它是什么？

As its name suggests, long-grain rice has long and slender grains, which contain a type of starch that is more keep them separate and fluffy as they cook.

American-grown long-grain white rice is likely the most familiar rice in American kitchens. Its mild flavor and dry texture makes it the perfect choice for rice pilaf. More aromatic choices include jasmine and basmati. American long-grain brown rice is the whole-grain version of its white counterpart

Kitchen math:

1 cup raw rice = about 3 cups cooked

没有吗？

Substitute basmati or jasmine rice.

How to prep:

Depending on the rice, your recipe may direct to rinse, soak, or toast the grains before cooking, as in rice pilaf. Long-grain rice is often cooked by the absorption method: in a tightly covered pot with a measured amount of water, which gets completely absorbed by the rice. Long-grain brown rice is often cooked by the pasta method: in a large pot of boiling water until tender, then draining off the excess water.

How to store:

You can store long-grain rice in the pantry almost indefinitely. Cooked long-grain rice does not keep well.

Cross Reference

jasmine; basmati

Recipes

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  石灰味的大米

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  New Orleans-Style Anasazi Beans and Rice

  In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked…

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  Lemony Turkey, Escarole, and Rice Soup

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  Tilapia with Scallions and Black Bean Sauce

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  Recipe

  Korean Bibimbap with Sesame Chicken

  Turn your leftover chicken into bibimbap, the Korean meal-in-a-bowl rice dish. Here, carrots, stir-fried zucchini, and shiitake mushrooms adorn the rice, each of them infused with sesame oil.

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  Recipe

  Calas Fried Rice Fritters

  Crisp around the edges with a plump, toothsome belly, these fritters beg to be served with obscene quantities of earthy, sorghum-like cane syrup, though traditionalists may opt for confectioners’ sugar…