Long grain rice has a long seed that may be 4 to 5 times longer than wider, reaching 5 or 6 mm. The grain doesn’t have the cuticles of the pericarp and it has more or less white colour which is always uniform.

It has a high content of amylose, around 22%, and that is why it needs a big amount of water to be cooked, resulting in an elastic, firm and non sticky rice.

It’s advisable to wash long grain rice before cooking it to remove the starch.

Keep in a dry and cool place away from the sunlight and moisture. It’s recommended to eat the rice within the 12 months after the packaging date.

Nutritional information (0.1 kg)
Fiber 0.2 g
Saturates 0.21 g
Monounsaturated fatty acids 0.23 g
Polyunsaturated fatty acids 0.32 g
Cholesterol 0.0 mg
Calcium 10.0 mg
Iron 0.2 mg
Zinc 0.5 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 20.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.