Long-Grain Rice

Long-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.

Equivalents for Long-Grain Rice

1/2 cup uncooked = 1 cup cooked

Recipe Suggestions

Vegetable Jambalaya

Also called:

Riz long (French); Langkornreis (German); Arroz largo (Spanish); Xian mi (Chinese)

Other entries for: Long-Grain Rice
Basmati Rice, Gobindavog Rice, Jasmine Rice, Texmati Rice

Other entries for: Rice
Brown 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: Grains
Amaranth, Barley, Buckwheat, Cereals, Corn, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat