LundbergFamily Farms Country Wild Rice, 16 Ounce (Pack of 6)6

It was the best taste for a brown rice. I just ordered 12 more packs. Highly recommended.

GREAT RICE> Of all the Lundberg rice blends, this is by far my favorite. It has a rich nutty flavor and is a good source of fiber.> However, in my opinion, it is better with a higher ratio of wild rice, so I mix half-a-bag of wild rice  Lundberg Organic Wild Rice, 8-Ounce Pouches (Pack of 6)  to each bag of the "Blend".> You can also make your own custom blends with various Lundberg rices.> Ca $20 for 6 bags, w free shipping on orders >$25 (the price at the time of this writing) is a good deal.The only problem is that it is more difficult to cook than ordinary white rice. Oddly, most published rice cooking instructions (for white or brown rice) produce wet undercooked rice for me. The following is my formula which works just right for any brown rice. It produces firm dry, but fully cooked, rice, which is particularly ideal for mixing with cooked meat and/or vegetables (e.g., stir fry) or adding to soups immediately before serving. To cook white rice, just alter the time to 15--20 minutes.COOKING INSTRUCTIONS1) add 1 1/2 cups of water to an uncovered 2 1/2 quart sausepan2) on HIGH bring the water to a boil, in the meantime measure 1 cup of rice.3) as soon as the water begins to boil, turn the stove OFF (or take the pot off the burner), add the rice, and stir*4) set the stove burner to LOW, set a timer for 30-40 minutes, and cover5) when the timer goes off, immediately remove from the stove, uncover, stir and "fluff up" the rice with a plastic spatula, and leave uncovered for 1/2 hour.6) after a half-hour, cover the rice until time to eat it.*If you simply dump rice into a pot of boiling water, and slap a lid on it, it will boil over and make a mess---you need to let the burner (particularly if ceramic) and pot (particular if heavy) cool down a little before you put the lid on. The quickest and easiest way is to simply turn the burner off for the few seconds it takes to stir in the rice.DO NOT SUBSTITUTE BROTH FOR THE WATER; DO NOT ADD BUTTER OR OIL---you'll almost certainly get wet, undercooked, rice. If you want to add flavor, add olive oil or butter, and Braggs Aminos or bullion AFTER the rice is fully cooked. Yes, I know lotsa folks like to do this with white rice, me too. It just doesn't work for this brown rice.CAUTIONOn my glass-top (Kitchen Aide) range, I've found that I cannot cook ANYTHING simultaneously with the rice. If the oven or ANY other burner is in use (or if the stove is merely warm from recent use), the temperature sensing circuitry of the range turns off the burner with the rice, with the result that the rice is undercooked.SALVAGING UNDERCOOKED RICEYou can't just put the rice back on the burner---you'll get glop. Assuming that you started with 1 cup of dry rice: Pack the rice into a 24oz covered casserole, for example  Marinex 23.7-Ounce Small Round Casserole with Lid  and microwave for 5 minutes. The result will be PERFECT rice. Really!!! IT REALLY WORKS!!!COOKING IN A MICROWAVEAdd 1 cup dry rice and 1/2 cup water to a 24oz covered casserole, microwave 5 minutes(at "low" or half-power). Add another 1/2 water, microwave 5 minutes(at "low" or half-power). Add the third 1/2 cup water and microwave 5 minutes(at "low" or half-power).General Recommendation: After major grocery shopping expeditions, sit down at your computer with your reciept, and check if you can buy any of the non-perishables through Amazon. When you find items (even if more expensive than you just paid), put the item on your Amazon wish list, and add a note to the wish list of the price you just paid. Check your wish list frequently, and when you see an item you need at a bargain price, buy it.> Click on “Stoney” just below the product title to see my other reviews, or leave a comment to ask a question.

