1121 Basmati Rice White has a natural and nutty aroma. Its grains are long and separate and can be used in a variety of flavorful recipes.
3 varieties of this exceptional rice are available and they are distinct in their features.
Basmati Rice (Oryza Sativa)
Basmati Rice (Oryza sativa) means Basmati raw milled rice and parboiled rice grown in the Indo Gangetic plains and having the following characteristics; namely:-
It has an exceptional length of grain, which increases substantially on
cooking;
The cooked grain has high integrity and high discreteness and distinctive
aroma, taste and mouth feel;
It is a traditional variety or is an evolved variety.
Traditional variety of Basmati Rice constitute only Basmati varieties Basmati 370, Basmati 386, Type-3, Taraori Basmati (HBC-19), Basmati 217 and Ranbir Basmati (IET-11348),
Evolved Variety of Basmati Rice are Pusa Basmati-I (IET-10364), Punjab Basmati-1 (Bauni Basmati), Haryana Basmati 1(HKR228/IET-10367), Kasturi IET-8580 and Mahi Sugandha varieties of Basmati Rice
Sharbati Steam (Sharbati Rice is a low-cost basmati rice in India considered as one of the low cost. It is produced in Punjab, Haryana, and Uttar Pradesh states of India.
Sharbati Basmati Rice has a sweet taste and it is non-sticky in nature. It comes with an average grain length of 7 mm+. It extends up to twice if cooked properly.
Sharbati Rice is best known for its unbeatable flavor, texture and various health benefits.
Highly appreciated for its buttery flavor and clean, separate grains.
1509 Basmati Rice is the queen of premium aromatic rice varieties, exclusively cultivable in the uttermost fertile regions of India,
1509 Basmati Rice is the queen of premium aromatic rice varieties, exclusively cultivable in the uttermost fertile regions of India,
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1121 Basmati Rice Golden Sella is one the world's most expensive form as its aroma, length and flavor are unmatched. This variety of rice is known for its sweet aroma and the size of each grain doubles on cooking.
Another much sought-after rice, Matta Rice, also called as Red Parboiled Rice or Rose matta Rice or Kerala Red Rice or Palakkadan Rice
It is used on a regular basis for idlies, appams and plain rice. The USP of Matta Rice lies in its robust, earthy flavor that makes it an ideal ingredient for cooking.
Red Matta Rice is a thick grain rice mainly preferred in Kerala and grown in Kerala and Coastal Karnataka. It is a Healthy and nutritious Rice.
Swarna Rice also called Mansuri rice, is one of the healthiest varieties of rice and carries a very
low risk of diabetes, and also has a low glycemic index (GI).
It is a short-grain, white, aromatic, sticky rice.
Grain length is between 5.0 mm and 5.2 mm
This rice is full of nutritional value and possesses longer shelf life.
It has a unique aroma and taste.
IR 64 Parboiled Rice is a renowned Indian rice variety. This rice is a major source of carbohydrates, high in protein, and is known for its great taste and rich aroma.
IR 64 Parboiled Rice is one of the most exported varieties of Long grain rice with an average length of 5.8mm to 6.2mm.
Nutritional Benefits:
It is higher in B Vitamins compared to regular white rice and also its parboiling inactivates the enzymes that break down the fat in rice. This helps to prevent rancidity.
Best Quality Ponni rice is cultivated with high quality water, in the Kaveri basin of Tamil Nadu Area. The rice is also suitable for diabetics and is easily digested
Raw Paddy is soaked in water tanks. Then it is Boiled using steam. The entire process is performed with utmost care so as to ensure that most of the basic nutrients of the paddy's outer shell enrich the rice thus making it tastier while ensuring that the nutrients are retained, the rice has good texture and is nutritious and wholesome when cooked.
Idly rice is parboiled rice and used specifically for making idli and dosa.
Idly Rice goes through a single parboiling process, which means paddy grains are partially boiled prior to processing.
This reduces soaking time before grinding rice to make Idly & Dosa Batter. It is mushy when cooked and stays fresh & white for a long time. The cooked idly rice grains are smaller, softer and stickier than boiled rice grains
In conclusion, you can use idly rice and boiled rice interchangeably. You can use either rice to eat as a cooked grain or to make idlis. But you will get a chewier, sturdier grain with boiled rice. On the other hand, you will get softer, tastier idlis with idly rice.
Jeera rice takes its name from Jeera (Indian name for cumin seeds in English), because the smaller size.
It takes longer duration to grow than other types of rice, that is approximately 125-130 days
Seeraga Samba rice is the most expensive sub-variety and has the smallest grain, about one third the size of a grain of basmati rice.
