India is a very wide country with different states, culture and heritage. Here are some different kinds of rices in India and what differs them from other.
1. Mogra Basmati: Mogra rice is aromatic and non-glutinous. Which just means that it has a very rich smell and is non-sticky to feel. When cooked, it appears fluffy and slender.
Uses: Can be used for preparing dishes on special occasions like pulao, biryani, fried rice, etc.
2. Everyday Basmati: Everyday Basmati rice is known for its rich texture and flavour. This rice is the best choice for everyday consumption.
Uses: Is used to cook a multitude of everyday dishes like Jeera rice, steamed rice, Khichdi, etc.
3. Brown Basmati: Grown in the foothills of Himalayas, this basmati is small, with long grains and doesn’t stick much. Brown basmati, being less processed than white basmati, retains its whole-grain nutritional value.
Uses: Can be used to replace everyday white basmati rice for a healthier serving
4. Dubar Basmati: Dubar Basmati rice is nothing but a broken rice grain, with 75% of the full length. Just like any other basmati rice, it is known for its rich texture and aroma making it fit for daily consumption.
Uses: Preferably used to make rice based desserts.
5. Tibar Basmati: Just like the Dubar rice, Tibar basmati is a variety of basmati rice with grain broken down, but to 60% of the full length.
Uses: It is ideal for everyday Biryanis and Pulaos.
6. Kolam Rice: Grown in Gujarat, Kolam is a fine rice for everyday use. If rice is your staple diet, you should definitely try Kolam rice and see the difference in taste.
Uses: Since it increases in volume when cooked, it should be used for daily cooking.
7. Sonamasuri Rice: It is a type of Indian white rice, mostly grown in the areas of Andhra Pradesh and Karnataka in India. It is a medium-grain, aromatic rice and is light in weight and low on starch.
Uses: Typically used in dishes such as Sweet Pongal, Idlis, etc.
8. Hyderabadi Biryani Rice: Popular in the Deccan region of the country, the rice has extra-long fluffy grains packed with rich aroma and taste.
Uses: As the name suggests, Hyderabadi Biryani rice is ideal for preparing hearty biryanis and pulaos.
9. Ambemohar Rice: Ambe, in Marathi, means Mango and Mohar means blossoms. This variety of rice brings with it the sweet aroma of Mangoes.
Uses: Generally cooked along with sumptuous fish curries in the konkan region.
10. Parmal Rice: Parmal rice is known for its natural aroma and dry texture which resists splitting. The long grains are high in nutritional content and require less cooking time.
Uses: Parmal is perfect for cooking Idlis and Dosa as well as Risottos.
11. Matta Rice: A produce of Kerala, this rice is robust and earthy. It is thick and sticky and is perfect for fermentation with Urad Daal for making idlis, appams and uttapams. In fact, you will not get the same consistency in Idli with any other rice but Matta.
Uses: Best for cooking South Indian delicacies.
12. Boiled Ponni rice: White Ponni Boiled Rice is light in weight, aromatic and contains less starch, making is easily digestible and healthy.
Uses: Used for everyday consumption.