In modern India, there are several rice kinds to choose from. However, it can be challenging to select the finest rice among so many options. One can broadly divide varieties of rice into three categories that are grown as well as consumed in India.
- Short Grain
- Medium Grain
- Long Grain
Varieties of rice are ultimately derived from these initial classes. So many different kinds of rice are grown in India, as you can see. It’s no surprise that India is the world’s leading rice exporter. For the uninitiated, our most popular exports are White as well as Basmati Rice. Both of these types of rice are very prevalent in India, hence people use them more often to make a wide variety of rice delicacies. Given that we have already discussed the export varieties, I’d want to expand on the topic by discussing some of the finest and most widely consumed Indian rice.
Popular Varieties of Rice in India:
1. AMBEMOHAR:
Ambermohar rice is widely grown in Maharashtra and the surrounding areas. You won’t find more aromatic rice in the whole of Maharashtra than this one. Ambemohar is a Marathi name for mango flowers. These rice grains also add a lovely fragrance to a number of recipes. Although it has short grains, the flavour far surpasses that of regular white rice. Many popular Maharashtrian cuisines, such as Varan Bhat, feature rice as a key ingredient. With this rice, you may prepare Vegetable Pulao, Tawa Pulao, as well as Masale Bhat. It improves the taste and smell of certain dishes.
2. BAMBOO:
You won’t often see Bamboo Rice on Indian supermarket shelves. It’s not like regular white rice or red rice, and it’s made from bamboo shoots that are on their last legs. At the end of its life cycle, a bamboo shoot will flower and produce a crop of seeds that look a lot like regular rice. Bamboo rice is all that these seeds are. Throughout Kerala, tribal groups cultivate this rice as their primary source of nutrition. In terms of physical qualities, this paddy rice seems to be no different from any other. However, after cooking, it becomes soggy and loses its original texture so it becomes unappetizing. In terms of flavour, it is comparable to wheat cereal. Because of its sticky nature, it can only be used to prepare plain rice. It’s not suitable for use in Biryanis or Pulaos.
On the happy occasion of Pongal, the locals traditionally prepare Bamboo rice. Due to its lack of popularity, this type of rice is hard to come by in both the state and the country. Therefore, it is mainly used in the areas immediately surrounding Kerala. You’ll have to scour the neighbourhood farmers’ markets for this rice, most likely. It is true that the indigenous people sell their surplus rice at that kinds of stores.
3. BASMATI:
In India, Basmati rice reigns supreme. True long-grain rice. And it’s a staple ingredient in many five-star dishes, including Biryani, Pulao, and other variations on the rice-based meal. The very name “basmati” connotes a pleasing fragrance. Indeed, it lives up to its billing. India’s basmati rice is unparalleled in aroma and flavour, and you’d be hard-pressed to find a substitute.
Have you heard? The majority of the world’s supply of Basmati rice comes from India.
4. DUBRAJ:
Dubraj is a kind of medium-grain rice. Chhattisgarh as well as Madhya Pradesh are the primary producers. As an added bonus, this rice type has a pleasant aroma, making it ideal for creating aromatic rice recipes at home. Dubraj rice retains its form and texture when cooked. As a result, it makes a fantastic substitute for Basmati rice.
5. GOBINDOBHOG:
Gobindobhog rice is loved by all Bengalis. In the Indian state of West Bengal, this particular type of rice is extremely famous due to its delicious flavour, distinct texture, and enticing perfume. The grains are shorter and wider than those of Basmati rice. Because of these qualities, Bengali rice may be used in virtually any meal calling for rice. In general, this rice works with any dish!
Did you know that in 2012, the Gobindobhog rice was exported by the government of West Bengal to the London Olympics Food Festival?
6. HMT KOLAM:
Another extensively consumed rice in India is HMT Kolam rice. We classify this rice as a short-grain variety. In addition to its delicious flavour, rice also has a unique scent. You can use it every day, just like any other Kolam variety. Masale Bhat, Fried Rice, Vangi Bhat, Jeera Rice, Khichadi, as well as Pulaos are just a few of the other dishes that can be made with this rice.
7. Jeerasar Rice:
The diabetic community strongly endorses Jeerasar Rice?due to its high nutritional value. Jeerasar Rice can be used to make a wide variety of dishes, including pulao, steamed rice, upma, kheer, etc. The rice has a luxurious and fluffy consistency. The flavour and scent of small-grain rice are incomparable. This rice works wonderfully in savoury dishes like biryani and pulao.
8. Jeera Samba/Seeraga Samba:
Another well-liked type of Tamil Nadu rice is known as Seeraga Samba Rice or Jeera Samba Rice. The grain has a similar appearance to Cumin seeds, hence the name Seeraga. Also, the word “samba? refers to the changing of the seasons. In Tamil Nadu, rice is commonly used to make dishes like Ambur Biryani and Dindigul Biryani. While it isn’t technically long-grain rice, it adds a distinctive flavour to many traditional rice dishes. It absorbs a lot of liquid without becoming mushy or squishy when cooked. As a result, this type of rice has become the go-to for many regional eateries in place of more expensive Basmati and Mogra.
The Seeraga Samba rice produces a lower yield per hectare just like Ambemohar in Maharashtra does. And so, the cost of this particular type of rice has rocketed in recent years. Why? Well, a big reason is an enormous demand from those who eat Biryani regularly. Those in the dark can use this rice to prepare a meat-based Biryani. You may also prepare a vegetarian version of the Biryani with this rice, albeit it won’t have the same rich flavour as the traditional chicken or lamb versions.
9. MAPPILLAI SAMBA:
Another type of Samba rice is Mappillai Samba Rice. It’s the local variety of rice, and it’s usually a deep red colour. In the native tongue, it is also referred to as Bridegroom Rice. And you can use this rice to prepare dishes like Pongal, Upma, and Idli.
10. WADA KOLAM RICE:
Palghar, Maharashtra is the birthplace of Wada Kolam rice. It has an earthy flavour and is a native variety of rice. Wada Kolam rice is another small-grain rice variety that goes into making dishes like Pej, Khichdi, as well as Plain Rice. Though highly regarded for its flavour, the Wada Kolam rice?strain is currently threatened with extinction. Due to its low yield per acre, many farmers in the area have given up on growing this type of rice.
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