Non Basmati Rice

Long grain non-basmati rice R 36 is a specific variety of non-basmati rice. R 36 is an IR (Intermediate) rice variety that is commonly cultivated in India and other rice-producing regions. R 36 rice is known for its long and slender grains, similar to other long-grain non-basmati rice varieties. It has a good cooking texture, with grains that remain separate and fluffy when cooked. R 36 rice is also appreciated for its ability to absorb flavors, making it suitable for various rice-based dishes. This variety of rice is commonly used in everyday cooking, including preparations such as biryani, pulao, fried rice, and other rice dishes. R 36 rice offers a more affordable alternative to basmati rice while still providing a satisfying culinary experience. Its availability, cost-effectiveness, and versatility make it a popular choice among consumers and food establishments.

Long grain non-basmati rice R 64 is indeed a specific variety of non-basmati rice. R 64 is an IR (Intermediate) rice variety commonly grown in India. R 64 rice is known for its long and slender grains, similar to other long-grain non-basmati rice varieties. It is valued for its cooking characteristics, including good texture and separation of grains when cooked. R 64 rice absorbs flavors well and is versatile for various rice-based dishes. This variety of rice is commonly used in everyday cooking, including preparations such as biryani, pulao, fried rice, and other rice dishes. R 64 rice offers a cost-effective option for those seeking non-basmati rice, while still delivering satisfactory quality and taste. It is widely available in the market and is a popular choice among consumers and culinary establishments.

Medium grain non-basmati rice R 8 is a specific variety of non-basmati rice. R 8 is categorized as a medium-grain rice variety, which means the grains are shorter and plumper compared to long-grain rice. R 8 rice is known for its unique cooking properties. When cooked, the grains tend to be slightly moist and have a soft and tender texture. This makes R 8 rice suitable for dishes that benefit from a slightly sticky or creamy consistency, such as risotto, paella, and certain rice puddings. This variety of rice is commonly used in various cuisines around the world. Its versatility and ability to absorb flavors make it well-suited for a range of dishes. R 8 rice offers a different eating experience compared to long-grain rice, with its characteristic texture and ability to hold sauces and flavors.

Short grain non-basmati rice Matta, also known as Rosematta rice or Palakkadan Matta rice, is a unique variety of rice primarily grown in the Kerala region of India. It is characterized by its distinct reddish-brown color and short, plump grains. Matta rice is traditionally parboiled, which means the grains are partially boiled in the husk before being milled. This process gives the rice its signature color and imparts a nutty flavor to the grains. It is often considered a healthier option compared to polished white rice as it retains more of its natural nutrients. Matta rice is commonly used in South Indian cuisine, especially in dishes like traditional Kerala-style biryani, pulao, and various rice-based preparations. It has a unique taste and chewy texture, making it a popular choice for those seeking a different rice experience.

Medium grain non-basmati rice Swarna is a specific variety of rice commonly cultivated in India. Swarna rice is known for its medium-sized grains, which are shorter and wider compared to long-grain rice. Swarna rice has a unique cooking characteristic. When cooked, the grains become soft, slightly sticky, and absorb flavors well. This makes Swarna rice suitable for a variety of rice-based dishes, including biryani, pulao, and other culinary preparations. Swarna rice is appreciated for its affordability and availability, making it a popular choice for everyday meals. It offers a pleasant eating experience with its tender texture and ability to hold sauces and flavors.

Short grain non-basmati rice Ponny is a specific variety of rice primarily grown in South India. Ponny rice is known for its short and plump grains, which differ from the longer grains of basmati rice. Ponny rice has a unique cooking quality. When cooked, the grains tend to be soft, sticky, and slightly glutinous. This texture makes Ponny rice suitable for dishes that require a stickier consistency, such as rice-based desserts, sushi, or certain regional rice dishes. Ponny rice is commonly used in South Indian cuisine, particularly in dishes like pongal, biryani, and rice-based snacks. Its ability to absorb flavors and retain moisture makes it a preferred choice for certain culinary preparations.

Long grain non-basmati rice PR 106 is another type of non-basmati rice variety. PR 106 rice is known for its long and slender grains, similar to other long-grain rice varieties. It is also categorized as an “IR” (Intermediate) rice variety. PR 106 rice is favored for its cooking properties, including good texture and separation of grains when cooked. It absorbs flavors well, making it suitable for various rice dishes. The flavor profile of PR 106 rice is relatively mild and neutral, allowing it to pair well with a variety of cuisines and ingredients. This variety of rice is commonly used in everyday cooking, including dishes like biryani, pulao, fried rice, and other rice-based recipes. PR 106 rice offers a cost-effective option for those seeking non-basmati rice, while still delivering satisfactory quality and taste. Its availability and affordability make it a popular choice among consumers and culinary establishments.

PR 14 rice is valued for its cooking characteristics and versatility in various culinary applications. When cooked, the grains remain separate, light, and fluffy. It has a neutral flavor, allowing it to complement a wide range of dishes and flavors. This variety of rice is commonly used in everyday cooking, including preparations such as biryani, pulao, fried rice, and other rice-based dishes. PR 14 rice is appreciated for its affordability, availability, and ability to provide a satisfying meal experience. It is a popular choice among consumers for its reliable quality and versatility in the kitchen.

Long grain non-basmati rice PR 11 refers to a specific variety of non-basmati rice. PR 11 rice is known for its long, slender grains and is one of the most widely cultivated non-basmati rice varieties in India. It is often categorized as an “IR” (Intermediate) rice variety. PR 11 rice has a lower price point compared to basmati rice but still maintains good cooking qualities. When cooked, the grains are separate and fluffy, making it suitable for a variety of rice-based dishes. It has a neutral flavor profile, allowing it to absorb the flavors of accompanying ingredients or spices. PR 11 rice is commonly used in everyday cooking, including dishes like biryani, fried rice, pulao, and other rice-based recipes. It is known for its affordability and availability, making it a popular choice in many regions.

Medium grain non-basmati rice Sona Masoori is a popular variety of rice widely cultivated in the southern regions of India. It is known for its distinct flavor, aroma, and cooking characteristics. Sona Masoori rice has medium-length grains that are soft and slightly sticky when cooked, providing a delicate and fluffy texture. It is favored for its versatility and is commonly used in a variety of dishes, including pulao, biryani, fried rice, and other rice-based preparations. This variety of rice is highly regarded for its excellent taste and ability to absorb flavors. It is known for its ability to complement a wide range of spices and ingredients, making it a preferred choice for Indian and other Asian cuisines.