Embark on a culinary journey through India’s vibrant tapestry of rice varieties. With an extensive range of options, the types of rice in India offer a delightful fusion of flavors, textures, and fragrances.
Each rice variety has distinct characteristics and cultural significance, from the fragrant Basmati to the versatile Sona Masoori.
Discover the royal elegance of the long-grain Basmati, the nutty richness of Brown Rice, the sticky goodness of Sticky Rice, and the vibrant allure of Black Rice.
Explore the captivating stories behind these varieties, their unique cultivation methods, and the regions contributing to their exceptional quality.
Join us as we delve into India’s enchanting world of rice varieties, where every grain tells a tale of culinary excellence.
13 Types of Rice in India
India produces a wide range of rice types. Here are the 13 famous types.
1. Basmati Rice
Basmati rice is often called the “king of rice” due to its aroma and flavor. Basmati is primarily in the foothills of the Himalayas; this long-grain rice is known for its slender shape, delicate texture, and distinct fragrance.
Basmati rice elongates and becomes fluffy when cooked, making it perfect for biryanis, pulao, and other aromatic rice dishes.
Cultivating Season: Basmati rice is predominantly grown from April to June in the summer.
Cultivating Regions in India: The fertile plains of northern India, particularly in states like Punjab, Haryana, Uttarakhand, and Uttar Pradesh, are renowned for their high-quality Basmati rice production.
Fragrance and Characteristics: Basmati rice is characterized by its distinct, delicate aroma and long, slender grains. The grains have a fluffy texture and a slightly nutty flavor.
Uses and Production: Basmati rice is widely used in the preparation of biryanis, pulao, and other fragrant rice dishes. It is also a popular choice for steamed rice.
Basmati rice production involves careful harvesting, milling, and processing to maintain its quality and aroma.
2. Jasmine Rice
Jasmine rice, also known as fragrant or Thai fragrant rice, is a popular variety in India. It is characterized by its subtle floral aroma and slightly sticky texture.
Jasmine rice is commonly used in Asian cuisines and pairs well with curries, stir-fries, and spicy dishes. The grains tend to cling together, making it ideal for serving with saucy preparations.
Cultivating Season: Jasmine rice, also known as “Gobindo Bhog” or “Mogra rice,” is primarily grown during the monsoon season, from July to September.
Cultivating Regions in India: The northeastern states of Assam and West Bengal are known for producing aromatic Jasmine rice.
Fragrance and Characteristics: Jasmine rice emits a sweet floral aroma, which intensifies during cooking. The grains are shorter and stickier compared to Basmati rice.
Uses and Production: Jasmine rice is commonly used in dishes such as sweet rice puddings and traditional Assamese delicacies. It is also a preferred choice for making fried rice. The production of Jasmine rice involves careful milling to preserve its fragrance.
3. Sona Masoori Rice
Sona Masoori rice, one of the types of rice in India, is a lightweight, aromatic medium-grain rice widely consumed in South India. It is known for its delicate texture and mild flavor.
Sona Masoori rice cooks quickly and is versatile, making it suitable for everyday meals. It is commonly used in dishes like idli, dosa, and pulao.
Cultivating Season: Sona Masoori rice is primarily cultivated during the summer season, from April to June.
Cultivating Regions in India: Sona Masoori rice is extensively grown in the southern states of Andhra Pradesh and Karnataka.
Fragrance and Characteristics: Sona Masoori rice has a subtle aroma and features medium-sized grains that are lightweight and aromatic.
Uses and Production: Sona Masoori rice is commonly used for everyday cooking, such as making steamed rice, pulao, and other rice-based dishes
Also Read: Different Vegetables Cultivated in India
4. Brown Rice
Brown rice is a healthier alternative to white rice as it retains the bran and germ layers, which are rich in nutrients, particularly vitamin B1 and fiber. It has a nutty flavor and chewy texture.
Brown rice takes longer to cook compared to white rice but is worth the effort due to its numerous health benefits. It is commonly used in salads and stir-fries.
Cultivating Season: Brown rice, also known as unpolished rice, is grown throughout the year in India.
Cultivating Regions in India: Brown rice is grown in various regions across India, including states like West Bengal, Odisha, and Tamil Nadu.
Fragrance and Characteristics: Brown rice retains its bran and germ layers, giving it a nutty flavor and a chewy texture. It has a natural, earthy aroma.
Uses and Production: Brown rice is a healthier alternative to white rice as it contains more fiber, vitamins, and minerals. It is used in dishes like salads, stir-fries and as a nutritious side dish.
