Texmati
What it is
An American-grown aromatic long-grain rice, a basmati-type cross developed to bring basmati character to US fields. The name is a portmanteau of "Texas" + "basmati." It is long and slender and elongates moderately, though less dramatically than true Himalayan basmati.
How it's made
Bred and grown in the southern US rice belt (Texas, Arkansas, California) as a cross between basmati lines and American long-grain. It is the product that triggered the famous basmati patent dispute, after a company sought to market US-grown basmati-type rice under basmati-adjacent names.
Flavor profile
A clear popcorn aroma (2AP present) and a fluffy, separate grain, but typically milder in fragrance and less elongating than aged Indian/Pakistani basmati.
Culinary uses
A convenient domestic substitute for pilafs, biryani-style dishes, and aromatic side rice for cooks outside South Asia. Amylose intermediate-high; water ~1:1.75; cooks in ~15 minutes. Available white and brown.
Regional variations
Sister products include Jasmati (jasmine-type), Kasmati, and Della-derived aromatics; all are part of the American aromatic-rice category that emerged in the late 20th century.
Cultural & historical context
Texmati represents the Americanization of aromatic rice and the commercial pressure that produced the basmati IP battles of the 1990s — a case study in how a culturally specific food name became a global legal flashpoint.
Reference notes
Tags: `long-grain`, `aromatic`, `American`, `basmati-type`, `2AP`. Related cuisines: American, fusion South Asian. Suggested links: Basmati, Della Rice, Jasmine. Cannot substitute: for authentic biryani, true aged basmati's elongation and aroma are not fully matched — Texmati reads as "basmati-like," not basmati.