Long Grain White Rice


Slender long grain rice is less sticky or starchy than short grain varieties. White rice has had the outer bran layer removed and cooks in half the time as brown rice. Flavor while cooking with butter, olive oil, salt and bay leaf. A wonderful foundation for all kinds of sweet and savory seasonings, use long grain rice to make pilaf, stir-fries, casseroles and puddings.

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Parmesan Long Grain White Rice Print
Serves 4

  • 1 3/4 cups water
  • 1 cup Zursun long grain white rice
  • 1/4 cup grated Parmesan cheese
  • 3 tbsp. unsalted butter, diced
  1. Rinse rice under cold running water until water is clear. In medium saucepan bring water to a boil. Stir in rice. Cook, covered, over low heat, until water is absorbed and rice is tender, 15-20 minutes. Do not remove lid or stir while rice is cooking. Stir in cheese and butter. Let stand, covered, for 5 minutes.

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