RiceSelect Texmati Brown Rice

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.

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.

This is so much better than white rice!

Good stuff

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

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)!

Will continue to keep buying this product as I can’t find it anywhere and have almost become addicted to it. This is the only rice that I want to eat having tried others. It doesn’t stick together but cooks great in my rice cooker. Tastes like it should and every one of them containers I bought were sealed and fresh. It’s the best value for money where I live as well.

The rice cooks up fluffy and tasty. Beats the hell out of Royal rice in my opinion. Other rice I cook clumps and is way difficult to figure out how long to cook-water-to-rice ratio. Follow directions on the label and adjust to your preferences. I cook in enameled cast iron so my cooking times vary because of the efficiency of cast iron: directions on the Texmati container suggest cooking the rice for 45 minutes. I cook it about 30 minutes, check the rice and if there is some SOME water left in the pot I remove it from the stove and let it sit and absorb the rest of the water. Hey, works for me!