India is a country known for its diversity and rich culinary land. Rice stands out as its most prominent ingredient as well as its use in countless Indian dishes. Rice has many varieties, diverse characteristics, rich flavour profile, and unique culinary applications. Let’s have a look at some of the most famous types of rice in India.
The Royal: Basmati Rice
Basmati rice is often the first type of rice that pops up in the minds of people when they hear the term “rice”. It’s admired globally for its long grains, subtle texture, and heavenly aroma, Basmati is without a doubt “The Supreme Rice”. It was first grown in the Himalayan foothills of North India, this rice is non-sticky, fluffy, and separate, which makes it an ideal choice for:
- Biryanis and Pulaos: This rice is fantastic at absorbing flavours and doesn’t become sticky, which is perfect for these mouth-watering, layered rice dishes.
- Plain Steamed Rice: This is great to be accompanied by curries and dal.
- Kheer and other desserts: The aroma adds great touch to the sweet preparations.
Famous basmati varieties include Traditional Basmati, Pusa Basmati, 1121 Basmati, and 1509 Basmati, each with slight variations in grain length and aroma.
The Everyday Classics: Common White Rice Varieties
Apart from Basmati, India has a lot of popular white rice varieties that are the cornerstone of daily meals all over the country. They are classified by grain length and texture:
- Sona Masoori: This is known for its medium-grain rice from South India. It is not very starchy, is light, aromatic, that makes it ideal for consuming on a regular basis. It can be dishes like Pongal, Idli, and Dosa.
- Kolam Rice: This is another medium-grain rice, mainly famous in Maharashtra and Gujarat. It’s popular due to its light texture, mild flavour, and reasonable prices. It is commonly used in daily meals, fried rice, and pulaos.
- Ponni Rice: Originating from Tamil Nadu, Ponni is a versatile rice and medium-grain utilised for a variety of dishes like, Khichdi and curries.
- Indrayani Rice: Quite an aromatic and medium-grain rice from Maharashtra. Ensure to cook it well, as it can become sticky if not cooked well. It has a sweet flavour and cooks fast.
- Mogra Rice: Often deemed as a great alternative to Basmati. Mogra rice has small grains, but becomes fluffy once cooked. It is ideal for vegetarian biryanis and pulaos.
Beyond White: Coloured Rices
Rice in India extends to a much more nutritious and coloured varieties of rice:
- Red Rice: It is reddish and brown and is rich in anthocyanins, powerful antioxidants. It’s nutty and chewy in taste, making it a healthy option for salads, stir-fries, and kerala rice dishes.
- Black Rice: Also called “forbidden rice”, found in the northeastern states, this rice gets its colour from a high concentration of anthocyanins. It tastes nutty, sweet, and is sticky in texture after cooking. It’s perfect for sweet and savory items like rice puddings and rice cakes. It was commonly used by royalties.
- Brown Rice: This rice is whole-grain, brown rice is packed with bran and germ layers, which is richer in fiber, vitamins, and minerals in comparison to white rice. Its mild, nutty, and chewy texture is great for anyone careful with their health.
- Parboiled Rice: This is also referred to as “converted rice,” this kind of rice is partially boiled in its husk. The process pushes the bran into the grain, making it healthier than white rice. It is less sticky and more firm.
- Ambemohar Rice: A short-grain rice from Mahasrashta, famous for its unique aroma. It has a mango blossom aroma, which is widely used in traditional Maharashtrian dishes.
- Dubraj Rice: An aromatic, medium-grain rice from Madhya Pradesh and Chhattisgarh, is commonly used as a great alternative to Basmati. It retains its shape and texture well after cooking.
- Gobindobhog Rice: Originates from West Bengal, this rice is short-grain and aromatic. It’s famous for being delicious, flavoursome, and is used in diverse Bengali culinary preparations.
Select the Best Rice for You
There being numerous rice options, how do you choose the one that is best for you? Here are some aspects to consider:
- Aroma: There are quite a few dishes that require strong flavours, while others require a milder flavour.
- Dish Type: Basmati is great for biryani and Sona Masoori is ideal for idlis.
- Texture: Do you like fluffy, separate grains, or something sticky?
- Nutrition: If you want high fiber and nutrients, opt for brown, red, or black rice.
Rice in a way pays great tribute to India’s agricultural heritage and wide range of culinary traditions. Each grain is a testament of its origin, cultivation, and the delicious dishes. Try out these diverse rice grains to enhance your meals and cooking experience.
