White long-grained rice are types of rice from which the bran coat has been completely removed. When cooked, the grains generally remain separate and become fluffy-looking. Long grained rice such as Basmati and Jasmine are also aromatic.
There are two types of starch in rice: amylose and amylopectin. Amylose is a long, straight starch molecule that does not break down (gelatinize) when heated, so rice which contains more of this starch tends to cook fluffy, with separate grains. Long grain white rice has the most amylose and the least amylopectin, so it tends to be the fluffiest and least sticky. Amylose also hardens more when cool, joining tightly together and forming crystals that melt when the rice is reheated. Rice that is high in amylose has a lower Glycemic Index number.
Long grain rice cooks up most separate and fluffy if the grains are sautéed in a small bit of oil or butter until some of the grains start to look slightly translucent. Then add cold water (not hot) in the ratio of 1½ cups liquid to 1 cup of rice. Bring the mixture to a boil, then cover tightly, reduce the heat, and simmer for 15 minutes, until the liquid is absorbed. Keep the cover on the pan, remove the pan from the heat, and let the rice stand for another 15 minutes to steam. Then fluff the rice with a fork.
Plain boiled rice
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