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Long-grain rice is a type of rice characterized by its elongated and slender grains. It is one of the most commonly consumed rice varieties worldwide. Here are some key features and information about long-grain rice:

1. Grain Shape: Long-grain rice has grains that are typically four to five times longer than they are wide. The grains have a narrow shape with pointed ends.
2. Texture: Long-grain rice has a firm and separate texture when cooked. The grains tend to remain fluffy and distinct from one another, making it a popular choice for a variety of dishes.
3. Cooking: Long-grain rice is relatively easy to cook. The general ratio for cooking long-grain rice is 1 cup of rice to 1.5 to 2 cups of water, depending on the desired texture. It can be cooked on the stovetop, in a rice cooker, or in the microwave.
4. Culinary Uses: Long-grain rice is versatile and used in a wide range of dishes. It can be served as a side dish, used in pilafs, stir-fries, casseroles, salads, and even desserts like rice pudding. It pairs well with various ingredients and flavors.
5. Varieties: There are different varieties of long-grain rice grown around the world. Some popular types include Jasmine rice (aromatic long-grain rice with a subtle floral fragrance), Basmati rice (aromatic long-grain rice with a nutty aroma), and American long-grain rice (commonly used in the United States for dishes like pilaf and as a side dish).
6. Health Benefits: Long-grain rice is a good source of energy and provides carbohydrates. It is low in fat and sodium. Brown long-grain rice, which retains the bran and germ layers, is a whole grain and contains more fiber and nutrients compared to white long-grain rice.