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Store in a cool, dry place.
Packaged in bulk in food grade kraft bags.
True to its name, long-grain rice is slim and lengthy. The grains have a firm, dry texture, and are best for side dishes, pilafs, and salads.
Rice varieties are classified as short, medium, or long-grain based on their length-to-width ratio when cooked. Long-grain rice is long and thin (roughly four to five times as long as it is wide).
Cooking rice is easy! Use the simple directions below and you'll end up with rice that's wonderfully tender, never mushy.
Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.