Below is a list of all known varieties for Long Grain Rice. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| A Grade Long Grain | Export grade long grain rice (minimum 92% whole kernels). |
| Aged Long Grain Rice | Long grain white rice aged after milling, resulting in a firmer, drier grain that separates perfectly. |
| Basmati 1121 (Extra-Long) | A specific Basmati cultivar known for its exceptionally long grain length after cooking. |
| Broken Rice (Flaked) | Broken rice kernels processed into flakes for use in baby food and quick cereals. |
| Broken Rice (Max 4% Kernels) | Long grain rice sorted to contain no more than 4% broken kernels, indicating a high-quality grade. |
| Carolina Gold Rice (Brown) | The whole-grain version of the heirloom Carolina Gold aromatic rice. |
| Converted Long Grain | Long-grain rice that has been processed via parboiling (converted). |
| Enriched Long Grain Rice | Long grain rice fortified with vitamins and minerals. |
| Extra Fancy Long Grain Rice | A premium commercial grading for long grain white rice based on purity, color, and low defect rate. |
| Extra Long Grain Rice | Long grain rice varieties that are notably longer than standard long grain, prized for premium presentations. |
| Flour Rice (Long Grain) | Broken long-grain kernels crushed into a fine powder, used as a thickener or filler. |
| Head Rice (Grade 1) | A milling term for the highest quality kernels that are whole or nearly whole (over 3/4 length), representing the premium product. |
| Indica Rice (Long Grain) | The general subspecies designation for non-sticky, long-grain tropical rice. |
| Long Grain Brown Rice (Quick-Cooking) | Brown long-grain rice that has been partially processed to drastically reduce the cook time. |
| Long Grain Brown Rice (Stabilized) | Brown long-grain rice that has been heat-stabilized to prevent rancidity. |
| Long Grain Brown Rice (Standard) | Standard long grain with the bran intact. |
| Long Grain Parboiled (Basmati Style) | A parboiled long-grain rice processed to resemble the dry texture of Basmati. |
| Long Grain Rice (98% Whole) | Commercial grade of long grain white rice guaranteeing 98% whole kernels. |
| Long Grain Rice (Aflatoxin Tested) | Long grain rice guaranteed to be tested and meet standards for mycotoxin (Aflatoxin) safety. |
| Long Grain Rice (Bulk Export Grade) | Long grain rice graded for large-volume, price-sensitive international export. |
| Long Grain Rice (Bulk Export) | Long-grain rice graded for large-volume international trade. |
| Long Grain Rice (Flaked) | Long-grain rice that has been cooked and rolled into flakes, used for instant cereals. |
| Long Grain Rice (Hard Cook) | A specific cultivar that is highly resistant to overcooking, resulting in an exceptionally firm grain. |
| Long Grain Rice (High Amylose) | Long grain rice cultivar specifically selected for high amylose content, ensuring maximum separation. |
| Long Grain Rice (High Amylose, Parboiled) | Long grain rice high in amylose and also parboiled for maximum non-stickiness. |
| Long Grain Rice (High Fiber) | Long grain rice where the milling process retains a slightly higher percentage of the bran layer. |
| Long Grain Rice (High Protein) | Long grain rice cultivar specifically selected for above-average protein content. |
| Long Grain Rice (Indian Origin) | Generic long grain rice varieties from the Indian market (often non-Basmati). |
| Long Grain Rice (Low Amylose) | Long grain rice cultivar specifically selected for low amylose content, giving it a soft, slightly sticky texture. |
| Long Grain Rice (Micronized) | Long grain rice ground into an extremely fine powder for use in specialized food manufacturing. |
| Long Grain Rice (Parboiled, 5lb Bag) | Long grain parboiled rice packaged in a standard retail 5lb bag size. |
| Long Grain Rice (Steam Treated) | Long-grain white rice treated with steam to set the starch and improve separation. |
| Long Grain Rice (Unmilled) | Raw long-grain rice retaining some of the husk/bran remnants. |
| Long Grain White Rice (10% Broken) | A commercial grade with a specified 10% tolerance for broken kernels. |
| Long Grain White Rice (8% Broken) | A commercial grade of white long-grain rice with a controlled percentage of broken kernels. |
| Long Grain White Rice (Hardened) | Long-grain rice treated to be extra hard, suitable for machine handling and processing. |
| Long Grain White Rice (Premium) | Long grain rice exceeding typical quality standards for milling and purity. |
| Long Grain White Rice (Standard) | The most common long grain variety, known for its separate, fluffy texture. |
| Matta Rice (White Milled) | The white, fully milled version of the coarse Kerala Red Rice. |
| Milled Rice (Standard Long Grain) | Technical term for non-parboiled, standard white long-grain rice. |
| Puffed Rice (Slightly Sweet) | Puffed white rice kernels with a light sugar coating. |
| Rice Flour (High Amylose) | Flour milled from high-amylose long-grain rice, used when a non-sticky thickener is desired. |
| Rice Flour (Parboiled) | Parboiled long-grain rice milled into a flour. |
| Rice Grit (Coarse) | Long-grain rice crushed into large, coarse particles for industrial use. |
| Rice Hulls (Ground) | The outer husk of rice, ground for use as a processing aid or fiber filler. |
| Shortening Rice | Rice that contains a specific cultivar or treatment to release a higher amount of fat/oil. |
| Slightly Milled Long Grain | Long grain rice with minimum bran removal, offering a blend of flavor and faster cooking. |
| Stabilized Rice | Long-grain white rice that has been heat-treated to deactivate lipase enzymes, preventing rancidity and extending shelf life. |
| Supreme Long Grain | A commercial designation for the highest quality long-grain rice. |