LONG GRAIN “WHITE RICE” – TRADITIONAL WITH ENDLESS POSSIBILITIES
Cooked grains are tender and moist, light and fluffy with long, slender kernels, three to four times longer than its width. Enriched with thiamin, niacin, iron and folic acid to restore the nutrients after processing.
- Long grain rice accounts for more than 70% of the rice grown in the U.S.
- Long grain rice is popular in Asian and Hispanic dishes, as well as pilafs, salads, soups and bases for entrees.
To retain vitamins do not rinse or drain after cooking.
Place rice, boiling water and, optionally, salt and butter or oil in a shallow pan; stir. Cover tightly and bake at 350°F 25-30 minutes or until most of the water is absorbed. Stir to fluff the grains before serving.
STOVE TOP METHOD
Combine rice, water and, optionally, salt and butter or oil in a stockpot and bring to a boil. Cover tightly and cook over low heat 15-20 minutes or until most of the water is absorbed. Transfer to a serving pan. Stir to fluff the grains before serving.
Place rice, boiling water and, optionally, salt and butter or oil in a steam table pan. Cover tightly and steam according to manufacturer’s directions.
To find foodservice recipe options from the Think Rice website, browse here.
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