Several varieties of long grain indica type rice are grown in Arkansas, Mississippi, Missouri, Louisiana, and Texas. There are slight differences between varieties, and some varieties are kept separate for special processing like parboiling. This is the most common type of rice consumed in the U.S., and the world, as table rice. Similar types of rice are produced in most growing areas of the world. It is a long slender kernel, four to five times longer than its width. The amylose content of southern long grain rice is about 22 percent, and so the rice is a firmer and not as sticky as medium grain varieties.