True to its name, long-grain rice is slim and lengthy, nearly four to five times longer than it is wide. Long-grain rice contains less starch so the cooked grains are drier and more separate. It's often used in pilafs or dishes with a lot of sauce. This type of rice includes American long-grain white and brown rices, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy and separate after cooking.
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