Brings to mind my quest to find good brown rice in the SF Bay Area in another thread. In short, I eat 24 Mantra organic brown sona masoori regularly. And I have not found any convincing organic brown basmati yet. I add quinoa to my brown to give it a firmer texture. I concede that white tastes better than brown. But everyone in the family got used to brown after a week of eating it, and we haven’t eaten white at home much since.
If i need white jasmine, I grab a bag of 3 Ladies from Thailand or whatever its called.
Luckily in the relatively dry Northern California climate, just like @sgee’s SoCal climate, rice just doesn’t spoil easily. White rice can keep for years. I am ‘aging’ them unintentionally sometimes when I forget them in the closet.
I have a bag of Calasparra that I wanted to cook paella with, but haven’t found the time to do that yet.
I also have a bag of Butterfly glutinous rice, which I forgot what I bought it for originally.
