1. Basmati Rice (1121, Pusa, Traditional, Sella, Steam, Raw)

Description:

Long-grain aromatic rice known for its fragrance and slender shape. Grown in the Indian subcontinent, Basmati rice is ideal for biryanis, pulao, and fine dining.

1121 Basmati – Extra-long grain, non-sticky, used for premium biryani. Available in raw, sella (parboiled), and steam variants.

Pusa Basmati – Slightly shorter than 1121, but rich in aroma and flavor.

Traditional Basmati – Heirloom variety with strong aroma and fluffy texture.

Sella Basmati – Parboiled for better cooking yield and durability in storage.

Steam Basmati – Retains aroma with a firmer texture, ideal for hotels.

2. Non-Basmati Rice

Description:

Short to medium grain varieties with high yield and affordability. Widely used for everyday meals and bulk consumption.

IR64 – Long-grain, non-aromatic, highly affordable, used for daily cooking and export in bulk.

Swarna Rice – Medium grain, lightweight, and economical. Common in West Bengal, Bangladesh, and Eastern India.

Sona Masoori – Medium-grain aromatic rice from South India, soft texture, used for idli, dosa, and plain rice dishes.

Jeera Samba – Short-grain aromatic rice, used in Tamil Nadu for biryani and traditional dishes.

Matta Rice (Kerala Red Rice) – Parboiled rice with a red husk. Rich in fiber and commonly used in Kerala cuisine.

3. Parboiled Rice (Sella Rice)

Description:

Partially boiled before milling, retaining more nutrients than white rice. Non-sticky and firm after cooking.

IR64 Parboiled (Sella) – Ideal for institutional use and exports.

PR11/PR14 Parboiled – Medium grain, used widely in Africa and Southeast Asia.

Basmati Sella (1121 or Pusa) – Premium parboiled rice with aroma and length.

4. Brown Rice

Description:

Unpolished whole-grain rice with bran layer intact. High in fiber and nutrients, ideal for health-conscious consumers.

Brown Basmati – Aromatic with low glycemic index.

Brown Sona Masoori – Light and soft, good for daily healthy meals.

5. Broken Rice

Description:

Fragments of whole rice grains separated during milling. Affordable and commonly used in brewing, pet food, and bulk cooking.

100% Broken Rice (IR64) – Used in Africa and Southeast Asia as a cost-effective food source.

Basmati Broken Rice – Used in snacks, soups, and processed foods.