Supreme Basmati Rice

I have ordered this rice for a few years now. My favorite rice. It’s great for rice cereal, casseroles, everything! I recommend this big bag and the bang for the buck, so to speak. Please keep it available.

Awesome, actually THE BEST rice, and that means a lot since I’m Persian and we are very picky about our rice! Not only is it Aromatic and flavorful while cooking, it also produces the best TAHDIG, and the grains are so long and stay intact while cooking and never stick together. Honestly this is better than any other rice brand I’ve tried and I’ve tried MANY!

I love these Pakistani rice. Really good taste quality and smells like real rice. Cook time is the same like other rice. If you soak them 30 mins before cooking they turn super long.

We have been purchasing this rice for over five years and my wife swears by IT> It cooks up fluffy, doesn't turn to mush and is great for all dishes, meatloaf, stir fry, egg rolls... rice cakes, etc or just plain serve up with your favorite vinegar or soy! It makes every meal deserving of seconds!!

im not new to middle eastern rice cooking and techniques and at first didnt like this rice. my normal brand was out of stock. but once I got familiar with how it wants to be treated, my results came out tender, fluffy, and most of all separated grains. if my grains aren’t separated then I personally dont like the rice and its a failed dish. I have high rice standards I guess. I made some venison Afghan rice. It was absolutely delicious and my spouse said award worthy so thats a win! SOME TIPS : don’t soak more than one hour. rinse five times. you want slightly cloudy water. parboiling is a must. I parboil for less than five mins and increased the water or broth level when I go to layer my meat, rice and broth. im using the additional broth to tenderize the rice, not the parboiling. I make holes with the tip of my spatula several times to create steam before I put the lid on to finish cooking. rice should be placed in a mound type shape first, then add these vent holes. Most importantly: I bake my rice! this is the key. On the stove, it is not the same. Indirect heat creates the proper steam and doesnt burn. I also use enough oil to have separation of grains. not too much not too little. now if youre looking to make Persian rice and like tadig( crisped rice disk that forms on the bottom of your pot) then by all means, use your burner to cook this. I personally dont like tadig so I dont worry about that. lastly, use a flat spatula and lift the rice carefully to fluff it. one fluff per scoop. almost lightly throw it on your plate or platter. you will break the delicate grains if your over handling. aroma is nice. grains are long. all in all not bad at all. I added a couple photos. Excuse the rogue potato. My grandma gave me a potato when I went to visit her and she had to give me something from her pantry before I left and this is what I chose lol. I wasnt gonna waste it.

Delicioso

I have been looking for truly long grain rice forever and lots claim to be long grain but they are just normal rice. I seen this and was a little hesitant to purchase this much at a time - but I am so grateful I did. It is not only true long grain rice it is easy to make and tastes great! I recommend this rice to everyone!!!

10lb bag of rice for $30 is a complete ripoff. Buy this product locally instead.