Cooking and Baking

Speaking of Rice...

I rarely make basmati but picked up a huge bag at an Indian market.

Two questions:

1. Any tips on proper cleaning/prepping/cooking?

2. I noticed a BIG swing in pricing, on the order of 300-1,000%, among various brands. What is the rationale for that range? (These were pretty much all imported Asian brands.) As usual I was too shy to ask anyone at the market.

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