gms long grain rice

GrainsYear-round. Long-grain rice is a dried, shelf-stable grain harvested seasonally but available continuously throughout the year in most markets worldwide.

Long-grain white rice is a good source of carbohydrates and provides B vitamins (particularly thiamine and niacin) when enriched. Brown long-grain varieties contain additional fiber, minerals (magnesium, phosphorus), and antioxidants from the retained bran layer.

About

Long-grain rice refers to rice varieties with grains measuring 7mm or longer in length, with a length-to-width ratio of 2.5:1 or greater. The most common long-grain cultivar is Oryza sativa subsp. indica, native to South and Southeast Asia. Long-grain varieties have a lower starch content than short-grain rice, resulting in grains that remain separate and firm when cooked rather than clumping. Popular varieties include basmati (prized in Indian and Persian cuisine), jasmine (fragrant Southeast Asian rice), and standard white long-grain rice. The bran, germ, and endosperm composition varies depending on milling; white long-grain rice has the bran and germ removed, while brown long-grain retains these nutrient-dense layers.

Culinary Uses

Long-grain rice is a staple carbohydrate in cuisines worldwide, valued for its light, fluffy texture when properly cooked. It serves as the foundation for pilafs, fried rice, biryani, risotto preparations (though Arborio is preferred), and grain bowls. In Indian cuisine, basmati long-grain is traditional for biryanis and pulaos; jasmine long-grain is essential in Thai and Vietnamese dishes. Long-grain rice's lower amylose starch content (typically 20-24%) allows grains to separate easily, making it ideal when distinct grains are desired. It pairs well with both mild and boldly spiced dishes, absorbing flavors without becoming mushy.

Forms & Preparations

White long-grain (polished) — Milled to remove bran and germ, resulting in white grains; quick-cooking and neutral flavor.
Brown long-grain — Bran and germ intact, requiring longer cooking time (45-50 minutes) but providing more fiber and nutty flavor.
Parboiled/converted long-grain — Steamed before milling to drive nutrients into the grain; ivory-colored with firmer texture that resists mushiness.
Basmati long-grain — Aromatic variety with distinctive fragrance and delicate flavor; traditional for Indian and Persian rice dishes.
Jasmine long-grain — Fragrant Southeast Asian variety with subtle floral notes and naturally slightly softer texture.
Rice flour — Ground long-grain rice used for batters, thickening, and baking applications.