RiceSelect^®’s Signature Line consists of three flavorful rice blends that are unique in quality and agricultural innovation. Designed specifically for those with judicious culinary standards, each boasts a distinct aromatic quality and textural uniqueness. As a result, they’ve become an essential option for professional chefs and serious home cooks alike.

Texmati^® Rice is an aromatic rice that’s a cross between American long-grain white or brown rice and Basmati rice to create a unique rice varietal.

Jasmati^® is our unique take on traditional Jasmine rice.

Royal Blend^® rice is a blend of four rices: Texmati^® White, pre-cooked brown, wild, and Thai red rice.

Yes, all of our Rice, Couscous, Orzo, and Quinoa varieties are Non-GMO Project Verified and Certified Kosher by Star-K.

Each one of our Rice products are designed for your signature taste. Click the variety that speaks to you for instructions on how to prepare: Texmati®, Jasmati®, or Royal Blend®.

Handy tip: if you’re cooking our original and organic rice blend, add in 1 minute of cooking time to soften up the grains further.

All of our rice and quinoa products are naturally and Certified Gluten Free, except for our Whole-Grain Royal Blends, which feature gluten because wheat and barley ingredients are included.

Texmati® is pleasantly aromatic and made from an agricultural hybridization of long-grain white rice and traditional Basmati rice.

Jasmati® is similarly inspired by the aromatic flavor of Thai jasmine rice and long-grain white rice. It beckons with an intoxicating aroma, exquisite texture and pronounced-yet-subtle flavor.

No, they are not. Unlike rice and quinoa, Orzo, Couscous, and Pearl Couscous are pasta made from durum wheat semolina.

Using our Sushi Rice makes cooking sticky rice easier than ever.

What you’ll need: With a rice to water ratio of 1:1, start with 1 cup of rice with 1 cup of water: First, soak the rice in cool water for 15 minutes, then drain. Bring 1 cup of water to a boil and stir in rice. Cover; reduce heat to low and simmer for 20 minutes. Remove from heat and fluff with a fork.

Tip: Alternatively, other cooking liquids can be used instead of water such as coconut milk, almond milk or any other plant-based milk variety.

Here’s an expert tip: great risotto texture comes from gradually stirring small amounts of hot stock (or broth) into the rice as it cooks. This process, called the “Risotto Method” allows the liquid to be absorbed progressively, resulting in the signature creamy, velvety consistency that people associate with great risotto. It’s an iconic texture derived from Northern Italy, where they call it “al ondo,” which translates “to the wave.”

While we’re on the subject of texture, the Arborio rice grains themselves should be cooked al dente (more Italian!) for a toothsome bite.

Our Classic Italian Risotto is the perfect recipe to practice mastering the basics of the Risotto Method. Simple, yet indulgent, this recipe is magnificent on its own, while also functioning as an essential base for creating other risottos.