100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Long-Grain Rice© Copyright 2009. All rights reserved and enforcedLong-grain rice has the longest kernels of all the rices, about 4 to 5 times as long as it is wide. The grains have less starch than lower grained rices, so they don't stick together as much, making a fluffy rice that is ideal as a side dish or as a bed for something such as a curry. Long-grain, though, is mostly a generic term that takes in many other rices such as basmati, jasmine, and in fact, the plain white rice we are mostly familiar with.
Also called: Riz long (French); Langkornreis (German); Arroz largo (Spanish); Xian mi (Chinese)
Other entries for:Long-Grain RiceBasmati Rice, Gobindavog Rice, Jasmine Rice, Texmati Rice Other entries for: RiceBrown Rice, Converted Rice, Cream of Rice, Instant Rice, Medium-Grain Rice, Paella Rice, Rice Milk, Rice, Risotto Rice, Short-Grain Rice, White Rice, Wild Rice Other entries for:GrainsAmaranth, Barley, Buckwheat, Cereals, Corn, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat Related RecipesVegetable Jambalaya |
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