Description : It is a remarkably long variety of rice and has a distinct aroma and discrete nutty taste. When cooked, the Basmati is longer, lighter and fluffier than standard white rice, and does not stick together. Quite like wine, it gets better with age. We age Basmati from a minimum of one to two years, to enhance and intensify its taste, aroma and cooking characteristics. Under good conditions it keeps well for up to 10 years. Old rice cooks up fluffy, with separate grains and releases a pleasant aroma.