Profile: Rice with a Long Grain
This aromatic long grain rice cooks out fluffy and sweet with a nutty aftertaste. Long grain rice is hulled but the bran is kept intact, giving it a somewhat chewier texture than long grain white rice while retaining some of the nutrients.
- The taste is nutty and earthy.
- Long grain white rice is chewier than regular white rice.
- When compared to white rice, it retains the bran and germ, which adds to the nutritious value.
- 1/4 to 5/16-inch long grain
- Gluten-free by design
Long Grain Brown Rice is a type of long grain rice that is whole grain. The bran and germ are left intact when the outer hull is removed. The bran imparts a natural honey-brown color to this rice while still preserving its nutty flavor and somewhat chewy texture. It has a lower processing level than white rice and keeps more of its inherent nutritional value.
This Long Grain Brown Rice has a noticeable nutty fragrance and is lighter and fluffier than regular brown rice. Its brown, long grains cook up separate and fluffy in stir-fries, salads, pilafs, and desserts, making it a delightful addition to dishes like stir-fries, salads, pilafs, and desserts.
|Shelf Life:||2 Years.|
|Uses:||-In South Asian cuisine, this is a traditional dish.
- Serve with lentils, spicy curries, and stir-fries.
- Coconut milk, stews, and fresh vegetable soups are all good options.
- Rice pudding and other desserts will benefit from it.
|Basic prep:||Bring 2 cups water to a boil, then add the Long Grain Brown Rice, cover, and cook for 30-40 minutes. Remove from heat and set aside to cool for 5 minutes. Season to taste. Before serving, fluff with a fork.|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|