Long-grain rice de John Spottiswood

Long-grain rice has slender grains that stay separate and fluffy after cooking, so this is the best choice if you want to serve rice as a side dish, or as a bed for sauces. American long-grain rice (which includes Carolina rice)has a somewhat bland flavor, and is what cookbooks usually have in mind when they call for long-grain rice. Patna rice is a mild rice grown in India. Basmati rice , another Indian import, has a nutty taste and goes well with many Indian and Middle Eastern dishes. Jasmine rice is also aromatic, and usually less expensive than Basmati. It often accompanies Thai and Vietnamese dishes. Americans have crossed Basmati with American long-grain rice to get popcorn rice , which is milder and less expensive than basmati. Another hybrid is wild pecan rice, which retain most of the bran for a nutty, chewy flavor.