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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, long grain white rice is a healthy source of quick energy due to its high carbohydrate content. It is naturally low in fat, cholesterol, and sodium, and is often enriched with essential B-vitamins and iron to replace nutrients lost during processing.
100g of raw long grain white rice contains approximately 365 calories and 79.95g of carbohydrates. It also provides about 7.13g of protein and a very low fat content of 0.66g.
Yes, all natural varieties of rice, including long grain white rice, are naturally gluten-free. This makes it an excellent staple for individuals with celiac disease or non-celiac gluten sensitivity.
No, white rice is not keto-friendly because it is very high in carbohydrates. A single 100g serving of raw rice contains nearly 80g of carbs, which far exceeds the daily limit for most ketogenic diets.
The most common method is the absorption method using a 1:2 ratio of rice to water. Bring the water to a boil, add the rice, reduce to a low simmer, and cook covered for 15-18 minutes until the water is fully absorbed.
Yes, rinsing white rice under cold water is recommended to remove excess surface starch. This prevents the rice from becoming overly sticky or gummy, resulting in the light, fluffy, and separate grains characteristic of long grain varieties.
Yes, white rice is very easy to digest because it is low in fiber. It is frequently recommended for individuals with sensitive digestive systems, those recovering from stomach illness, or as part of a low-residue diet.
raw long grain white rice is a versatile ingredient found in cuisines around the world. With 365 calories per 100g and 7.13 grams of protein, it's a nutritious addition to many dishes.
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View all grain →Discover 0 recipes featuring raw long grain white rice with step-by-step instructions.
Browse recipes →If stored in a cool, dry place in an airtight container, raw white rice can last almost indefinitely. Because the bran and germ are removed during processing, it does not contain the oils that cause brown rice to eventually spoil.
Diabetics can eat white rice, but it should be consumed in moderation because it has a high glycemic index, which can cause blood sugar spikes. It is best paired with fiber-rich vegetables and lean proteins to slow down glucose absorption.
Long grain rice is about three to four times longer than it is wide and stays fluffy and separate after cooking. Short grain rice is rounder and contains more starch (amylopectin), which makes it sticky and clump together, ideal for sushi or risotto.