Long Grain Brown Rice
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Long Grain Brown Rice is a derivative of Asian Rice and is the pre-dominant form of Rice used in Asia. Long Grain Rice is usually synonymous with Indica Rice one of the two most widely used Rice types (Japonica Rice is the other).

So what is Long Grain Brown Rice in practice? Not surprisingly, Long Grain Rice has a longer kernel (grain) than Medium Grain Rice and Short Grain Rice. On average, Long Grain Rice kernels are four to five times longer than they are wide. “Brown Rice” only means that the oily, nutrition rich Rice Bran has been retained, giving Long Grain Brown Rice a better nutritional profile than Long Grain White Rice. Historically, the bran has been removed to promote a longer shelf life.

Most Long Grain Rice is a Starchy Rice (which cooks up fluffy) but there are a few exceptions like Thai Sticky Rice. Brown Rice versions of any Rice take longer to cook than White Rice versions, and Brown Rice versions have a much shorter shelf life (due to the Rice Bran Oil in the Rice Bran which can go Rancid).

In America, Long Grain Rice is something of a staple. In fact, Long Grain Rice is sometimes known as Carolina Rice because Long Grain Rice has been grown in the South since the 1600s. Today, domestic Long Grain Rice is grown principally in the South (See Production below).

Season

Rice harvesting season in North America is typically early or mid-July in early planting regions such as Texas and Louisiana where most of the Long Grain Rice is sown and grown.

Cultivation

Rice Cultivation is described more fully on Smart Kitchen’s Rice Resource Page.

Production

Long Grain Ricewhich accounts for almost 70% of U.S. production, is grown in The South, principally Texas, Arkansas, and Louisiana, in irrigated fields.

Virtually the entire U.S. Long Grain Rice crop is sold as a whole-kernel milled product (except for exports of Rough Rice and rice seed sales). About half of our domestic Rice harvest is consumed in the United States.

Brown Long Grain Rice is categorized into “Grades” (official U.S. Standards set by the Secretary of Agriculture) by the Rice growers before it evenhttp://www.smartkitchen.com/resources/jasmine-rice moves on to the Rice dealers. The standards are principally based on the cleanliness of the Rice, its purity (whether or not they are intermixed with other varieties), and the wholeness of the Rice Kernels.

Brown Long Grain Rice only has 4 standard grades: Extra Fancy Rice (U.S. No. 1), Fancy Rice (U.S. No. 2), Choice Rice (U.S. No. 4), and Sample Grade Rice.

See Smart Kitchen’s General Rice Resource for more Rice production information.

Varieties

There are a few different varieties of Long Grain Rice, including Basmati Rice, Jasmine Rice, Carolina Rice, Thai Sticky Rice, etc.

Purchasing

Long Grain Brown Riceis seldom found at retail as Converted Rice or Minute Rice.

Long Grain Brown Rice is generally available in both prepackaged containers and bulk bins. When purchasing Rice, always check the expiration date as Rice can go bad if stored too long.

If you are buying Long Grain White Rice in bulk from a bin, make sure the merchant has high volume and that the Rice bin is, and has been, properly covered: You don’t want any surprises in your purchase. While selecting your Rice (in bulk or in packages), keep an eye out for any signs of moisture which can ruin Rice. Also, try and buy as few broken grains of Rice as possible. Your final dish will likely be a mess of overdone and underdone Rice if you cook with broken grains and whole grains: broken grains are smaller than whole grains and the two sizes won’t cook together uniformly.

If the Long Grain Brown Rice you are considering has a window in the packaging, inspect the product. Again, you want Long Grain Brown Rice with the fewest number of broken kernels.

Storage

Because Long Grain Brown Rice retains its Bran Layer (with the Rice Bran Oil which will go Rancid), it has a shorter shelf life than White Rice and requires a little different handling and philosophy to maximize your yield and value.

With Long Grain Brown Rice, how you store it revolves around how quickly you plan to use it. If you plan to use it all in a few weeks then store the Long Grain Brown Rice in an airtight container in a cool dark place like your pantry. Sealed, it may last 3-6 months but will be best for only a few weeks. If you open your package, store the unused portion in the refrigerator or freezer for a better shelf life.

In the refrigerator, sealed, your Long Grain Brown Rice will last for 6-12 months in an airtight container. Frozen, you should get 12-18 months (for best quality).

Let the cooked Long Grain Brown Rice cool to room temperature before storing it in the refrigerator. Cooked Long Grain Brown Rice will last about 4-7 days in the refrigerator but it is best to use it within 2 days.

Culinary Uses

Long Grain Brown Rice is a finely textured Rice with a dense, earthy flavor. If cooked properly, Long Grain Brown Rice will end up light, almost fluffy, with easily separated kernels.

Long Grain Brown Rice is great standing alone as a Side Dish, as a bed over which to serve an entrée, or Seasoned as an accompanying starch in Stuffing, Rice Pilaf, Salad, Casseroles and Stir Fry dishes.

As we mentioned above, Long Grain Brown Rice is a Starchy Rice and if properly cooked turns out light and fluffy with easily separated grains.

Smart Kitchen has an Exercise on Cooking Starchy Rice which demonstrates exactly how to properly cook a Long Grained Rice. The major difference for a Long Grained Brown Rice will be that the Brown Rice will take longer to Simmer (approximately 50 minutes to one hour). The ratio of water to Rice will be the same or roughly two parts water to one part Rice. Put another way, 1 Cup of Brown Rice will require 2 Cups of water. 

If the Long Grain Brown Rice is still crunchy at the end of the Simmering time then the Rice is undercooked and you may need to add 1-2 T of liquid and Simmer a bit longer. If it’s falling apart then it’s overcooked and you should start over. Remember, you can fix undercooking, but you can’t fix overcooking. Start checking the Rice early.

The same Simmering effect can also be achieved by Baking Long Grain Brown Rice and liquid together in the Oven. Long Grain Brown Rice can also be Pan Fried, once it has been Simmered.

Additionally, if you know that you will be in a rush, you can Organize yourself early and pre-soak your Long Grain Brown Rice for up to 40 minutes in warm water to help it cook more quickly. The pre-soak can cut 30-40 minutes, almost half, from the original cooking time.

Nutritional Value

¼ cup (57 g)

Calories 150

Calories from Fat 10

Total Fat 1 g 2%

Saturated Fat 0 g 0%

Cholesterol 0 mg 0%

Sodium 0 mg 0%

Total Carbohydrates 32 g 13%

Dietary Fiber 3 g 13%

Sugars 0 g

Protein 3 g

Vitamin A 0%

Vitamin C 0%

Calcium 2%

Iron 2% 

Nutrition

Long Grain Brown Rice is long on Carbohydrates, about 29% by weight, providing 15% of the U.S. recommended daily allowance (USRDA) in a single serving. Long Grain White Rice also provides a bit of Protein (5 g), Dietary Fiber (14% of USRDA), Iron (5% of USRDA), and Calcium (2% of USRDA). 

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes