As its name suggests, long-grain rice has long and slender grains, which contain a type of starch that is more keep them separate and fluffy as they cook.
American-grown long-grain white rice is likely the most familiar rice in American kitchens. Its mild flavor and dry texture makes it the perfect choice for rice pilaf. More aromatic choices include jasmine and basmati. American long-grain brown rice is the whole-grain version of its white counterpart
1 cup raw rice = about 3 cups cooked
Substitute basmati or jasmine rice.
Depending on the rice, your recipe may direct to rinse, soak, or toast the grains before cooking, as in rice pilaf. Long-grain rice is often cooked by the absorption method: in a tightly covered pot with a measured amount of water, which gets completely absorbed by the rice. Long-grain brown rice is often cooked by the pasta method: in a large pot of boiling water until tender, then draining off the excess water.
You can store long-grain rice in the pantry almost indefinitely. Cooked long-grain rice does not keep well.