long-grain

They are projecting as much as a 30% cut in acreage devoted to long-grain rice.

U.S. Farmers Order Less Rice Tom Polansek 2011

It revamped everything from its rice instant is now long-grain to the addition of more New Orleans-inspired dishes.

Waiter, I'll Have the Crowd-Pleaser Sarah Nassauer 2011

Soak long-grain rice, urad dal and fenugreek in warm water for at least 6 hours and up to 24 hours.

The Pancake of Possibilities Gail Monaghan 2011

Mr. Stryjewski likes to use long-grain Louisiana rice sourced from fields west of the city and around Lafayette, the state capital.

Calas (Rice Fritters) With Apple, Currant and Celery Salad 2011

In fact, ripples formed in sand both wet and dry, with both fine and coarse grains, and even in long-grain rice; with or without an added spring on the wheel; for various weights of the wheel; and at a large range of speeds.

The washboard effect ewillett 2009

Farmers in the past have shown they are capable of shifting rice acres, particularly for the long-grain variety, which is traded at the Chicago Board of Trade and makes up 75% of the U.S. crop.

U.S. Farmers Order Less Rice Tom Polansek 2011

For a start, one needs a short-grain variety – not long-grain, Ainsley and others – that absorbs liquid easily and won't dry out, even when the outside is toasted to a crunch, as well as a paella pan or wide pan with a thin base so the aforementioned liquid cooks off quickly and evenly.

How to cook the perfect paella 2011

Here the list included, among other things, a 36-ounce container of Jasmati long-grain white rice, Eli Zabar ficelle bread (bought at the end of the day, so almost day-old), fresh figs, haricots verts, six balls of freshly made mozzarella, and several cans of Le Seur baby peas.

Patricia Yarberry Allen: Made Here, Served 600 Miles Away: The Highland Games Dinner 2010

This is good with long-grain brown rice or roasted potato wedges; cook the potatoes on a separate pan in the oven along with the okra.

The Food Matters Cookbook Mark Bittman 2010

So try this easy, foolproof technique: Bring a large pot of salted water to a boil and stir in the same quantity and type short- or long-grain of rice directed in the recipe—only brown, not white.

The Food Matters Cookbook Mark Bittman 2010