My brand is Carolina Gold Rice. It comes in a yellow cloth bag. It was fairly expensive (I forget how much) so I use it only occasionally. I haven’t figured out yet how to cook it properly. It’s more short grain than basmati.
Says it has “chameleon” properties so it can be prepared like all kinds of rice. If you’re having trouble, then maybe that’s a euphemism. How did they get away with this stuff in slave days, if that’s where it came from? Old forms of cooking are not as precise as our modern forms. Perhaps baked?
I have found some rices need more cooking than they say on the bag. Hardness of water could make a difference.