Seeraga Samba after cooking retains its texture much like Arborio rice (an essential Italian risotto ingredient) and does not thicken into lumps.
This is a scented variety of rice grown mostly by the members of the tribal communities.
It is white in colour and aromatic and has extremely fine grains. The grain itself is much harder than other varieties, and when cooked it has a less tender and fluffy texture
The rice�¢??s ability to absorb large quantities of water without turning mushy makes it ideal for biryani aside from its unique fragrance.
It is aromatic, small and easily digestible, and for these reasons this rice has gained immense popularity in households and the hospitality industry for its distinct properties and characteristics. And making it the best choice for Biryani
Types of Rice ( Raw, Parboiled and Steam )
1.Raw Rice
[Raw Paddy is Dried to 11% Moisture or even Less . Then it is directly milled to get Brown rice and the Brown rice is polished to White Raw Rice]
2. Steam Rice
[Raw Paddy is directly Steamed .Then itâ??s dried to reduce the moisture level from 25% to 12 % , Milled & Polished to White Steamed Rice]
3. Boiled Rice (Single Boiled)
[Raw Paddy is soaked in water tanks at room temperature for many hours. Then it is Boiled using steam. The boiled paddy is dried to bring down the moisture level from 35% to 10 % . Then the paddy is milled and Polished to get White Boiled Rice]
Single Boiled Rice is mostly consumed in Tamilnadu and its ancient process from Tamilnadu. The Single Boiled Rice Ranks 2 for its nutrition & Wins against the characteristics of Double Boiled Rice. Single Boiled Cooked rice can be stored for more hours than Steam & Double Boiled Rice.
Double Boiled Rice
[Raw Paddy is soaked in Hot water tank at around 80 Degree Celsius. Then it is again Boiled using manual or Automatic Paddy Cooker. Dried to reduce the moisture to 10 % , Milled and Polished to White Boiled Rice]
Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice
Swarna Rice also called Mansuri rice, is one of the healthiest varieties of rice and carries a very low risk of diabetes, and also has a low glycemic index (GI). It is a short-grain, white, aromatic, sticky rice. Grain length is between 5.0 mm and 5.2 mm This rice is full of nutritional value and possesses longer shelf life. It has a unique aroma and taste.
Raw Paddy is Dried to 11% Moisture or even Less. Then it is directly milled to get Brown rice and the Brown rice is polished to White Raw Rice.
1121 Basmati Rice White Sella undergoes special processing which makes it a nutritional source and retains more vitamins and minerals including fibre, potassium, calcium and vitamin B-6. This quality of rice also ensures the smooth running of your digestive system.
Sona Masuri Rice is medium-grain rice that's grown largely in the states of Telangana and Karnataka. Also called as Sona Masuri, Samba Masuri, BPT 5204, HMT, or Jeela Karra Masuri.
Sona Masuri is considered aromatic rice, and people that are used to standard rice may at first be a bit shocked at the high degree of flavor that can be found in sona masoori raw rice.
It is a hybrid combination of two types of rice species- Sona and Masoori. Individually, both these species are well known for their distinctive qualities of aroma, nutrients, and softness.
This hybrid combination gives you the best of both worlds and they also carry an extra punch in the flavor department. This rice is very versatile and goes well with both savory and sweet dishes.
Sona Masoori Rice is often overlooked due to the popularity of basmati rice, however comes with a whole lot of benefits.
It is an unpolished grain that has its nutrients intact.
It is easy to digest and has low calories
It also has less starch content making it a better choice for weight loss.
Sona Masuri Rice is a medium-grain rice that grown largely in the states of Telangana and Karnataka. Also called as Sona Masuri, Samba Masuri, BPT 5204, HMT, or Jeela Karra Masuri.
Sona Masuri is considered aromatic rice, and people that are used to standard rice may at first be a bit shocked at the high
degree of flavor that can be found in sona masoori raw rice.
It is a hybrid combination of two types of rice species- Sona and Masoori.
Individually, both these species are well known for their distinctive qualities of aroma, nutrients, and softness.
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This rice variety produces an exotic aroma and has a mouth-watering taste. Due to high nutritional value, the rice is high in demand in households and restaurants and used for making Biryani and Pulao. The rice variety is available in various packing as per the need of customers.
IR-64 is a long-grained Non-Basmati Rice
It has a average length of 5.8mm to 6.2mm.
The rice is known for its long grain and good cooking practice. This rice is a major source of carbohydrates, high in protein, and is known for its great taste and rich aroma.
The main properties of this rice are: rich in taste, pure quality, healthy, economically priced, fine-cooking characteristics.
With a unique scent, this rice is also used as idly rice which is also a staple food of South India.
