White Long-Grain rice has a long and elongated shape; it is slim and lengthy. Long-grain rice has the lowest starch content, causing the grains to be drier and, when cooked, doesn't cling to themselves. Because long-grain rice is light and dry when cooked, it's ideal for pilafs, side dishes, or salads where you want the grains to retain a distinct separateness. Long-grain rice typically has a sweet, aromatic taste and is preferred to be consumed in most Asia regions.