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Etymologies

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Examples

  • 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

  • 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

  • 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

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

    U.S. Farmers Order Less Rice

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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