Royal Basmati Rice, 15-Pound Bag

El producto es muy Caro

This rice is really good in terms of quality and consistency. The grains cook up long, separate, and fluffy, which is exactly what you want from long grain Indian rice. It has a nice aroma and works well for a variety of dishes like biryani, fried rice, or simple everyday meals. It cooks evenly without becoming sticky or mushy, as long as you follow the right water ratio. The aged quality definitely shows in both taste and texture. The 15 lb bag is also a great value and lasts a long time, especially if you cook rice regularly.

Best basmati rice for the money. If you haven’t had basmati rice, you should buy some. It has a wonderful, nutty flavor and cooks up into separate grains, not a big sticky pile, like some rice.

Ok, many of ya'll had me freaking out that I bought a 15 lb bag of plastic pieces. I gave the bag a sniff test, and couldnt pick up any aroma. Doesn't basmati rice emanate a luscious aroma? So I looked up other brands (well known) and saw similar comments about the rice not having an aroma. Then I decided that the only way I would know is just to cook some. First I added a little to a plain pan and proceeded to "toast" it on my gas top stove. I figured if there were plastic bits, I would see it, smell it right? Nothing unusual to be noted. Threw that out, and took fresh rice to add to my rice cooker (rinsed well first). I made according to my machines directions. As it cooked I could smell the aroma that I expected. When it was done, the pieces were perfect. Not sticky, totally fluffy. No gumminess. Tasted as it should. Then I wanted to look over the plastic bag within the burlap sack. In order to pull it out I had to pour out some rice. Glad I did this because once in a bowl (2 quart size), I put my nose to it and could smell the rice just fine. There's that aroma! After I pulled out the plastic bag with remainder of rice, I looked it over for holes, bugs, and debris. No bugs, no debris. I did see some tiny holes. Very small, and I could tell that they were/are most likely puncture marks from the rice. Not many, but enough for me to double bag it with another plastic bag I had on hand. Then I slid it back into the burlap bag and put back what I took out. Really, no problems. I had this at 4 stars, but once I really worked with it and looked it over, I can say that I am pleased. Very happy that the rice is in a plastic bag and not just in burlap. I would consider this again depending on price. I was able to get a 15lb bag for $20 (on sale). I can get 1lb bags at local $Tree for 1.25 per lb, so I didnt really save any buying this.. but it saved me a trip. This page shows old reviews, so it may be beneficial to change the viewing option to see "most recent first".

We bought this rice for the first time recently due to the great pricing from Amazon. I come from the land of Basmati Rice so I am not new to long grained and flavorful rice. This is good rice, although not the best. On a 10 point scale I would rate it between 6-7. It has good flavor and the grains are medium-long. Here is a quick and efficient method to cook this rice to near it full potential where every grain will achieve maximum length and yet remain separate without sticking - you can even blow the grains away with a huff and a puff :) *Cooking Instructions for fluffy white rice* 1.Measure out any quantity of rice that you desire to cook into a (preferably steel) pan. 2.Make sure that the pan is large enough that the (dry) rice sits below 1/4-6 mark. 3.Rinse the rice with cold tap water atleast 5-6 times. You can shake the rice gently using your fingers to get the most of the powered starch out. 4. Fill up the pan with cool tap water ( 1 part rice to 5-6 parts water). 5. Add a spoon of salt and oil/ghee. (Sometimes I even use olive oil in a pinch) 6. Put the pan on a stove at full and let the water come to a boil. 7. Once the water starts to boil, turn the heat down to low and put on your timer for 7 minutes (6 if you prefer andante) 8. Once the timer goes off, remove the pan from the stove, and gently (carefully) pour out the excess remaining water into the sink. Use a pot lid if possible. 9. Rinse rice with cool water once or twice to stop the process of further cooking and remove any remains starch. (do not stir with spoon to avoid the grains from breaking). 10. Enjoy your rice. This method will ensure that once cooked, you can literally blow away the individual grains of rice from your plate if you blow hard :) If you prefer to cook this rice the Punjabi way then follow instructions below. 1 Heat 2 Tsp oil/ghee in a pan. 2. Add some cumin seeds (per quantity of rice you intend to cook - half tea spoon for every cup of uncooked rice) 3 Slice some onion into thin long slices and add that to the pan as the cumin seeds start to brown lightly. 4 Stir onions occasionally on medium heat until they turn light golden 5. In a separate pan measure rice and wash it in running cool tap water 4-6 times to remove powdered starch. 6 Drain water and add washed rice to the pan on the stove (on top of golden brown onions and cumin seeds) 7. Add exactly twice the amount of water as rice ( 1 cup rice 2 cups water). 8. Cover and let boil on medium heat - check occasionally to see if the water has evaporate away (about 5-7 minutes) 9 Test by inserting a table knife into the rice. If it comes away wet then wait a bit longer. Else turn off heat and uncover rice for a bit to cool off 10 Enjoy aromatic, lightly browned and flavorful rice.