Long grain rice

Long grain rice is a type of rice characterized by its thin and elongated grains, which remain separate and do not clump together when cooked. It is one of the most popular varieties in cooking due to its light texture and versatility in various preparations.

Its origin dates back to Asia, primarily to regions such as India and Thailand, where its cultivation began thousands of years ago. Over time, its cultivation spread to the Americas, especially in countries with warm climates like Mexico, Colombia, and Argentina.

Among its properties, long grain rice is a good source of complex carbohydrates that provide sustained energy. It is also low in fat and suitable for gluten-free diets. It also provides small amounts of protein, B vitamins, and minerals such as manganese and magnesium.

In the Hispanic world, besides long grain rice, this ingredient may also be found under the names long rice, fine grain rice, or simply rice, depending on the country. It is ideal for preparing dishes such as fluffy white rice, pilafs, salads, and various side dishes.