So, what's the science behind long grain rice and regular rice? It all comes down to the starch content - long grain rice has a higher amylose content, which makes it less sticky and more separate when cooked. It's like the difference between oil and water - they just don't mix, and that's what makes long grain rice so unique.
Medium Grain Rice Vs Long Grain Rice: Which One Is Better? - K-Agriculture
But starch content isn't the only factor at play here - the grain length itself also plays a big role. Long grain rice is, well, longer, which means it has a lower surface area than regular rice. It's like the difference between a big, long road and a small, winding path - both will get you where you want to go, but one is definitely more efficient than the other.
