RICE

🌾 Overview

India is home to more than 6000 varieties of rice — each suited to local climates, soils, and cuisines.
From the aromatic Basmati of the north to the earthy Matta (Rosematta) of the south, rice varieties differ in grain size, aroma, texture, color, and nutritional value.

This report lists 20+ major rice types and Sona rice subtypes, detailing how to identify, cook, and market them.

🧭 1. Basmati Rice

• Region: Punjab, Haryana, Uttarakhand, Western UP
  
  

• Local Names: Pusa Basmati, Dehradun Basmati, Taraori Basmati
  
  

• Grain: Long, slender, white
  
  

• Aroma: Highly aromatic, floral
  
  

• Texture: Fluffy, non-sticky
  
  

• Uses: Biryani, Pulao, Export markets
  
  

• Nutritional Info: Moderate carbs, low fat, gluten-free
  
  

• Special Feature: Elongates almost 2x after cooking
  
  

🧭 2. Brown Rice

• Region: Pan-India (especially Karnataka, Kerala)
  
  

• Local Name: Hand-pounded rice, Unpolished rice
  
  

• Grain: Medium, brown (bran intact)
  
  

• Texture: Chewy, nutty
  
  

• Uses: Health diets, diabetic meals
  
  

• Nutritional Info: High fiber, rich in magnesium and antioxidants
  
  

• Special Feature: Least processed, retains all natural nutrients
  
  

🧭 3. Sona Masuri Rice

• Region: Andhra Pradesh, Telangana, Karnataka
  
  

• Local Names: Sona Mahsuri, Bangaru Theegalu
  
  

• Grain: Medium, slender
  
  

• Texture: Light, fluffy, mildly aromatic
  
  

• Uses: Daily meals, pongal, dosa, pulao
  
  

• Nutrition: High in carbohydrates, low in starch, easy to digest
  
  

• Special Feature: Blend of Sona and Mahsuri varieties; export quality
  
  

🧭 4. Jeera Sona Rice (Seeraga Samba)

• Region: Tamil Nadu (Chettinad region)
  
  

• Local Names: Jeeraga Samba, Jeera Rice
  
  

• Grain: Very small, round, short-grain
  
  

• Aroma: Strong, pleasant
  
  

• Texture: Firm, flavorful
  
  

• Uses: Chettinad biryani, curd rice, pulao
  
  

• Nutrition: High in protein and antioxidants
  
  

• Special Feature: Smallest aromatic grain in India
  
  

🧭 5. Sona Parboiled Rice

• Region: Andhra Pradesh, Odisha, West Bengal
  
  

• Grain: Medium, golden-yellow
  
  

• Texture: Firm, non-sticky
  
  

• Uses: Daily meals, idli/dosa batter
  
  

• Nutrition: High in vitamin B complex; retains nutrients from hull
  
  

• Special Feature: Pre-steamed before milling to preserve nutrition
  
  

🧭 6. Sona Raw Rice

• Region: Tamil Nadu, Kerala
  
  

• Grain: Medium, white
  
  

• Texture: Soft, light
  
  

• Uses: South Indian meals, rice flour
  
  

• Nutrition: Easily digestible; moderate fiber
  
  

• Special Feature: Directly milled from raw paddy, unsteamed
  
  

🧭 7. Sona Brown Rice

• Region: Karnataka, Telangana
  
  

• Grain: Medium, brown, unpolished
  
  

• Texture: Nutty, chewy
  
  

• Uses: Health foods, diabetic-friendly meals
  
  

• Nutrition: High fiber, antioxidants, low GI
  
  

• Special Feature: Unpolished version of Sona Masuri
  
  

🧭 8. Mogra Rice

• Region: Madhya Pradesh, Maharashtra
  
  

• Local Name: Sugandha, Mini Basmati
  
  

• Grain: Medium, fragrant
  
  

• Texture: Soft
  
  

• Uses: Daily meals, pulao
  
  

• Nutrition: Rich in carbohydrates
  
  

• Special Feature: Economical alternative to Basmati
  
  

🧭 9. Indrayani Rice

• Region: Maharashtra (Pune, Nashik)
  
  

• Local Name: Ambemohar Family Rice
  
  

• Grain: Medium, plump
  
  

• Texture: Slightly sticky, aromatic
  
  

• Uses: Khichdi, curd rice, everyday meals
  
  

• Nutrition: Easily digestible, low glycemic index
  
  

• Special Feature: Sweet aroma, traditional Maharashtra favorite
  
  

