Long Grain / all purpose

Long grain rice is a premium quality all-purpose rice belonging to Indica Rice (long grained) category. Long grain rice has a long, slender kernel. When it is harvested it is know as 'rough' or 'paddy' rice. It undergoes different milling techniques to give different types of rice. Cooked grains are separate, light and fluffy. Its versatility and full-bodied flavour make it a practical everyday choice for use as an ordinary steamed table rice. The grain is about 3 to 5 times longer than its width (6 mm length).

It is grown in the warm climate region, such as Thailand, India, Pakistan, Brazil, and Southern USA. At one time long grain rice was exported from India and was called patna after the district in which it grew.

Long grain rice can be divided into two categories:

• Long Grain Brown Rice
• Long Grain White Rice

Long Grain Brown Rice

This rice cooks to a firm, fluffy texture and has a distinctly nutty flavour. Brown Rice undergoes only minimal milling, which removes the husk but retains the bran layer. That is, it is a natural whole grain rice with nothing but the husk removed. Due to this the rice retains more vitamin, mineral and fibre content than regular or easy cook white rice. The grains remain separate when cooked but take longer to soften. The cooked grains have a chewy texture, which many people enjoy. It is also available in easy-cook form.

Long Grain White Rice

Regular Long Grain White Rice
One of the most popular types of rice because it has a subtle flavour which perfectly complements both rich and delicate sauces. Milled to remove the husk and bran layer, the grain is slim and 4-5 times as long as it is wide. On cooking the grains separate to give an attractive fluffy effect. Extremely versatile and is used for countless international savory dishes. It is also an essential in Chinese Cooking.

Easy-Cook Long Grain White Rice (Parboiled /Converted /Pre-fluffed)
This variety has a slightly fuller flavor. Unlike regular white rice which is milled direct from the field, it is steamed under pressure before milling. This process hardens the grain, reducing the possibility of over-cooking. It also helps to retain much of the natural vitamin and mineral content present in the milled layers. When raw the rice has a golden color, but turns white upon cooking. Can be used in the same dishes as regular long grain, but is particularly good for rice salads.