RiceSelectArborio Rice, Risotto Rice, Gluten-Free, Non-GMO, 32 oz (Pack of 4 Jars)

This has become my favorite rice. Cooks quick (20 minutes), tastes great, and can be paired with any protein source.

I've been eating Texmati ever since it first came out, and consider it to be some of the best, most flavorful rice on the market. If you get it right, it manages to be moist, tender, and fluffy, all at the same time.Given that both I and my father need all the fiber we can get, I switched to Texmati brown for most uses some years ago.Because of the longer cooking time, it is not as intensely aromatic as Texmati white, and it's somewhat easier to scorch, but that's a small price to pay for the extra fiber.

RiceSelect Jasmati Rice is light and non-sticky. It has a nice aroma which is not quite as strong as the popcorn aroma of Jasmine rice. It comes in a clear BPA free container which makes it easy to use and store.One serving size of ¼ cup, which when cooked makes ¾ cup, contains only 160 calories as well as 3 grams of protein.I make this rice in a fuzzy logic rice cooker and it turns our beautifully. Leftovers also heat up nicely with a minute in the microwave. The rice is very light and ideal for a variety of recipes. Because it is so fluffy, it is easy to mix with other ingredients.RiceSelect Jasmati Rice is a long grain white rice that cooks easily and tastes great.

I was familiar with this product from other sources. When I found it on Amazon in a four pack, I bought it because it was a good value. If I'm preparing it, it tastes great...but I can't speak for others. I prepare risotto for lunch or dinner with some frequency and the local groceries mostly cater to a different type of cook. I could no longer get a good, reliable local source of abrorio rice. I really haven't tried many other rice products and I don't eat in Florence or Venice, so I have little experience in comparing this product to others. However, I am a seasoned home chef and using this style and brand of rice to make risotto does the trick. Also, the containers are reusable, stackable and they can be recycled or repurposed for everything from sorting nuts and screws to holding leftovers in the refrigerator or freezer to storing small quantities of riwater-based paint. That can't be said for other forms of rice packaging that cannot be reused.

Brown Basmati rice is our favorite, and we are big rice eaters at my house. I like that RiceSelect Texmati is grown in the U.S. and sold in this economical manner. (I keep it on Subscribe & Save.) I serve this rice under many different vegetable dishes, mix it right into some others, serve it on top of salads (hot or cold), make cold salads with it (for example, to leftover cold rice add chopped walnuts and red onion, dried cherries or cranberries, some chopped up greens such as arugula, and a nice dressing--it's great!), turn it into scrumptious brown-rice pudding, and in many other ways. Cook it in a pressure cooker and it couldn't be easier to prepare.

My family has been eating this rice for years, and really don't purchase any other rice products. It is that good. When cooking there is this nutty, even popcorn-like fragrance and it tastes just as good as it smells. However, the last two times we ordered this package of six containers, my husband has had a great deal of trouble getting the lids off. Just now he had to take the plastic jar to his workshop and clamp it in a vise to get the lid to release.

the best rice evert easy cook great stuff not like the pasty stuff in bulk bags

Great risotto. I have bought this brand both in the general food stores and through Amazon. Personally I think this brand is as good as some I find in specialty stores.Sometimes I take the time to fix risotto as it is traditionally prepared other times I just throw it in the rice cooker (with a few extra steps). This rice turns out beautifully both on stove top and in the rice cooker. It tends to be a bit creamier when prepared on stove top. In the rice cooker it is a less creamy but still rich.This is my basic formula for the rice cooker1. Few tablespoons butter melting in rice cooker while I cut up an onion2. Sautee onion in butter when soft add rice3. Sautee rice a few minutes (here I will add dry herb and fresh garlic)4. Add 1/4 cup dry white wine or lemon juice for every cup of rice stir until absorbed by rice5. Add 1/2cup chicken broth stirring until aborbed6. Add remainder of chicken broth (I typically use 2 to 2.5 cups per cup of rice) close rice cooker and let it do its thing7. Toward end of cycle check rice add more liquid if needed (here I sometime add 1/2 cup of cream, water, chicken broth, or 1/4 cup lemon juice) this is also where I will add fresh herbs if I am using them8. When done I sometimes add shredded parmesan cheese