Supreme rice opinions

I ordered it from out of state. The shipping was cheap it’s higher protein rice and if anything, just to get something from home makes me smile.

Rice is rice. It’s one ingredient: rice.

This is a strange question to me. I live maybe 15 miles from their mill and personally know the guys on the picture on the back of the bag. They’re an incredible family and over a few beers or whiskeys can tell some of the greatest Cajun stories you’ll ever hear.

What’s funny is I also know the owner of the falcon/toro mill and they’re great people too. Both of them buy their rice from farmers all around here so I’m not aware of a reason one would be better than the other if we talking regular long grain.

Supreme is local. uses less water and less cooking time, and its good. For some reason I like that!

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Rice is rice. It’s one ingredient: rice.

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I disagree. I've used every available option in South Louisiana and to me Mahatma is the gold standard with their extra long grain product. It consistently cooks well.

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Mahatma

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Is Houston based and source their rice from all over the world. Your observation seems silly to me but I’m definitely not a trained chef. The local brands are Toro/Falcon/Cajun Country and owned by the Trahan family originally from Jennings or the Supreme brand that was acquired by the old Louisiana Rice Mill that used to sell to Mahatma and others now just brands their own Supreme.

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Supreme is local. uses less water and less cooking time, and its good. For some reason I like that!

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Explain this to us. What does Supreme rice do to their rice that makes it use less water and less cooking time? This is very intriguing.

I’ve always been told Mahatma was best for jambalya by jambalaya cooks. Over and over again. Year after year for the past 2 decades.

When I ask them why it’s the best, they say it’s because everyone uses it and that’s what everyone says, that’s what we always use and that’s what every jambalaya cook uses.

I’m not against you using a particular brand at all. But unless you can tell me the processing methods that are different with that brand that make it better from other brands, then rice is rice.

Does Mahatma (or Supreme) harvest it differently? Do they finish process it differently?

If any company has a different process, I’d love to know. It’s interesting and I would love to know who does it differently to see if it’s better.



Being in the food industry, I know that many processors make the same exact products and package them under different labels. This is why you see Great Value brand, or Rouses brand. The grocery guarantees they are going to purchase your product so the processors are happy to stick your label on their package because it means you’re guaranteed that business.

I guarantee rice companies do this as well. Which ones package which brands, I don’t know. But the point is, when you see that bag on the shelf that says Rouses rice, that came from one of the brands next to it on the shelf.

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However, I have been using both Jasmine and Basmati rice I get in bulk from Costco and really like both of those options. Matter of fact, I made 4 gallons of chicken/sausage/okra gumbo for an event and had Basmati rice and Cajun potato salad to go with it and it was a hit. Got a lot of positive feedback on the rice from those that ate.

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Screw you for using imported rice unless it basmati from California

Also rice isn’t rice

Different varieties cook different because they have different amylose content and gel temps - even different long grain and medium grain will not cook the same
Also some companies might blend varieties which would lead to inconsistent cooking - you will see this in the great value/store brands
That’s why us jasmine no matter the brand or something like toro will cook more consistent