Rice with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive stickiness. Long grain rice is available in different varieties, such as aromatic, white and brown. Rice can be steamed or baked and is used in salads, main dishes or casseroles, and side dishes of rice.
Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the grain has been ground into flour are not described, because they are so numerous.
Preparing Fried Rice with Uncooked Rice | Preparing Fried Rice with Previously Cooked Rice
There are many methods used for preparing fried rice recipes, but two methods that combine the moist heat methods of boiling/absorption/steaming and the dry heat methods of frying/stir-frying are among the most popular.
Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.
Steaming Rice with a Bamboo Steamer | Steaming Rice with an Electric Steamer
Steaming is a technique for cooking rice that is very popular in Asian countries. It produces perfectly cooked rice, but the method can be very time consuming.
Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto
Cooking Rice with the Absorption Method
Cooking rice with the absorption method is, perhaps, the method that most people are accustomed to when cooking rice, but it is often the most difficult.