I realize I am just adding my voice to the chorus of approval about Tilda Basmati Rice, but I feel strongly enough to write a review anyway!
IN A NUTSHELL:
If you enjoy rice that is drier in texture and has separate grains, Tilda Basmati is GREAT. The flavor of Basmati rice is distinctive, but Tilda Basmati is yummier and nuttier than all the other Indian and Pakistani brands I have tried. I didn't expect that I would be able to taste a difference, but I can.
The packaging for this rice is very nice. It's in plastic, rather than a woven bag, and it has a re-closeable zipper, which is useful if you keep your rice in the bag, rather than in a storage container.
MORE DETAIL:
Basmati is about the longest of the long-grain rices. It has a distinctive, nutty aroma and flavor, and cooks up into fluffier, drier, separated grains, which is at least partially due to the aging process used. In our house, we like this rice texture best for general eating. It is wonderful all by itself, and it goes very nicely with any spicy dish you can imagine. I use it with Indian meals, Thai dishes (except when sticky rice is called for), Chinese food, Mexican, Latin American, and Spanish dishes. I even use it in combination with medium-grain rice to make conjee (jook).
This said, some people prefer a shorter-grain rice that sticks together more as their general rice - this rice is not going to work for them.
I use short or medium grain rice, such as CalRose, for sushi and other Japanese dishes, and sticky, or "sweet" rice for Thai sticky rice. Sushi rice and sticky rice require specific types of rice to turn out correctly.
CONCLUSION:
For those who prefer a Basmati rice, Tilda is a high-quality, exceptionally delicious choice.
Rice
