For long grain basmati. I am nearing the end of a very large bag and there was no problem with the rice but I notice in online pics that the rice grains appear much longer than what I have.
Are there brands or types of basmati that are longer grains?
1 Like
1 Like
Aged Indian basmati that is specifically labeled as such is a good start. Beyond that there are premium options for extra long grain basmati (in-culture usually reserved for things like biryani where the rice is the centerpiece).
However, whatever the brand, cooking method also makes a difference to length and fluffiness of the grain. Wash, drain, and set aside for half an hour, for example. And fluff and cover for 15 mins after cooking.
5 Likes
I am careful about where my rice comes from:
We eat much less rice than we have and steer towards organic brands.
2 Likes
I found Sikandar Extra Long Basmati to have very long Grains and great flavor. It is also easy for me to obtain since the Importer and their Shop is very close to me.
As Saregama pointed out, how its is handled and cooked does effect how much the grains extend.
1 Like
As it relates to arsenic, I think your already stated “where it comes from” is more important than organic because it appears most of what ends up in rice is due to existing soil/water contamination. California has some of the lowest soil contamination (for arsenic, I meant to say) compared to most other rice-growing areas in the US, so it’s supposed to be good. And white basmati grown in India and Pakistan are also supposed to be relatively low in arsenic.
To OP - I’ve been using Dawaat brand XL white basmati (product of India) and think it works really well.
2 Likes
