per 100 grams
Carbohydrates 28.2 g
Proteins 2.7 g
Fats 0.3 g
Water 68.4 g
Sugar 0.1 grams
Fiber 0.4 grams
Ash 0.4 grams

Long-grain White Rice

130 Calories per 100g

Long-Grain White Rice: A Must-Have Staple for Many Dishes

Ah, long-grain white rice—the staple food of many cultures around the world. Rich in flavor and texture, white rice is a must-have for any cook’s pantry. Whether you’re making a savory Indian meal or a lightened-up version of Southeast Asian stir fry, long-grain white rice is typically the canvas in many flavorful dishes.

So, what exactly is long-grain white rice? Long-grain rice, like its name suggests, is a type of grain with long, slender kernels. Long-grain rice is also more resistant to breakage than other types of rice, making it a prime choice for meals that require a little extra structure, like curries and risottos. Compared to short-grain rice—which has shorter, fattier grains, much like Arborio risotto rice—long-grain white rice keeps its shape better and has a slightly firmer texture.

Unlike other varieties of white rice, long-grain white rice is typically steamed or boiled before it's sold to give it its light, fluffy texture. After it's cooked and cooled, long-grain white rice can be used as a side dish, base for soups and stews, stuffing for vegetables, and much more.

Because of its versatility and flavor, long-grain white rice is often used in international dishes. In India, long-grain white rice is a main player in both sweet and savory dishes, such as kheer (rice pudding) and biryani (a type of spiced rice dish). While in Southeast Asia, long-grain white rice is often used to make fried rice and noodle dishes. In Japan and China, long-grain white rice is most commonly served plain or as part of sushi.

When choosing the right type of long-grain white rice for your particular recipe, it’s important to consider how much moisture you need. For dishes with robust sauces and gravies, a more absorbent variety of long-grain white rice, like basmati rice, may be best. On the other hand, for lighter dishes, like stir-fries and salads, try a more fragile variety of long-grain rice, such as jasmine or sticky rice.

Generally speaking, long-grain white rice is much easier to cook than many of its counterparts, such as brown rice and wild rice. To get the perfect texture, use a ratio of one-part rice to two-parts water when boiling — more water gives you a softer texture, less gives you a firmer texture. Just be sure to bring it to a rolling boil and then reduce the heat to a simmer before covering and cooking for 15 minutes. Once cooked, allow the rice to rest, covered, for a few minutes, and it will be ready to serve.

Not only is long-grain white rice a convenient and delicious addition to any meal, it is also highly nutritious, too. Rich in complex carbohydrates, long-grain white rice keeps you fuller for longer and gives you sustained energy throughout the day. As long-grain white rice is low in fat and rich in essential vitamins and minerals, such as Vitamin B6 and folic acid, it is a great way to get extra nutrition into your diet without the added fat or calories.

Long-grain white rice is a reliable, nutrient-packed addition to any meal, adding additional flavor and texture to any dish. Whether you’re serving up an Indian feast or a healthy plant-based lunch, you can’t go wrong with a bowl of long-grain white rice.