Ben’s Original Long Grain Rice, 10 Pound, 2 Per Case

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

Uses

Side dish staple: Serve alongside grilled meats, roasted vegetables, braised proteins, or sauced entrees as a neutral, fluffy base that absorbs flavors without clumping.
Meal prep and batch cooking: Cook large pots ahead of the week for portioned lunches, burrito bowls, stir fry plates, or freezer ready meal containers.
Recipe foundation: Use as the base for rice pilafs, jambalayas, stuffed peppers, rice salads, fried rice, and baked casseroles that call for long grain white rice.
Foodservice and catering: Portion into hotel pans for buffet lines, plate lunches, cafeteria service, or banquet side dishes where volume and consistency are critical.

Who Would Benefit

• Restaurants, diners, and cafeterias that serve rice daily and need a dependable bulk supply
• Caterers and event planners preparing large scale meals with rice as a side or ingredient
• Large families or multi generational households that cook rice several times a week
• Meal prep enthusiasts who batch cook grains for the week ahead
• Community kitchens, shelters, and church groups that feed groups regularly

Product Highlights

• Classic long grain white rice with a fluffy, separate grain texture after cooking
• 10 pound bag size, two bags per case for 20 pounds total
• Ben’s Original brand, one of the most recognized long grain rice labels in the United States
• Naturally fat free, cholesterol free, and sodium free when prepared without added ingredients
• Consistent milling quality across bags for predictable cooking results every time
• Shelf stable and easy to store in a cool, dry pantry for extended periods

Preparation & Use

Combine one part rice with two parts water in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes, then fluff with a fork before serving. For foodservice batch cooking, the same 1:2 ratio scales directly: one cup of dry rice yields roughly three cups cooked. Season the cooking liquid with salt, broth, or aromatics to build flavor into the grain rather than relying on toppings alone. Leftover cooked rice keeps refrigerated for up to four days and reheats well with a splash of water in the microwave or on the stovetop.

Common Applications

Long grain white rice is the default grain for Southern-style plate lunches, Caribbean and Latin American beans and rice plates, Asian stir fry accompaniments, and Middle Eastern pilafs. It works in baked dishes like rice casseroles and stuffed vegetables where shorter grains would turn mushy. In buffet and catering settings, long grain rice holds well on steam tables and resists sticking, which makes plating and portioning faster during service.