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Long-grain white rice

Grains, rice & flours · Rice

Long-grain white rice

Milled long-grain rice that cooks to fluffy, separate grains; jasmine is a softer, fragrant long-grain type.

Also called: white rice, long grain rice, jasmine rice, uncooked rice

A kind of rice

133 recipes with it

Photo: Hannahdownes, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Long-grain white rice has grains about four times as long as they are wide, with the bran and germ polished off. It is higher in amylose than short-grain rice, so it cooks up dry and separate rather than sticky. Jasmine rice is a long-grain type from Thailand that is slightly softer and more aromatic; basmati is longer, thinner and drier still.

Oryza sativa

How it’s used

  • Plain steamed rice for curries, stir-fries and stews
  • Fried rice made with chilled cooked rice
  • Pilaf, Mexican red rice and jollof
  • Rice salads and stuffings

Characteristics

Taste
Mild and neutral.
Texture
Tender, fluffy, separate grains when cooked.
When cooked
Roughly 1 part rice to 1.5–2 parts water by volume by the absorption method; rinsing first gives cleaner, less sticky grains.
Sold as
whole
Cooking uses
Commonly cooked, Suitable for boiling, Suitable for frying

Storage

Pantry-stable. Airtight, cool and dry; raw white rice keeps for a long time. Discard if you see weevils or smell mustiness.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cooked rice can carry spores of Bacillus cereus that survive cooking; cool leftovers quickly (within about an hour), refrigerate, use within 1 day and reheat until steaming hot throughout. Do not keep cooked rice warm for hours.

Nutrition per 100 g

Energy
365 kcal
Protein
7.13 g
Carbohydrate
79.95 g
Fat
0.66 g
Fibre
1.3 g
Sugars
0.12 g

USDA FoodData Central: Rice, white, long-grain, regular, raw, enriched.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Basmati rice — Works almost anywhere; use slightly less water and a shorter rest.
  • Brown rice — Nuttier and chewier; allow about twice the cooking time and more water.

Related ingredients

Recipes with long-grain white rice

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