Long-grain rice has a slender, narrow shape and tends to stay separate and fluffy when cooked. It is typically drier than short-grain rice and has a slightly chewy texture. Long-grain rice varieties include basmati, jasmine, and Carolina rice. On the other hand, short-grain rice is plump and almost round in shape. It has a higher starch content than long-grain rice, which makes it sticky and creamy when cooked. It is often used in sushi and other dishes that require the rice to be sticky. Some popular short-grain rice varieties include sushi rice and Arborio rice.