Long grain rice
Grains of this rice have needle-shaped form, long grain which is special for the fact that after cooking, grain stays whole. Long grain rice is better for preservation and sticks less, and it is especially important type of rice which is good for risotto, but also for salads where the loose grain of rice is needed. Because of low content of natrium, rice is an ideal nutrition for persons with hypertension and heart disease. It contains low level of protein and has alkalizing effect.
Preparation: For nice cooked rice, appropriate weight of water should be measured. Measure must be 1:2,5 (for 1 cup of rice – 2,5dl cups of water). Keep covered and without mixing, cook for 15 minutes, until water evaporates.
Average nutriotious value of 100g of a product:
- Energy: 1465kJ/345kcal
- Protein: 6,4g
- Carbohydrate: 77,0g of which sugar 0,2g
- Fat: 1,0g of which saturated fat 0,2g
- Salt: 0g
- Package: 500g, 900g