The production of brown rice involves minimal processing to preserve its nutritional value.
5. Biryani Rice
Biryani rice is specially cultivated and processed to enhance its flavor and texture, making it perfect for the classic Indian dish, biryani. It is typically long-grained and has a fragrant aroma.
The rice retains its shape and absorbs the flavors of the spices and meat or vegetables used in the biryani preparation.
Cultivating Season: Biryani rice, also known as Jeera Samba rice, is produced during the monsoon season, from July to September.
Cultivating Regions in India: Biryani rice is predominantly grown in the states of Tamil Nadu and Karnataka.
Fragrance and Characteristics: Biryani rice has a distinct aroma, with each grain separate and long. It is known for its ability to absorb flavors during cooking.
Uses and Production: Biryani rice is famous for preparing biryanis, pilaf, and other aromatic rice dishes. It has a unique ability to hold the flavors of spices and herbs, making it a favorite among rice lovers.
The production of biryani rice involves careful cultivation, harvesting, and processing techniques.
6. Red Rice
Red rice is among the types of rice in India; it gets its name from its reddish-brown husk. This variety is known for its earthy flavor and nutty undertones. Red rice is rich in antioxidants and nutrients, making it a healthy choice.
This rice is commonly used in traditional Indian dishes, such as pulao and khichdi, and adds vibrant color to the plate.
Cultivating Season: Red rice is cultivated during the winter season, from October to December.
Cultivating Regions in India: Red rice is primarily grown in the eastern states of West Bengal, Assam, and Manipur.
Fragrance and Characteristics: Red rice gets its name from its reddish-brown color due to the presence of pigments in the bran layer. It has a nutty flavor and a slightly chewy texture.
Uses and Production: Red rice is often used in traditional Indian dishes like poha and idli. It is also gaining popularity as a healthier alternative to white rice due to its higher nutritional content.
The production of red rice involves minimal polishing to retain its natural color and nutrients.
7. Black Rice
Black rice, also known as forbidden rice, has a distinct dark purple or black color. It is packed with antioxidants and boasts a slightly sweet taste.
Black rice is often used in desserts, puddings, and rice-based dishes. Its striking color and unique flavor make it a favorite among food enthusiasts.
Cultivating Season: Black Rice is cultivated during specific seasons, primarily during the monsoon period.
Cultivating Regions in India: Black Rice is mainly grown in the northeastern states of India, such as Manipur and Assam.
Fragrance and Characteristics: Black Rice has a slightly sweet and nutty flavor and is known for its dark, deep-purple color.
Uses and Production: Traditionally, Black Rice is used in dishes like chak-hao kheer (black rice pudding) and meitei pulao. It is also gaining popularity as a nutritious and visually appealing ingredient in various savory and sweet preparations.
The production areas include the northeastern states of Manipur and Assam.
8. Sticky Rice
Sticky rice, as the name suggests, is sticky and glutinous when cooked. It is a staple in Northeastern India and is widely used in traditional Assamese and Manipuri cuisines.
Sticky rice is often steamed and served with curries, meat dishes, and fermented preparations. It has a chewy texture and absorbs flavors exceptionally well.
Cultivating Season: Sticky Rice is grown during specific seasons, with its growing period coinciding with the monsoon season.
Cultivating Regions in India: Sticky Rice is commonly grown in the northeastern and eastern regions of India.
Fragrance and Characteristics: Sticky Rice is known for its sticky and chewy texture when cooked.
Uses and Production: Sticky Rice is widely used in various culinary preparations in India. Its sticky texture makes it perfect for steamed rice cakes, momos, and traditional sweets.
It is also commonly enjoyed with spicy curries or used as an accompaniment to different dishes. The regions where Sticky Rice is produced include the northeastern and eastern parts of India.
9. Matta Rice
Matta rice, also known as Rosematta rice or Kerala Red rice, is a medium-grain rice native to Kerala. It has a reddish-brown color and is highly nutritious.
This rice type has a unique nutty flavor and is commonly used in traditional Kerala dishes like sadya (feast) and kanji (rice porridge).
Cultivating Season: Matta Rice is grown during specific seasons, primarily in the summer and monsoon months.
Cultivating Regions in India: Matta Rice is a native variety of rice grown in the southern state of Kerala.
Fragrance and Characteristics: Matta Rice has a distinct reddish-brown color and a nutty flavor. It is often referred to as Kerala Red Rice.
