Specifically used for Persian rice or saffron rice. Or even a good fried rice.
edit: It cooks up fluffy, it doesn't break up and become a sticky starchy gloppy mess. It can be used in and dish where the rice needs to maintain its individual grain. It tastes better, lighter, airier . . . it's easily the best.
Vita_Aeterna posted...
Basmati rice is the master race of rice.
gguirao posted...
Basmati.
Also, aren't Spanish and fried rice types of rice dishes?