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Illustration of long-grain rice

Long-grain rice

Used in 4 recipes on RecipeWiki.

Long-grain rice has slender grains, several times longer than they are wide, that cook up fluffy and separate rather than sticky. Its flavour is clean and mild, so it carries whatever is cooked with it. In Plov it steams over carrots, onion and meat and should come out with every grain distinct; in Golubtsy it goes into the filling that swells inside the cabbage leaves; in Rice and Peas it takes up coconut milk and the flavour of the beans. Rinse it in cold water until the water runs almost clear to wash off loose starch, which is what makes rice clump. Once the lid is on, resist stirring, which breaks the grains.

What else can I make with it?

Most often cooked with

Recipes with long-grain rice

Golubtsy — shot from directly overhead: cabbage leaves rolled around seasoned mince and rice
4 photos

Golubtsy

Cabbage leaves rolled around seasoned mince and rice, then braised slowly in tomato and soured cream.

2 hr 30 minServes 4
Leafy greensMain coursesRussian
Kulebyaka — shot from directly overhead: an enriched pastry loaf layered with salmon
4 photos

Kulebyaka

An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.

3 hr 10 minServes 6
Main coursesPescatarianRussian
Plov — shot from directly overhead: rice steamed over lamb
3 photos

Plov

Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.

2 hr 55 minServes 6
Main coursesUzbekRussian
Rice and Peas — shot from directly overhead: rice cooked in coconut milk with kidney beans
3 photos

Rice and Peas

Rice cooked in coconut milk with kidney beans, thyme and a whole scotch bonnet left in the pot and never broken.

55 minServes 6
CaribbeanSide dishesVegan