Indian Rice Exporters
Rice is a highly popular cereal grain and widely consumed staple food, particularly in Asia and Africa. In fact, it ranks as the third-highest produced agricultural commodity globally. While it’s usually grown as an annual plant, in tropical regions, it has the unique ability to survive and grow as a perennial crop.
RICE VARIETIES WE EXPORT
India is one of the largest rice-producing countries and has thousands of rice varieties. Worldwide, there are about 40,000 different rice types. We broadly export two categories of Rice – Basmati and Non- Basmati. There are several varieties under these two broad categories.
BASMATI RICE
Basmati rice is a type of rice commonly found in India. It’s known for its long, slender grains and delightful aroma. It’s known for its long, slender grains and delightful aroma. Basmati rice is popular across the globe for its unique flavour. It is best used in dishes like biryani, fried rice, pilaf and such other popular dishes.India is one of the major basmati rice exporter.
1121 BASMATI RICE -WHITE
Pusa Basmati 1121 is a special type of Basmati rice that inherits its quality traits from traditional Basmati varieties like Basmati 370 and Type 3. It was created through a hybridization process. Commercial cultivation of this rice began in 2003. The rice has distinct characteristics, such as extra-long and slender grains after milling, a delightful aroma, and it expands to more than four times its original volume when cooked. It also has a delicious taste, feels good in the mouth, and is easy to digest.
TRADITIONAL BASMATI RICE
Basmati rice comes in different types, including traditional ones like basmati 370, basmati 385, and basmati Ranbirsinghpura. These traditional varieties are available in both parboiled and raw forms. They are versatile and used in a wide range of cuisines, including Continental, Indian, Mughlai, and Chinese dishes.
GOLDEN SELLA BASMATI RICE
Parboiled rice is a great choice because it retains more vitamins and minerals compared to regular rice. The process ensures that the grain remains firm after cooking. Moreover, it’s beneficial for those with dietary restrictions as it is both cholesterol and gluten-free. Additionally, parboiled rice is low in sodium and saturated fat, making it a healthy option. The complex carbohydrates in rice serve as an excellent source of energy for the body.
SUGANDHA BASMATI RICE
Sugandha Basmati Rice is an affordable, long-grain variety of basmati rice found in India, mainly grown in states like Punjab, Haryana, and Uttar Pradesh. It’s known for its wonderful fragrance and doesn’t stick together when cooked. Though slightly shorter than 1509 Basmati and 1121 Basmati rice, it can still double in length when cooked properly.
SHARBATI BASMATI RICE
Sharbati Basmati Rice is a hybrid variety derived from Traditional Basmati Rice, but it lacks a distinct aroma. When cooking Sharbati Basmati Rice, the process is similar to cooking regular Basmati Rice. The grains of Sharbati Basmati are about 14-15MM long, with each rice grain measuring approximately 7.1-7.2MM in length.
NON-BASMATI RICE
Non-basmati rice refers to all the other varieties of rice apart from basmati. There is a wide range of non-basmati rice available, each with its unique sizes and shapes. Some are long and slender, while others are short and thick. Non-basmati rice is commonly used in households for daily consumption and is also commercially produced and exported. It serves various culinary purposes due to its diversity and availability.
PARBOILED RICE
Parboiled rice is a type of rice that has been partially boiled in its husk. It is often referred to as “easy-to-cook” rice. The parboiling process involves soaking the rice, steaming it, and then drying it. These steps not only make the rice easier to handle but also enhance its nutritional content and change its texture. Additionally, parboiling makes the rice more resistant to pests like weevils, which helps in preserving its quality over time.
BROKEN RICE
Broken rice is perfectly nutritious and there’s nothing wrong with it. It consists of fragments of rice grains that may break during various stages like drying, transportation, or milling. To separate the broken grains from whole ones and sort them by size, mechanical separators are used. Despite being broken, this rice retains all the nutritional value and is as healthy as any other rice. It’s a common misconception that broken rice is of lower quality, but in reality, it is just as nutritious and delicious as whole grains.
SWARNA RICE
Swarna is one of the most healthy rice choices. It has a low glycemic index, which means it causes a slower rise in blood sugar levels compared to other types of rice. This low glycemic index is beneficial for reducing the risk of diabetes. Swara rice is grown extensively in India.
SONA MASOORI RICE
Sona masuri is a medium-grain rice that is extensively cultivated in the Indian states of Andhra Pradesh, Telangana, and Karnataka. Its name translates to “Golden Ivy,” and it is known for its lightweight nature and delightful aroma. Sona masuri is considered a premium rice variety and is commonly exported to countries like the USA, Canada, Europe, Malaysia, Saudi Arabia, and Qatar. Its popularity stems from its unique characteristics and wide appeal in both domestic and international markets.
