long-grain rice

Forms & Preparations

• White long-grain — Fully milled with bran and germ removed, white color, neutral flavor, fastest cooking, most versatile for everyday use.
• White rice (polished) — Fully milled with bran and germ removed; quick-cooking and neutral-flavored.
• White rice — Milled to remove bran and germ, resulting in a pale grain; cooks quickly in 15-18 minutes with light, fluffy texture.
• White long-grain (milled) — Hull and bran removed, revealing white endosperm; quick cooking, neutral flavor, shelf-stable.
• Brown long-grain — Bran layer retained, tan to brown color, nutty flavor, higher nutritional value, requires longer cooking (40-50 minutes) than white varieties.
• Brown rice — Retains bran layer; nuttier flavor and chewier texture; requires longer cooking time (40-45 minutes).
• Parboiled or converted rice — Partially cooked and dried before milling; retains some nutrients; individual grains remain separate even in wet preparations.
• Parboiled (converted) — Partially cooked, dried, and polished; retains more nutrients than white rice and cooks in 20 minutes; produces firmer, more separate grains.
• Jasmine rice — Aromatic long-grain variety with subtle floral notes; popular in Southeast Asian cooking.
• Basmati — Premium aromatic long-grain variety, slender and fragrant, traditionally associated with Indian and Persian cuisines; cooks to very separate grains.
• Basmati rice — Premium long-grain with elongated shape and delicate fragrance; signature grain in Indian and Pakistani cuisines.
• Jasmine long-grain — Aromatic Thai or Southeast Asian cultivar with floral fragrance; slightly stickier than standard long-grain but maintains separate grain structure.
• Jasmine — Aromatic long-grain variety from Southeast Asia, slightly softer and more glutinous than Basmati, with subtle floral aroma; popular in Thai and Vietnamese cooking.
• Parboiled rice — Partially cooked under pressure then dried; grains remain separate and fluffy; often used in commercial and institutional settings.
• Parboiled (converted) rice — Partially pre-cooked under steam pressure; retains more nutrients and cooks faster than white rice.
• Rice flour or ground rice — Finely milled long-grain rice used for batters, thickening agents, and gluten-free baking applications.
• Rice flour — Ground long-grain rice used for baking, thickening, and Asian noodle production.
• Sprouted — Partially germinated grains with increased enzyme activity and nutrient bioavailability; shorter cooking time and slightly sweeter flavor profile.