Review on 🍚 Premium Elvissmart Himalayan White Basmati Rice - Naturally Aged, Double Polished - 10 Pound Bag by Prince Burr

I have ordered 4 different types of Elwissmart Himalayan Rice at the same time and am reviewing them all together. When I ordered these I was looking forward to comparing different varieties. Growing up, I lived in the foothills of the Himalayas and that's where I learned to love rice. Here's what I ordered: > Elvissmart Extra Long White Rice Basmati – Premium Aged, 10 lbs, Healthy Grain > Elvissmart Premium White Basmati Premium White Basmati Extra Long-Gran Aromatic Rice Extra Long-Gran, Crumb & Quick Cooking, 10lb pack  > Elvissmart Extra Long Basmati Rice 10lbs Flavored  > Elvissmart Naturally Aged White Himalayan Basmati Rice Double Polished 10lb Bag These were separate listings, different names, different prices. They all arrived and I was disappointed to find that all the rice bags were labeled the same except for different product numbers. 40 pounds is a lot of rice! A total of 428 servings according to the information on the packs. That would be nice because I love basmati rice, but unfortunately it's not high-quality basmati rice. While this is a nice long grain white rice, the regular 365 white basmati I buy from Whole Foods has a much longer grain and a much spicier rice. It's not terrible rice, just not great. I'm not even sure if it's actually basmati as it doesn't have that typical wonderful basmati flavor. I've tried different ways of cooking rice in hopes of bringing out the flavor and I've tried making some rice out of each bag. Incidentally, the bags are very thin and tear easily, so you should immediately transfer the rice to storage containers. I used large glass mason jars. At first I used my normal absorption method and normal basmati cooking steps and the result was too hard and dry possibly due to additional aging. I added more water and simmered a little longer and it was ok, if not flavorful and not very long-grained. Then I tried a traditional Indian method that I hadn't used in a long time. I boiled the rice like noodles in plenty of water and then passed it through a fine sieve. This worked great, although I had to cook it for 15 minutes (which is way longer than I expected) to get the right texture. Very fluffy results, although not fragrant and not very long-grained. *** This is the method I recommend. *** Finally, I tried soaking dry rice in plenty of water overnight and then draining and cooking it using the paste method. It was good but no better than skipping the soak. This halves the actual cooking time. I forgot how convenient the noodle method of cooking rice can be: you don't have to rinse dry rice since you use a lot of water. There is no need to measure carefully as much excess water will drain away at the end. Easy to clean saucepan. And good fluffy results.