I wanted to ask if you folks had any current preferred brands for long grain rice? I’ve been using Carolina for standard, American long grain and basmati, but I am just wondering about other brands.
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I’ve been using Goya Canilla for regular rice and Goya jasmine rice for the past few years and have been happy with both. Trader Joe’s jasmine and basmati are pretty good as well.
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I’ve been using Tilda basmati.
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Three Ladies Brand Glutinous and Thai Hom Mali Jasmine
Sikandar Sella Basmati
Ben’s Converted (for Jambalaya only!)
The Asian Best aska Red Elephant brand is the typical long grain rice I’ve had (Thai Jasmine). This is fairly ubiquitous in Asian markets, but usually in giant bags.
I needed rice for a different purpose (not eating) and bought the organic jasmine long grain rice from Trader Joe’s once. Ate the remainder, and it was decent. A good option if you don’t need a lot of it.
I usually get a bag of Bombay Basmati Rice at my local stupidmarket.
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Indian (aged) basmati at the indian store or Costco or if a small quantity then TJs.
Indian store – Royal, India gate, Tilda. But there are plenty of others.
ETA: I’ve veered away from basmati for everyday use, and have been experimenting with regional Indian rices that are shorter grain. Right now I’m enjoying Ambemohar, which is very fragrant (name means mango blossom) from Maharashtra. You may enjoy exploring beyond basmati, if there’s an Indian store in driving distance, they usually repackage rice into smaller quantities under the store brand if you want to try out things but not in a 10#/20# bag size.
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What does aged mean in this context?
I’m an exotic rice neophyte.
Basmati should be aged. The older it is, the more expensive it gets (aroma and grain both improve).
That distinction often does not travel abroad, so it’s generically called “aged”.
If it’s not aged, well, it’s probably not very good.
ETA: Basmati is also sorted by grain length. There are many code words for broken rice that’s sold cheaper (mogra, tukda, everyday, etc), and the longer grains are often called extra-long in the export market, and biryani rice in the local market. Then there’s sella, which is parboiled (which gives a younger grain the color of a more aged grain, and makes it more sturdy, but in my experience the aroma suffers).
The intact / long grains are usually reserved for special occasion use (ie biryani, pulao) where the visual is desirable.
ETA some related threads:
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Thanks!
Filed under stuff I did not know
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I use Tilda basmati, too.
I use Lundberg for brown rices.
I have a new wild rice blend from Manitoba, that I like.
I have a big file of that, and a waiting to be filled one of “stuff I do not even know I do not know” 
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We enjoy that rice brand too.
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Thanks, everyone! I will keep my eye out for these brands!
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Three Ladies for Jasmine.
Tilda for extra long aged basmati.
I was told Royal basmati, which is what Costco carries, is a more popular brand with Afghani customers.
Lundberg is a popular domestic brand but I find them too expensive.
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I’m glad that with Tilda basmati I can now finally make decent rice, following the 1:1.5 rice to water ratio, and religiously going through the ritual of soaking and washing the rice.
Funny but in Uganda my mother used Pishori rice, and I don’t remember any washing, etc.
AA Brand Texas long grain but it has gotten pricey and only buy once a year, and hard to find.
My brother gave me some Kirkland Signature Thai Hom Mali Jasmine Rice, liked it.
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A 50# bag of Homai (Calrose) from Costco lasts us about 6-7 months at the ricepad pad. I have no idea of the brands for jasmine and basmati - they come out of bulk bins at either Sprouts or Winco.
Edited to fix typos and add jasmine/basmati.
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I like how the Texas long grain rice is described as Extra Fancy!
It’s an old school brand, as the packaging implies, which has been the same for a long time. My grandmother always bought it. Use to get the free calendar.
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