Uses and Production: Matta Rice is commonly used in traditional Kerala dishes, particularly during festive occasions. It is a staple in the elaborate sadya, a feast served on banana leaves.
Matta Rice is also used to prepare appam, a fermented rice pancake. The production areas are concentrated in the state of Kerala.
10. Jeera Rice
Jeera rice is a fragrant rice dish infused with the flavors of cumin seeds. It is a popular accompaniment to Indian curries and gravies.
Jeera rice is prepared by tempering the rice with ghee or oil and cumin seeds, which adds a distinctive aroma and enhances the overall taste.
Cultivating Season: Jeera Rice can be cultivated throughout the year.
Cultivating Regions in India: Jeera Rice is produced in various regions across India.
Fragrance and Characteristics: Jeera Rice is known for its aromatic flavor and fragrance, derived from using cumin seeds during cooking.
Uses and Production: Jeera Rice is a popular choice to accompany Indian curries and gravies. It is prepared by tempering rice with cumin seeds and other aromatic spices. Jeera Rice is enjoyed across India and is a versatile option for everyday meals.
11. Ambemohar Rice
Ambemohar rice is a fragrant variety predominantly grown in Maharashtra. It is known for its pleasant aroma, delicate texture, and sweet taste. Ambemohar rice is widely used in traditional Maharashtrian dishes like amti (dal) and bhaat (rice).
The rice adds a subtle flavor to the preparations, making them more enjoyable.
Cultivating Season: Ambemohar Rice is grown during specific seasons, primarily in the monsoon months.
Cultivating Regions in India: Ambemohar Rice is predominantly grown in the western state of Maharashtra.
Fragrance and Characteristics: Ambemohar Rice is named after its unique fragrance, which resembles the aroma of mango blossoms. It is known for its delicate and enticing scent.
Uses and Production: Ambemohar Rice is widely used in Maharashtrian cuisine and is a key ingredient in dishes like varan bhaat (dal rice) and amti (spiced lentil curry). The production areas are primarily concentrated in Maharashtra.
12. Kolam Rice
Kolam rice is a short-grain rice variety commonly grown in Tamil Nadu. It has a soft texture and absorbs flavors well, making it ideal for dishes like pongal and kheer. Kolam rice is also used to make snacks like murukku and seedai.
Cultivating Season: Kolam Rice is cultivated during specific seasons, primarily in the monsoon and post-monsoon periods.
Cultivating Regions in India: Kolam Rice is predominantly grown in the southern states of India, including Tamil Nadu and Andhra Pradesh.
Fragrance and Characteristics: Kolam Rice is known for its delightful aroma and distinctive elongated grains.
Uses and Production: Kolam Rice is widely used in South Indian cuisine, particularly in puliyodarai (tamarind rice) and lemon rice. It is favored for its fluffy texture and versatility in absorbing flavors. The production areas of Kolam Rice include Tamil Nadu and Andhra Pradesh.
13. Ponni Rice
Ponni Rice, primarily grown in Tamil Nadu and Karnataka, is a popular choice for daily consumption in South India. It is known for its soft and non-sticky texture, perfect for dishes like biryani, idli, and dosa.
Ponni Rice remains a favorite among rice enthusiasts across the region with its pleasant aroma and versatility.
Cultivating Season: Ponni Rice can be cultivated throughout the year.
Cultivating Regions in India: Ponni Rice is primarily grown in the southern states of Tamil Nadu and Karnataka.
Fragrance and Characteristics: Ponni Rice has a pleasant aroma known for its soft and non-sticky texture.
Uses and Production: Ponni Rice is a popular choice for daily consumption in South India. It is used to prepare a variety of dishes, including biryani, idli, and dosa. Ponni Rice is widely cultivated in the regions of Tamil Nadu and Karnataka.
Conclusion
There are various types of rice in India with unique characteristics, cultivating seasons, regions, fragrances, uses, and production areas.
India’s rice diversity caters to diverse culinary preferences, from the nutritious and visually striking Black Rice to the versatile Sticky Rice and from the nutty and wholesome Matta Rice to the aromatic and flavorful Jeera Rice.
The fragrant Ambemohar Rice, elongated Kolam Rice, and the versatile Ponni Rice further contribute to the vast array of options for rice lovers nationwide.
So, the next time you savor a delicious Indian dish, take a moment to appreciate the role of these different rice varieties in enhancing the flavors and textures that make Indian cuisine so vibrant and diverse.
