uncooked texmati rice

GrainsYear-round. As a domesticated grain commodity produced primarily in the United States, Texmati rice is consistently available throughout the year through conventional retail channels.

Texmati rice is a good source of carbohydrates and provides B vitamins, particularly thiamine and niacin; brown Texmati varieties offer additional fiber and bran-associated nutrients compared to white varieties.

About

Texmati is a hybrid long-grain rice variety developed in the United States, combining characteristics of basmati rice with American rice cultivars. It is a versatile white or brown rice with a slender, elongated grain that measures approximately three times its width. The name "Texmati" is a trademarked name derived from "Texas" and "basmati," reflecting its origins in Texas rice breeding programs during the 1980s. Texmati rice possesses a subtle nutty aroma and delicate flavor that resembles basmati, though it is milder in intensity. The grain has a natural tendency to remain separate when cooked, making it ideal for pilafs and rice-based dishes where individual grain definition is desired.

When uncooked, Texmati rice appears as translucent, pale yellow or cream-colored grains. The rice cooks to a light, fluffy texture and maintains good structural integrity without becoming mushy or clumping together easily.

Culinary Uses

Texmati rice is employed similarly to basmati rice in a range of cuisines, particularly Indian, Middle Eastern, and contemporary American cooking. It serves as an excellent base for biryanis, pilafs, and rice bowls where its mild aroma and separate grain structure are advantageous. The rice pairs well with aromatic spices such as cardamom, cinnamon, and cloves, as well as with lighter vegetable and protein preparations. Texmati is also suitable for risottos and fried rice applications, though its fragrance is more subtle than true basmati, making it a practical choice for cooks seeking a refined rice experience without the premium cost of imported basmati varieties.

Forms & Preparations

  • Whole grain (uncooked) — Raw, polished long grains ready for cooking; the standard retail form for home and commercial kitchen use.
  • Cooked — Boiled or steamed whole grains; fluffy texture with individual grain definition when prepared correctly.
  • Brown Texmati — Whole grain variety with bran intact, providing additional fiber and nutty flavor; requires longer cooking time than white varieties.
  • Parboiled (if available) — Partially cooked and dried Texmati; reduces final cooking time and increases grain separation characteristics.

Substitutes

  • Unknown — Direct substitute with comparable grain length and aromatic qualities; use in equal quantities. Basmati is more fragrant and may have a slightly higher price point.
  • Unknown — Alternative long-grain variety with floral aroma and similar cooking characteristics; substitute 1:1, though jasmine tends to be slightly stickier and has a more pronounced fragrance.
  • Unknown — Basic substitute with less aromatic profile; use 1:1 by volume. Cook times may vary slightly depending on specific variety.
  • Unknown — Another American hybrid basmati-style rice; substitute 1:1 with similar cooking behavior and mild aromatic qualities.