Long grain rice is usually described as rice that is about four-five times as long as it is wide. Typical length measurements for a single grain vary between seven to nine millimeters (about a sixth to a fourth of an inch). Most of the long grain types grown today were developed from the rice type Oryza Sativa Indica, which produced the famous Indian basmati rice. Though likely first cultivated in and around India, long grain rice is used in most of Asia. Many people are likely to assume that China and Japan use only shorter grain rice, but this is not the case. Though shorter grain is more glutinous and may make up desserts in the form of dishes like sticky rice in China, long grain rice may be preferred for other meals.

Even though rice was not widely grown in Europe, colonists in the New World quickly found that the temperatures in areas like South Carolina were perfectly adapted for rice growing. By the 17th century, many American farmers grew long grain rice as a principle part of their diets, and as a valuable export. Since these first rice farms in the Americas, numerous breeds of longer grain rice have been developed. Typically they are all sold as long grain rice unless you are specifically purchasing basmati rice.

Many cooks cite the advantages to using long grain rice, especially as opposed to short grain rice types. The longer grain, when cooked properly tends to be much fluffier and less sticky. It produces a “drier” rice result which means the rice, when not overcooked, is easily separated. Due to lower gluten in long grain styles of rice, flour made from this rice may be an excellent substitute for people on low gluten or gluten free diets.

People who are fans of basmati and other long grain rice styles also argue that the rice is more flavorful than shorter grain versions. Especially basmati is celebrated for its nutlike flavor. Degree of flavor in most American longer grained rice will vary.

Typically brown rice, which goes through less processing and retains part of the germ and part of the husk, is more flavorful. Some people prefer white rice, though, because it has less flavor and becomes a great palette for many different sauces. Many argue that the only significant difference between white and brown rice is the processing. White rice has the germ and husk removed.

Despite belief to the contrary, rice tends to be pretty easy to cook. The longer grain rice varieties tend to be boiled in a water to rice ratio of two parts to one part. Water is brought to a boil, the rice is added, and the heat is turned down to low for about 45 minutes. If you’re lacking time, short cook versions of long grain rice are available, though these may more easily overcook than less processed versions.