Long steamed rice is rice which has been parboiled with its shell. It is long and measures between 5 to 6 mm. This rice has a golden colour and a mild cereal taste, characteristic in all rice before being refined.

It is much more resistant to deterioration by germination, insects or fungi. It is also richer in vitamins and proteins and its higher fiber content favours the digestive process. It has a special texture that ensures it does not get mushy.

The steaming process consists in dipping the rice with its shell in water at 60°C and right after into a strong steam pressure. This way it removes a good deal of the starch and preserves the vitamins and minerals that all other types of rice lose when they are refined. One of the main advantages of steamed rice is that it does not get mushy and the grains do not stick and remain loose.

It does not absorb as much fat as the rest of rice, as the steaming process gelatinizes the external starch making it more difficult for the fat to penetrate.

Nutritional information (0.1 kg)
Fiber 1.16 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 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.