Rice is the seed of the oryza grass. The rice plant can grow to 1.8 m! It is the most widely consumed staple food for a large part of the world's human population.
Long-grain rice contains less starch than medium or short grains, so the cooked grains are drier and separate easily. They are perfect for pilafs or dishes with a lot of sauce.
Jasmine and basmati (not this rice!) are specific type of long grain rice that have distinct flavours.
Cooking with Long Grain Brown Rice
Rinse thoroughly until the rinse water is clear before cooking to remove any excess starch and ensure it doesn’t clump together after cooking.
Perfectly cooked long grain rice should be light, tender and fluffy. You can cook it in a rice cooker, on the stove or by steaming it. Cooking in slightly salted water will remove some starch and increase the fluffiness of your rice – try it!
Long Grain Brown Rice
Ingredients: Long grain brown rice
For allergens see ingredients in bold.
Due to the way our food is transported, stored and packaged, this product may contain traces of other allergens due to cross-contamination.