Long-grain rice is a variety of rice that has a lower amount of starch, and therefore practically does not stick together. In cooking, it is used in the preparation of pilaf and other types of dishes in which friable rice is needed. This rice is used in almost all countries of the world; it is easier to work with it than with rice which contains a large amount of starch. But do not flatter yourself, there are still certain rules, and if you do not follow them, you can get rice mass, not crumbly rice. One of the most popular varieties of long grain rice is Basmati.