Kasmati Rice

After Texmati, the next rice developed by RiceSelect was their Kasmati, with a stronger aromatic fragrance and firmer center of the grain than the Texmati. Adapted from basmati seedstock in a manner like Della and Louisiana popcorn rice, Texas-grown Kasmati looks exactly like a scaled-down basmati grain with similar opaque viscosity. Kasmati is far more aromatic and is tasty, indeed. Beth originally thought that since Kasmati was similar to Jasmati they would cook and taste the same; not so. It has rather dense grains, so it needs a preliminary soaking to cook properly; without soaking it is very firm (which is okay for fried rice). The needle-like grains elongate considerably, especially with the presoak. Kasmati is a lovely rice that quickly became a dinner favorite and is delightfully unique among other American aromatics.

1. Place the rice and water in the rice cooker bowl. Close the cover and let the rice soak for 30 minutes to 1 hour.
2. At the end of the soaking period, add the salt, if using, swirl to combine, and set for the Regular cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.
4. Gently but thoroughly fluff the rice with a plastic or wooden rice paddle or wooden spoon. This rice will hold on Keep Warm for hours. Serve hot.

MACHINE: Medium (6-cup) rice cooker; fuzzy logic or on/off CYCLE: Regular YIELD: Serves 3 to 4