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Non - Basmati Rice
Non-basmati rice refers to all varieties of rice other than Basmati rice. These varieties of rice are grown in different parts of India and are characterized by their own unique features such as aroma, texture, size, and flavor. Non-basmati rice is generally less expensive than Basmati rice and is widely used in Indian cuisine. Some of the popular varieties of non-basmati rice in India include Sona Masuri, Ponni, Jeera Rice, Ambemohar, Kolam, and IR 64. Each variety has its own unique flavor, texture, and cooking properties, and is suited to different types of dishes. Non-basmati rice is also commonly exported from India to other countries, where it is used for a variety of purposes such as making rice dishes, cereals, snacks, and desserts.
Here are some of the most popular varieties of non-Basmati rice in India:
Sona Masuri
This is a popular medium-grain rice that is grown primarily in the southern states of India. It has a soft texture and a mild, nutty flavor, and is often used to make biryanis, pulao, and other rice-based dishes.
Ponni
This is another popular variety of rice that is grown in southern India. It has a long, slender grain and a distinctive aroma. It is often used to make rice-based dishes such as idlis, dosas, and uttapams.
Jeera Rice
This is a type of rice that is flavored with cumin seeds and other spices. It is often served as a side dish with Indian curries and other spicy dishes.
Ambemohar
This is a fragrant, short-grain rice that is grown primarily in the western state of Maharashtra. It has a unique aroma that is reminiscent of mangoes, and is often used to make sweet dishes such as kheer.
Joha
This is a premium variety of rice that is grown primarily in the northeastern state of Assam. It has a delicate, floral aroma and a slightly sticky texture, and is often used to make traditional Assamese dishes such as pitha and payasam.
IR 64
This is a popular variety of non-basmati rice in India. It is a long-grain rice that is grown in various states of India, including Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu. IR 64 is known for its high-yield and good cooking properties, making it a preferred choice for farmers and consumers alike.
Kolam or Red Parboiled Rice
Kolam Rice is a variety of rice that is native to the Kolam district of Kerala, India. It is also known as Kolam Matta Rice or Red Parboiled Rice. Kolam Rice is a short-grained, non-basmati rice that has a reddish-brown color and a unique nutty flavor. It is typically parboiled, which means that the rice is partially boiled in the husk before being dehusked and polished. This process helps to retain the rice's natural nutrients and gives it a distinct flavor and aroma. Kolam Rice is a popular staple in Kerala and is used to make a variety of traditional dishes, including biryanis, pilafs, and curries. It is also believed to have several health benefits, including being rich in fiber, vitamins, and minerals.
Parboiled Rice
Parboiled rice is a type of rice that has been partially boiled in the husk. This process involves soaking, steaming, and drying the rice before removing the husk, which makes the rice more nutritious than regular white rice. One of the benefits of parboiled rice is that it is a good source of dietary fiber, which helps to regulate digestion and prevent constipation. Parboiled rice also contains more vitamins and minerals than regular white rice, particularly thiamin, niacin, and iron. Another benefit of parboiled rice is that it has a lower glycemic index than white rice, which means it releases glucose into the bloodstream more slowly, providing a steady supply of energy and preventing blood sugar spikes. Because of its nutritional benefits, parboiled rice is often recommended for people with diabetes, as well as those who are looking to maintain a healthy diet. It can be used in a variety of dishes, including rice pilafs, salads, and stir-fries.