long-grain rice

Thawed frozen, store-bought shelf-stable, or home-cooked leftover long-grain rice all do nicely.

Come for the bars and quick breads, the pies and pancakes, but stay for our savory lemon dishes, like this perfect side dish of long-grain rice cooked in fish stock and aromatic Meyer lemon juice.

The fish amandine gets shored up with long-grain rice from Prairie Ronde, the fab “peacemaker” po’ boy gets its distinct crackle from Leidenheimer bread, and the pralines that end a meal taste as much of butter and pecans as brown sugar.

New Orleans is summoned in the long-grain rice from Prairie Ronde that shores up the fish amandine and in the crackle from the Leidenheimer bread that’s shipped in for the terrific beef-packed po’ boy.

Aunt Jemima and Uncle Ben are no longer the faces of pancake syrup and long-grain rice.