I source my rice from a farm family down in the Ruleville Mississippi delta near where I was born and my sister dated a guy from there named Harvey, lol. This rice is a long grain, lovely and great with my etouffee and gumbos. I have a small grist mill that I use to grind the grits and boy are they delicious. I cook 2 cups water and 1 cup rice grits, stir with a schout of sea salt, put a lid on a medium hi heat and let it go undisturbed for 15 min. I also have the directions on the back of the pack, you’ll love them