Until now I had only used either white or brown supermarket brand long grain rice. On the recommendation of the nearby mid-eastern grocer, I recently bought ten pounds of Mother Rice brand “premium quality sela rice.” It is a long grain white rice, imported from Pakistan by Global Commodities Inc. The raw grains are pale yellow and about 9mm or 5/16” long. After cooking they become pure white, double in length and girth and don't stick together at all. The directions sewn into the bag call for three rinses and a two hour soak, then drain and drop into three times the rice volume of boiling water for eight to ten minutes. Drain again and heat on low for another 10 minutes. I followed these instructions to the letter and the result was the most beautiful rice I've ever seen, with a slight al dente texture, but no flavor or aroma. The water drained off after cooking was 1/3 the original volume. Yesterday I tried again with the rinse and 2 hr. soak but put it in a rice cooker with one part rice and two parts water. It was edible but overcooked. It had no texture, and again, no aroma or taste. Next attempt will use the rice cooker with a 1 to 1 ¾ rice to water ratio. Hoping this returns the great texture of the first attempt but I'm afraid flavor or aroma will have come from added herbs and spices. When I brought this stuff home I really had no idea what it was. Researching the matter leads me to think it is basmati or a similar variety. “Sela” denotes a process similar to parboiling which is supposed to improve the “individual grain” characteristic, the reason the grocer said he liked it best. I'm wondering if the sela process also took away the taste and smell this stuff is known for. The bag looks like the picture above except for name of the importer and it has a zipper on top with handles. The raw rice looks like the picture below. I'm too cheap to throw it out and I've got about 9 pounds left. Any suggestions?