Consistent with its name, long-grain rice is lengthy and thin, almost four to five times longer than it is wide. his kind of rice incorporates long grain (IRRI 6) white and brown rice. Jasmine rice, Basmati rice and delivers unique firm grains that stay operate and fluffy after cooking. The grains have a dry and firm texture and are best for dishes such as salads and pilafs.
Size is one of the ways rice is sorted: short grain is the stickiest rice because of the highest starch content, whereas long grain tends to remain isolated and is much lighter when cooked. All varieties of brown rice are whole grains, with only the inedible outer hull removed. As the whole grain remain fluffy and separate after cooking, this make long grain brown rice suitable for pilafs, salads and stuffings.
