Long grain white rice is defined by its shape: each kernel runs four to five times longer than it is wide, so the grains cook up separate and dry rather than clumping. That single characteristic is why it is the default rice behind pilafs, jambalaya, stir-fry, rice and beans, burrito bowls and steam-table service.

Our long grain white rice is milled and polished to a uniform white, sorted optically to keep broken grains at or below five percent, and inspected lot by lot before it leaves our Ontario, California facility. Consistency is the product. When every sack cooks the same way, your line cooks stop adjusting water ratios and your customers stop noticing the rice — which is exactly the point.