Texmati Rice Hybridization

Texmati is a unique blend of American-grown long-grain white rice and basmati rice, offering a distinct flavor and a captivating aroma with subtle notes of nuttiness or fresh popcorn. Its exceptionally fluffy texture makes it an outstanding addition to any meal. The elongated grains are slender, being more than four times longer than their width, and they maintain their individual and fluffy characteristics when cooked.

The international corporation, RiceTec, is responsible for producing "Texmati" rice, which they label as the "American basmati." In 1984, Robin Andrews, originally from London but now a Texan and the chief executive of RiceTec, created this premium rice variety by crossing basmati with American long-grain rice, specifically tailored for cultivation in Texas.

As the name suggests, this rice thrives in Texas, where the climate does not support the growth of traditional basmati. Initially developed by researchers at Louisiana State University, this variety was named Texmati, successfully marrying the alluring fragrance of basmati with the familiar traits of American long-grain rice.

With only the inedible husk removed, Texmati rice is heart-healthy and boasts a low glycemic index value. Its nutty flavor and slightly chewy texture make Texmati Brown Rice an excellent option for combining with robust seasonings and sauces, making it a perfect choice for dishes like stir-fries, soups, fried rice, pilafs, and stuffings.
Texmati Rice Hybridization

Long grain variety of Thai Jasmine Rice

Jasmine rice, often labeled ‘scented’ or ‘fragrant’ rice, is a long-grain, white rice from Thailand. When cooked, the grains are soft, moist and seductively aromatic with a nutty flavors similar to that of Indian basmati.

The Thailand northeast is the main rice-growing region and home of the famous Thai jasmine rice. The Northeast region’s saline and sandy soil produces the highest quality grain. Thai jasmine rice comes for a traditional plant that is commercially viable only when it is grow in its home soil. More than 20 percent of Thailand’s total rice production is jasmine rice.

With its sweet aroma, soft texture and delicate flavors – is more like a gourmet feature that sides dish, and in Thailand it is both delicacy and staple.

It has been harvested for more than six thousand years and constitutes more than 50 percent and as much as 80 percent of the total calories consumed by its people.

It was first offered to Thai farmers in 1959 after a research effort in the mid=-1950s to find the ‘best’ of the country’s jasmine rice.

Long grain variety of Thai Jasmine Rice