than round or medium-sized rice, and therefore almost does not stick together when cooked. Long-grain rice varieties are very diverse, they include: "basmati" (grown in India and Pakistan and has a refined aroma); "jasmine" (aromatic Thai rice); long grain rice (classic) (Thai classic rice); "Amber" (parboiled), rice long grain (gold) "Indica" (parboiled), rice long grain (gold) (Thai parboiled rice); rice long grain (classic-A) (American classic rice); rice long grain (classic-V) (Vietnamese classic rice).
In addition, brown (broun) "Indica" and black wild rice ("Aquatica", "Ontario") are considered long-grain, from which such rice mixtures are prepared, for example, "FITNESS+" (a mixture of brown and wild rice) or "GOURMET" (a mixture of golden and wild rice).
When cooked, long-grain rice does not stick together and absorbs a moderate amount of liquid. This property makes long-grain rice versatile and suitable for preparing a variety of dishes of European and Eastern cuisine; salads, pilaf and side dishes for any meat or fish dishes.
