True to its name, long-grain rice is slim and lengthy, nearly four to five times longer than it is wide. This type of rice produces distinct firm grains that stay fluffy and separate after cooking. The grains have a firm, dry texture, and are best for side dishes, pilafs, and salads. These are of two varieties Long Grain White and Long Grain Brown.
The Long Grain White rice, which has been refined, has the husk, bran and germ layers removed, so just the white inner kernel remains. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
The Long Grain Brown Rice is rice with the whole kernel intact and the kernel still surrounded by all layers of bran. After the husk is removed the remaining product is called brown rice. Being a whole grain, it is a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese, and is high in fiber.
|Parameters||Organic Long Grain Brown Rice||Organic Long Grain White Rice|
|Moisture % max||14||14|
|Average Grain Length (mm)||6.5||6.5|
|Certifications||Kosher/ Halal/ ISO9001/ FSSC22000 / NOP & EU /HACCP / Fair choice||Kosher/ Halal/ ISO9001/ FSSC22000 / NOP & EU /HACCP / Fair choice|