Long-Grain White Rice

Aside from its longer, slimmer grains, what distinguishes long-grain white rice from medium- or short-grain white rice (the kinds used in risotto or sushi, respectively) is that after cooking it remains fluffy and separate. Long-grain white rice contains less of a starch called amylopectin, which is what makes rice stick together.

White rice is neutral in flavor, providing a backdrop... read more