Brown Basamati versus white basamati rice

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I love the extra long grain basmati rice, especially smoked basamati. I have noticed that the brown basamati never gets that beautiful fluffy length. Is that because the bran is still entact? Or does someone know of some miraculous brand of brown basamati that has those features.

(I just discovered the “new” format of Chowhound and have become another refugee…sigh)

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Welcome to FoodTalkCentral, the living life raft for us ex-Chowhounders!

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I’ve never done brown basmati but I’ve done farro and barley recently. For me the trick with whole grains is to give them a soak in water overnight. They cook a little faster that way too.

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