Long Grain Rice

Long Grain Rice

Long grain rice is the most commonly grown type of rice, 70 to 80% of all rice varieties. As a result of years of technical developments (parboiling process) a new type of rice has been developed, which is called parboiled rice. Mainly out of long grain rice, new varieties are developed, which in some cases can even grow under extreme conditions. The latest development from Bangladesh is the “submarine” rice, which can survive under water, for instance due to flooding, for 2 weeks before it drowns and dies. White long grain rice is also commonly known as milled or polished rice.

✔ Origin: EU (Italy, Greece, Spain), Thailand, Guyana, Vietnam,
✔ Pakistan, South-America
✔ Taste and fragrance: neutral
✔ Cooking time: 10 minutes
✔ Cooking characteristics: fluffy, dry cooking
✔ Dishes: due to neutral taste, suitable for all kinds of rice dishes