Long-Grain Brown Rice


Brown rice is rice from which only the hull of the rice grain has been removed; it is unbleached and retains the brown color. Brown rice retains the nutrients, such as vitamins B1 and B3 and iron, that are removed when the bran and endosperm layers beneath the hull are removed to make white rice.

Long-grained rice is firmer less sticky than medium- or short-grained rice, making it well-suited to salads and pilaf. Basmati and Jasmine are two varieties of long-grained rice.

One cup of long-grained brown rice cooked with 2 cups of water for 45 minutes will yield 2 1/2 cups of rice.


Translations: Garengraudu Brown Rice, Ilgagrūdžių rudieji ryžiai, Cu bob lung orez brun, Long-Grain smeđe riže, Długoziarnisty ryż brązowy, Langkorrelige bruine rijst, लंबे समय से अनाज चावल ब्राउन, Long Grain Rice-Brown, Лонг-коричневый рис, Μακρούς κόκκους καφέ ρύζι, طويل الحبوب الأرز براون, 긴 곡물 브라운 라이스, Dlouho-zrno Brown Rice, 长粒糙米, Gra llarg d'arròs integral, Dolgozrnatega riža rjavi riž, Dlho-zrno Brown Rice, Riso a grani lunghi Brown, ארוך גרגרים בראון רייס, Långkornigt Brown Rice, Дуго зрна пиринча, 長期穀物玄米, Riz à grain long Brown, Langkorn-Naturreis, Langkornet Brown Rice, Langkornet Brown Rice, Grano largo de arroz integral, Лонг-коричневий рис, Pitkäkuituista ruskea riisi, Дългозърнест кафяв ориз

Tasting Notes

Substitutes: Long-grain white rice



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