My family and I LOVE this rice! I fix rice dishes frequently, and last year started switching to brown rice for many dishes as it's so much more healthy. I'd often add wild rice to recipes, especially when using white rice, to add texture. I decided to give this a try thinking I might use it occasionally for a change. I've ended up using it almost exclusively, it makes amazing pilafs, casseroles, etc, or is fantastic just fixed plain. I only use other rices now where this one can't really substitute, such as risotto or rice pudding. The flavor and texture are wonderful, and it's a very filling rice.I often make a super easy pilaf with this, just saute some finely chopped onion, add minced garlic and cook for a minute, then add the rice and use chicken stock instead of water, and a tiny pat of butter. Throw in a little salt, black pepper, sometimes a tiny bit of cayenne, a little thyme or whatever herbs strikes your fancy (rosemary, sage, herbs de province, italian herbs, saffron, poultry seasoning, or anything you think will compliment what you are serving it with). There's a thousand variations you could do. Serve as a side itself, or mix with roasted or sauteed veggies, or use it as a bed for say, roasted chicken or fish, or sliced steak, and you will impress your family or dinner guests, and it really is just as easy as cooking plain rice! I often prepare this rice in amounts to have leftovers for 2-3 more days, it warms up great and nobody will ever guess it's leftovers, in fact it usually tastes even better the next day. I sometimes cook a whole bag of this rice and freeze part of it to use later, or portioned and frozen in a microwavable container to zap for a quick, filling lunch or other meal. If it still has broth or water visibly bubbling when the cooking time is up (usually does for me), I let it cook a bit longer, and/or let it steam longer; it's much less fussy than white rice about how long it can cook, I've never had it turn out too soft or gummy, in fact the liquid seems to pick up some starch and has a creaminess to it, instead of being like overly wet white rice. I was very surprised by the creamy quality of the moisture the first time I fixed this.I go through this fast enough that I probably don't have to worry about it going rancid, as brown rice doesn't keep for very long, but I keep it in the freezer anyway. I highly recommend keeping this, or any brown or wild type rices, frozen or at least refrigerated if you won't be using them pretty quickly. This rice is in a much more sturdy plastic bag that seems airtight until opened, vs. typical grocery store thin bags of rice, which would likely help with shelf life, but I haven't found an expiration date on any of my bags (I may very well be overlooking it), so I put it in the freezer as soon as I get it. The velcro seal on the bags is a nice addition; I once knocked over a bag of brown rice that I'd closed with a clip, the clip popped off and I had rice all over the freezer.I really can't give enough recommendation to try this rice. It's excellent quality rice, a very healthy mix, and tastes fantastic.

Great Taste, easy prep

Good purchase - nice tasting rice - bought it because trying to eat less arsenic (which causes cancer). Consumer reports says that basmati rice from California has less arsenic in it than rice from the Southwest US. This is basmati rice from California so that would be the rice. I don't mind the taste of rice with arsenic in it (I had just ate some before I ordered this rice) but I just don't like cancer so I got this rice. Got 6 1 pound bags for around $20 which isn't bad really. I think I've ordered this 3 times now. I keep it in a cool dry place so that any bugs will be less likely to hatch since this is organic rice. Organic rice is better for you. In India since they don't use as much insecticides there are more bug type things in their food so that they get more b12 than Americans do (and maybe less cancer). I didn't see any larvae in this rice either though, so I may be missing out on that here. As a previous reviewer said there is much less hulls and bad rice grains in this rice so it looks like someone already presorted the rice so that is very pure. I actually had to throw out some rice I'd gotten at grocery store that wasn't organic that had bugs in it after had it around a month so I guess it's best to eat any rice as soon as you can (apparently). Once also I had some other organic rice that had worms in it (not this basmati rice). I just sorted the worms out after I noticed them. Before that I just ate them I think because they were the same color and general shape as the rice grains. Mmm - good b12. However like all Americans I am prejudiced against bugs. Haven't seen any in this Lundberg basmati rice so far though I eat it within a month after I receive it.

Buenísimo