Grain
Long Grain
A tier
Long-grain classes stretch at least three times longer than they are wide after milling. High amylose keeps kernels separate and fluffy when steamed or cooked pilaf-style—ideal for biryani bases, Mexican rice, and plain table rice that should not clump into a mass. Standard white long-grain is the default bag across much of Europe and the Americas. Southern US, Thai, and Indian export trades all ship long-grain under different brand names and aroma levels. Parboiled long-grain resists overcooking in institutional kitchens and reheats cleanly. Choose this shape when the dish needs distinct grains you can fluff with a fork rather than a creamy or sticky mass.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Long-grain indica types dominated South Asian rice agriculture.
Carolina and later southern US long-grain industries grew.
Global commodity rice trade standardised long-grain white grades.
Long grain remained the volume leader in Western retail rice.