What is it?

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

Don’t have it?

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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  Recipe

  Lime-Scented Rice

  A little fresh lime zest and juice elevate your typical rice pilaf. Try it with salmon or grilled steak.

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  Recipe

  Hoppin' John

  In the South, eating Hoppin’ John—rice and black-eyed peas with pork—is supposed to bring luck (although no one’s quite sure why). Lucky or not, the hearty meal-in-a-bowl is the perfect…

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  Recipe

  Smoky Chipotle Black Bean Chili with Fresh Salsa

  Personally, I’m not so fond of “vegetable” chilis, as they seem to feature overcooked and watery veggies that were never meant to be “stewed.” So in warmer weather, I top…

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  Recipe

  Tea-Smoked Shrimp Salad with Mango

  Smoking food in a wok over a bed of tea leaves, rice, and sugar is a classic Chinese technique, but the flavors of this salad are decidedly western and very…

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  Recipe

  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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  Recipe

  Lemony Halibut en Papillotes with Leek Rice Pilaf

  这道菜带有一个内置的配菜:fragrant rice pilaf enriched with sautéed leeks. Don’t worry if the edges of the rice seem crunchy when you open the packets;…

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  Recipe

  Lemony Turkey, Escarole, and Rice Soup

  Simmering the your leftover Thanksgiving turkey carcass for 4 hours results in a full-bodied, fragrant broth, which becomes the base of this flavorul soup.

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  Recipe

  Tilapia with Scallions and Black Bean Sauce

  Tilapia is readily available and it takes no time to cook, making it a great choice for weeknight dinners. It's also a mild-flavored fish, so it's the perfect vehicle for…

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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…