RiceSelect Texmati White Rice

Rice comes out perfect every time!

This is a natural brown race that is very tasty and healthy.

I've been eating Texmati ever since it first came out, and consider it to be some of the best, most flavorful rice on the market. If you get it right, it manages to be moist, tender, and fluffy, all at the same time.Given that both I and my father need all the fiber we can get, I switched to Texmati brown for most uses some years ago.Because of the longer cooking time, it is not as intensely aromatic as Texmati white, and it's somewhat easier to scorch, but that's a small price to pay for the extra fiber.

Brown Basmati rice is our favorite, and we are big rice eaters at my house. I like that RiceSelect Texmati is grown in the U.S. and sold in this economical manner. (I keep it on Subscribe & Save.) I serve this rice under many different vegetable dishes, mix it right into some others, serve it on top of salads (hot or cold), make cold salads with it (for example, to leftover cold rice add chopped walnuts and red onion, dried cherries or cranberries, some chopped up greens such as arugula, and a nice dressing--it's great!), turn it into scrumptious brown-rice pudding, and in many other ways. Cook it in a pressure cooker and it couldn't be easier to prepare.

Great risotto. I have bought this brand both in the general food stores and through Amazon. Personally I think this brand is as good as some I find in specialty stores.Sometimes I take the time to fix risotto as it is traditionally prepared other times I just throw it in the rice cooker (with a few extra steps). This rice turns out beautifully both on stove top and in the rice cooker. It tends to be a bit creamier when prepared on stove top. In the rice cooker it is a less creamy but still rich.This is my basic formula for the rice cooker1. Few tablespoons butter melting in rice cooker while I cut up an onion2. Sautee onion in butter when soft add rice3. Sautee rice a few minutes (here I will add dry herb and fresh garlic)4. Add 1/4 cup dry white wine or lemon juice for every cup of rice stir until absorbed by rice5. Add 1/2cup chicken broth stirring until aborbed6. Add remainder of chicken broth (I typically use 2 to 2.5 cups per cup of rice) close rice cooker and let it do its thing7. Toward end of cycle check rice add more liquid if needed (here I sometime add 1/2 cup of cream, water, chicken broth, or 1/4 cup lemon juice) this is also where I will add fresh herbs if I am using them8. When done I sometimes add shredded parmesan cheese

For those who favor brown rice over white, this is not a bad choice at all. Maybe the price could be a deterrent but the flavor and quality of the rice make for a tasty serving of brown rice. I like it a lot and will always stay at the back of my mind for when and if the need should arise. Better than the varieties found in supermarkets, probably more carefully processed, it satisfies with quality and taste. I usually prepare two cups at a time and before you even know it there is no more in the see through jar. I have elevated my game regarding the preparation of brown rice, for the right or should I say precise amount of water makes a significant impact on the final result. Goes well with just about anything any rice goes well with. It has been more than a decade since I have been using brown rice instead of white and there is no comparison. Of course I do eat out in some chinese restaurants and it is rare they will offer brown rice so those times I go with the flow. There is one great national chain that serves brown or white with their food and I find that awesome (Styx?). 4.5 for RiceSelect Long Grain Texmati Brown Rice, 36-Ounce Jars (Pack of 4)!

I was familiar with this product from other sources. When I found it on Amazon in a four pack, I bought it because it was a good value. If I'm preparing it, it tastes great...but I can't speak for others. I prepare risotto for lunch or dinner with some frequency and the local groceries mostly cater to a different type of cook. I could no longer get a good, reliable local source of abrorio rice. I really haven't tried many other rice products and I don't eat in Florence or Venice, so I have little experience in comparing this product to others. However, I am a seasoned home chef and using this style and brand of rice to make risotto does the trick. Also, the containers are reusable, stackable and they can be recycled or repurposed for everything from sorting nuts and screws to holding leftovers in the refrigerator or freezer to storing small quantities of riwater-based paint. That can't be said for other forms of rice packaging that cannot be reused.

Wonderful sticky Japanese short-grained rice, cooks perfectly in a rice cooker like this one (or any good rice cooker) I bought on Amazon:Tiger America 10 c. Elec Rice Cooker/Food St ( JNP-1800 )Check out my review of this fabulous cooker to see what the experts recommend to properly prepare your rice so it's always wonderfully tasty.If you follow the specific directions on various Japanese rice-cooking web sites, by spending a little extra time prepping sticky rice before you cook you'll get perfect rice every time, even in a pot on the stove. This rice always turns out perfect -- I add a little more water than what's recommended by my rice cooker because we like moister, softer rice. It still turns out sticky and perfect. It's absolutely wonderful with any food you can think of, even for breakfast with some egg or tofu.There's a reason this particular rice is so highly rated -- it's short-grained and grown in the USA, always perfect texture, always perfect rice. Many other so-called sushi/sticky rices are medium-grained and just not the same. I have compared prices in the very few stores I could find that carry this brand and type, and Amazon's price is competitive, especially if you get free shipping. I highly recommend this rice for all purposes and tastes.