Long grain rice

Long grain rice is a type of rice characterized by its elongated and thin grains, which typically have a loose and fluffy texture after cooking. It is one of the most consumed cereals worldwide and a staple ingredient in countless traditional and contemporary recipes.

Origin: Rice is native to Southeast Asia, where its cultivation began thousands of years ago. Long grain rice is widely grown in regions such as Asia, Latin America, and parts of the United States, adapting to varied climates and diverse soils.

Properties: Long grain rice stands out for its low fat content and high supply of complex carbohydrates, which provide sustained energy. It is a natural source of B vitamins and minerals such as magnesium and phosphorus. Furthermore, as it has a lower starch content compared to other types of rice, it offers a less sticky texture, making it ideal for dishes where separate grains are desired, such as pilafs, fried rice, or side dishes.

Synonyms for Spanish speakers in Latin America: In different regions, long grain rice may be known simply as "arroz largo", "arroz recto", or "arroz fino", although the most common and universal term is arroz de grano largo.