By Deepali Verma
March 31, 2024
There is a wide variety of rice used in Indian cooking, each with its own distinct texture, flavour, and story behind its use in the kitchen. Let's have a look at six varieties of Indian rice that are essential to the rich Indian cuisine.
Renowned for its long grains and distinctive aroma, basmati rice is prized for its delicate texture and is commonly used in biryanis, pulao, and other fragrant rice dishes.
A medium-grain rice variety, Sona Masuri is known for its light and fluffy texture, making it an ideal choice for everyday meals such as steamed rice and khichdi.
Also known as Rosematta rice or Palakkadan Matta rice, this red rice variety from Kerala is rich in fibre and nutrients and is commonly used in traditional South Indian dishes like idlis and dosas.
Popular in South India, Ponni rice is a medium-grain variety known for its soft texture and subtle flavour, making it suitable for a wide range of dishes, from rice-based sweets to savoury preparations.
Hailing from Maharashtra, Ambemohar rice is prized for its fragrant aroma and delicate flavour, making it a favourite for dishes like kheer and pilaf.
Seeraga Samba, a short-grained, fragrant rice variety, is primarily grown in Tamil Nadu, southern India. It is known for its distinct aroma, delicate texture, and nutty flavour. Seeraga samba, also known as rice jeera or boiling rice is fluffy and slightly sticky, making it suitable for biryani and other rice dishes.