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Description
Origin:
Long-grain rice is a type of rice with long, slender grains that are about four to five times as long as they are wide. It is grown in various parts of the world, including Asia, North America, and Africa. Long-grain rice is less sticky than other types of rice, which makes it ideal for dishes where the rice grains need to stay separate.
It is a staple in many cultures and is used in a variety of dishes, from pilafs to salads and as a side dish.
Other Names:
Yoruba: Iresi gun
Igbo: Osikapa ogologo
Hausa: Shinkafa mai tsawo
Health Benefits:
Provides a good source of carbohydrates, which are essential for energy.
Low in fat and cholesterol-free.
Contains some vitamins and minerals, such as vitamin B6, niacin, and magnesium.
Nutritional Information (per 100g, cooked):
Calories: 130 kcal
Carbohydrates: 28 g
Protein: 2.7 g
Fat: 0.3 g
Fun Fact: Did you know?
There are over 120,000 different varieties of rice, each with its unique texture, starch content, flavor, and nutritional properties.
Uses:
Commonly used in dishes like fried rice, jollof rice, pilafs, and stir-fries.
It is a versatile ingredient that can be paired with a wide range of proteins and vegetables.
Recipes & Videos:
International Recipe: How to Cook Perfect Long Grain Rice Video: How to Cook Long Grain Rice
Local Recipe: Nigerian Jollof Rice Recipe Video: Nigerian Jollof Rice
Best Storage Method: Store in an airtight container in a cool, dry place. You can freeze or refrigerate for long-term storage to prevent pests.
Shelf Life:
Room temperature: 1 year (uncooked).
In the freezer: Indefinitely.- see expiry date
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