🧭 10. Rosematta Rice (Kerala Matta Rice)

• Region: Kerala, coastal Karnataka
  
  

• Local Names: Palakkadan Matta, Red Rice
  
  

• Grain: Medium, reddish husk
  
  

• Texture: Coarse, nutty
  
  

• Uses: Kerala meals, coconut curries
  
  

• Nutrition: Rich in calcium, iron, and fiber
  
  

• Special Feature: GI-tagged rice from Palakkad district
  
  

🧭 11. Red Rice

• Region: Kerala, Tamil Nadu, Karnataka
  
  

• Local Names: Rakthashali, Unakkalari
  
  

• Grain: Medium, red husk
  
  

• Texture: Firm, chewy
  
  

• Uses: Idli, dosa, South Indian meals
  
  

• Nutrition: High in antioxidants, low glycemic index
  
  

• Special Feature: Retains bran and natural red pigment
  
  

🧭 12. Black Rice (Chakhao)

• Region: Manipur, Assam
  
  

• Local Names: Chakhao Poireiton, Chakhao Amubi
  
  

• Grain: Medium, black-purple
  
  

• Texture: Soft and slightly sticky
  
  

• Uses: Sweets, puddings, festive meals
  
  

• Nutrition: Rich in anthocyanins, antioxidants, iron
  
  

• Special Feature: GI-tagged traditional Manipuri rice
  
  

🧭 13. Bamboo Rice

• Region: Kerala, Tamil Nadu
  
  

• Local Names: Moongil Arisi, Mulayari
  
  

• Grain: Short, greenish hue
  
  

• Texture: Coarse, firm
  
  

• Uses: Traditional dishes, porridge
  
  

• Nutrition: High in protein, calcium, iron
  
  

• Special Feature: Collected from flowering bamboo, not farmed annually
  
  

🧭 14. White Rice

• Region: All over India
  
  

• Local Name: Polished rice, Sharbati
  
  

• Grain: Long or medium, pure white
  
  

• Texture: Soft, fluffy
  
  

• Uses: Daily meals, side dishes
  
  

• Nutrition: High carbs, low fiber
  
  

• Special Feature: Fully milled, fast cooking
  
  

🧭 15. Wild Rice

• Region: North-East India (Assam, Manipur)
  
  

• Grain: Long, dark brown-black
  
  

• Texture: Chewy
  
  

• Uses: Gourmet salads, mixed dishes
  
  

• Nutrition: Very high protein
  
  

• Special Feature: Technically a grass seed, not true rice
  
  

🧭 16. Jasmine Rice

• Region: Imported / West Bengal (limited)
  
  

• Grain: Long, glossy
  
  

• Texture: Soft, moist
  
  

• Uses: Thai curries, Asian dishes
  
  

• Nutrition: Moderate starch
  
  

• Special Feature: Mildly floral fragrance
  
  

🧭 17. Sticky Rice (Glutinous Rice)

• Region: Assam, Manipur, Nagaland
  
  

• Local Names: Bora Saul, Chokuwa Saul
  
  

• Grain: Short, opaque
  
  

• Texture: Very sticky
  
  

• Uses: Sweets, rice cakes (pitha)
  
  

• Special Feature: Naturally glutinous, clumps together easily
  
  

🧭 18. Sona Steam Rice

• Region: Andhra Pradesh, Tamil Nadu
  
  

• Grain: Medium, yellowish
  
  

• Texture: Firm
  
  

• Uses: Curd rice, meal rice
  
  

• Special Feature: Pre-steamed to reduce cooking time and breakage
  
  

🧭 19. Sona Broken Rice

• Region: All rice-growing states
  
  

• Grain: Broken pieces of Sona grains
  
  

• Texture: Soft, fast-cooking
  
  

• Uses: Idli, dosa batter, budget meals
  
  

• Special Feature: Economical; same nutrition as whole grain
  
  

🧭 20. Sona Mansuri Brown Rice

• Region: Telangana, Andhra Pradesh
  
  

• Grain: Medium, brown
  
  

• Texture: Chewy, aromatic
  
  

• Uses: Health meals, salads
  
  

• Special Feature: Brown version of Sona Masuri, popular for weight management
  
  

🧭 21. Sona Super Masuri Rice

• Region: Karnataka, Telangana
  
  

• Grain: Long, slender
  
  

• Texture: Soft, aromatic
  
  

• Uses: Biryani, fried rice
  
  

• Special Feature: Premium grade, better elongation and aroma