Basmati Rice

Hoping to determine whether brand—and point of origin—matters when selecting basmati rice, we tested nine varieties—on their own, in a pilaf and in chicken biryani—evaluating each for flavor and texture. The short answer: Yes.

Turns out, our favorite rices were all imported from South Asia. In fact, we disliked all the domestic brands. The overall winner was from Pure Indian Foods. Grown in Kashmir, India, the extra-long-grain variety cooked up light and fluffy every time and was praised for its buttery, nutty flavor.

Our runner-up was Daawat. Testers loved this basmati—which is grown in the Himalayan foothills of northern India—and praised its floral aroma; elegant, distinct grains; and tender texture.

Worth noting is that both our top choices were aged for about two years, a common practice with high-quality basmatis. Aging dries the rice, ensuring the grains stay separate and hold their shape when cooked.

Our third place rice came from Carolina. This supermarket-accessible brand imports basmati from India and Pakistan. The rice had a satisfactory aroma and flavor, plus a pleasant chewiness. In pilafs, though, its shorter grains were prone to breaking and becoming mushy.

Surprisingly, Tilda—a well-loved brand stocked by both conventional American supermarkets and smaller Indian shops—was not a top performer. It wound up mushy in multiple tests, and tasters described the flavor as lifeless. Our other low-ranked rices came from Lundberg and Goya. The former was sticky and clumpy, while the latter tasted rancid.