Long-grain rice

Long-grain rice differs in grains that are quite long in size - about six to eight millimeters. We can say that hence the characteristic name. When preparing such rice, it is able to absorb a moderate amount of liquid and not stick together.

It is noteworthy that long-grain rice is both white and brown - both are extremely popular around the world. These varieties of long-grain rice are used in the preparation of a wide variety of cuisine in Europe and the East, side dishes, salads. The calorie content of long-grain rice directly depends on the specific variety - for example, the nutritional value of white food grain is about 365 kcal per hundred grams.

The most famous varieties of long-grain rice, which the whole world knows and values ​ ​ for its unique aroma and taste, are Jasmine rice, Basmati and wild or brown rice.

Jasmine white long-grain rice is mainly cultivated in Thailand. This product has an unusually subtle, practically milky aroma, so it is ideal for making spicy-spicy and exotic dishes that are characteristic of eastern cuisine.

Basmati is a white long-grain rice, which owes its unique aroma and unsurpassed taste to the climatic conditions and soil of the region of its cultivation - the foot of the Himalayas and northern India. By the way, in Hindi, the name of this variety of long-grain rice means fragrant. It is noteworthy that it is this variety around the world that is rightfully considered the king of rice. Basmati rice is great for making all sorts of Oriental dishes and just essential for pilaf.

Wild rice tends to be native to the Great Lakes region of the North American region. It is favorably distinguished from sown rice by more fiber, nutrients and vitamins. Grains of wild long-grain rice are characterized by a dark brown or black color and a smooth shiny surface.

By the way, they are quite tough, and therefore require preliminary soaking and prolonged cooking. Such rice is used mainly for making soups, salads, cold and hot snacks and even dessert dishes. This variety is especially tasty in combination with steamed long-grain rice as a side dish.

It is worth noting that the same variety of long-grain rice in different treatments can be characterized by different colors, taste, nutritional properties and cooking methods. So, according to the treatment variety, long-grain rice can be spilled into white, brown and steamed.