About Long-Grain White
Long-grain white is the rice that earned the 2:1 rule — dry, separate, and sturdy under soups, red beans, and reheating. Note the rinse trade-off: US rice is enriched (vitamins dusted on), and rinsing washes some away — rinse for texture, skip for nutrition. Parboiled (converted) rice from the same category is even more forgiving.