Long grain rice, 100% from ecological agriculture.
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From the culinary point of view, the long-grain rice usually has a spongy texture and is often hit less than other rice.
The more amylose contains a grain of rice, over temperature, water and time required for cooking and long grain rice, which can have four to five times the length of his thick, has a high amount of amylose and for this reason that requires a relatively high proportion of water for cooking. It is widely used in Chinese and Indian cuisine and is the most sold in USA.