Long-grain rice (parboiled rice)

long-grain rice / parboiled rice

Flavor and role

Rice with long, low-starch grains that cook up separate. Parboiled rice is steamed and dried before milling, so it does not turn mushy even with long cooking.

Typical dishes and uses

Jollof rice, jambalaya, pilaf, fried rice

Substitutes

Long-grain rice = the same amount of basmati or jasmine rice (they soften more easily than parboiled, so use 10% less water).

Storage

Sealed in a cool place at room temperature for 1 year. In summer, refrigerate to keep insects out.

Main countries

Nigeria · Ghana · United States

Used in this book

Jollof RiceAjí de GallinaBandeja PaisaJambalayaLomo Saltado (Peruvian Beef and Fries Stir-Fry)Masala DosaUzbek PlovRopa ViejaYangzhou Fried RiceAglio Olio Shrimp Fried Rice with Garlic ChipsSlow-Simmered Ají de Gallina with Toasted PecansBandeja Paisa de Lujo with Carne en Polvo and Meaty ChicharrónBandeja Paisa Burrito with Hogao Salsa (Colombian × Mexican)Lamb Bobotie with GeelrysHot Honey Buffalo Chicken BowlCrispy Rice Burrito BowlChicken Enchilada Rice BowlFeijoada Completa with Garlic Kale and FarofaHot and Sour Fried RiceCajun Brown Jambalaya with Shrimp-Shell StockKimchi Jambalaya with a Jammy Fried EggSmoky Party Jollof with Crispy Spiced ChickenCheesy Jollof Stuffed PeppersPisco-Flambéed Tenderloin Lomo Saltado with Double-Fried PotatoesLomo Saltado Burrito with Ají Amarillo CremaMysore Masala DosaOven-Crisp Milanesa a Caballo Rice BowlShrimp moqueca rice bowl with dendê farofaTashkent Wedding Plov (To'y Oshi)Spanish Chorizo and Chicken PlovHarissa Shakshuka Fried Rice with Crispy EggSri Lankan Black Chicken Curry with Toasted CoconutBeef Tenderloin Stroganoff with Brandy CreamGolden Yolk-Coated Yangzhou Fried Rice with Scallion OilChorizo & Prawn Yangzhou Fried Rice, Spanish Style

Updated 2026-10-10