Longgrain

Longgrain, commonly written as long-grain, designates a category of rice with slender kernels that are typically longer than twice their width. In dry form, longgrain kernels generally measure about 6 to 8 millimeters in length, though exact dimensions vary by cultivar. When cooked, longgrain rice grains tend to stay separate and fluffy rather than clump, a texture favored in many pilafs and side dishes.

In composition, long-grain varieties often have higher amylose content relative to short-grain types, contributing to firm, distinct grains after cooking. Among long-grain rices, some are aromatic, producing pronounced fragrance; basmati and jasmine (Thai Hom Mali) are the best-known examples. Other long-grain cultivars include standard non-aromatic milled varieties and specialty rices grown in different regions.

These rices are common in Middle Eastern, Indian, Southeast Asian, and Western cuisines. They are ideal for pilaf, biryani, fried rice, and as a neutral side that complements saucy dishes.

Geographic production and trade: Major producers include the United States, India, Pakistan, Thailand, and Vietnam. Longgrain rice is grown in diverse climates, from warm tropical areas to temperate regions, and is traded globally in many forms. While packaging often distinguishes long-grain from medium- and short-grain varieties, the label can vary by market and producer.