Ryż długoziarnisty
Description
Long-grain rice has slender, elongated grains that remain fluffy and separate after cooking, with a delicate, slightly nutty flavor and a light, translucent color (whiter in the polished variety, warmer in the whole grain version). As a source of readily available energy, it mainly provides carbohydrates, some protein, and very little fat; the brown version contains more fiber, B vitamins, and minerals, which positively affects digestion, the feeling of fullness, and the lipid profile. For those on a gluten-free diet, rice is a safe staple, while white rice has a higher glycemic index than whole grain. In the kitchen, long-grain rice works great as a base for pilafs, rice salads, stir-fries, biryani dishes, as an accompaniment to meat and vegetable dishes, and as a filling ingredient; it absorbs spices and sauces well. It should be stored in an airtight container in a cool, dry place away from light and moisture; white rice has a very long shelf life, while brown rice, due to the oils in the bran, is best kept in the refrigerator or freezer to prevent rancidity and pest invasion.
