Long grain rice kernels are three times longer than normal rice which makes them 6mm wider. They are wide what means that are more than 6 mm. When cooked, this grain is light in weight and separates easily. It is sought to be the cheapest variety of rice. Long-grain rice has the most amounts of amylose and the smallest amount of amylopectin, so it has a susceptibility to be the fluffiest and least sticky.