Ben’s Original Converted Long Grain White Rice, 25 Pound

Ben's Original Converted Long Grain White Rice delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Side dish: Serve steamed alongside grilled meats, roasted vegetables, braised short ribs, or pan-seared fish for a classic plate that soaks up sauces and gravies.
Meal base: Layer under stir-fries, curries, stews, gumbo, or bean dishes where the rice absorbs broth and seasoning without turning mushy.
Rice bowls: Build grain bowls with roasted vegetables, proteins, and dressings; the firm, separate grains hold their shape under toppings.
Meal prep: Cook a large batch at the start of the week and portion into containers for quick lunches, burrito bowls, or fried rice later.
Baked dishes: Use as the foundation for casseroles, stuffed peppers, rice pilafs, or oven-baked rice pudding where stable grain texture is important.
Soups and stuffings: Stir into hearty soups or fold into stuffed cabbage, bell peppers, or poultry stuffing for bulk and substance.

Who Would Benefit

• Restaurant and catering kitchens needing a consistent, high-yield rice that cooks reliably in large batches
• School and institutional food service programs that serve rice daily and benefit from bulk purchasing
• Home cooks who prepare rice several times a week and want a shelf-stable staple in an economical size
• Meal preppers who cook big batches on weekends and repurpose rice across multiple recipes
• Event planners and buffet operators who need fluffy, holdable rice that stays separate on steam tables

Product Highlights

• 25 pound bag for high-volume or frequent use at a lower cost per serving
• Patented converting (parboiling) process locks B-vitamins and minerals into each grain before milling
• Long grain white rice cooks up fluffy and separate, never sticky or clumpy
• Faster cook time than traditional white rice, typically ready in about 20 minutes
• Neutral flavor pairs with any cuisine, from Latin and Caribbean to Asian and Southern
• Shelf-stable and easy to store; no refrigeration required before cooking
• Trusted brand with decades of consistent quality in commercial and home kitchens

Preparation & Use

For standard stovetop preparation, combine one cup of rice with two cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork. For larger batches, maintain the same 1:2 rice-to-water ratio and use a wide, heavy-bottomed pot to ensure even cooking. Converted rice can also be prepared in a rice cooker following the same liquid ratio, or baked in the oven with broth and seasonings for hands-off pilafs and casseroles. Leftover cooked rice stores well in the refrigerator for up to four days and reheats cleanly in the microwave with a splash of water.

Common Applications

Ben’s Original Converted Long Grain White Rice is a versatile back-of-house staple that appears across nearly every menu style. In Southern and soul food kitchens, it anchors red beans and rice, chicken and rice, and shrimp and gravy plates. Latin restaurants rely on it for arroz con pollo, gallo pinto, and side-of-rice service. Caribbean kitchens use it for rice and peas, pelau, and oxtail platters. Asian operations value it as a neutral base for stir-fries and curries where the grain’s ability to stay separate makes plating clean and appealing. In institutional settings, it feeds large groups affordably as a standalone side or mixed into baked casseroles and stuffed vegetables.