You are talking Oryza longistarminata
I'm talking the stuff in sub Saharan Africa that people use if they can't afford white rice. No googling, however the corner shop here may have some on the bottom shelf.
I've seen it in Poland however it's sold for novelty value. I don't personally recommend it except to add a bit of colour if you want a rice dish to look fancy.
However, loose long-grain rice can only be achieved
Do it the Delia Smith way. Put the kettle on, put some oil in a pan, heat it and add the rice (don't wash it first). Stir and make sure the rice is coated in hot oil. Add some boiling water so it really sizzles and bubbles, add salt, stir once and once only. Turn the pan down to the lowest heat and put the lid on. Should be ready in about 10 mins or so.
Works every time.