Basmati Rice, Non Basmati Rice – Exports and Varieties

Rice is the most widely consumed staple food. It has been reported that there are 40000 varieties of rice and out of which the maximum number are in India. Mainly categorised as Basmati Rice (It is long grain aromatic rice specifically grown in the North States of India) and Non Basmati Rice (Any rice other than Basmati Rice is named as Non Basmati Rice). India is the largest exporter in the world. In the year 2018 -19 country exported 12,500 thousand metric tons.

SourceStatista
What is the composition of rice?

Rice consist of hull, bran, white rice and germ.

Hull : The tough outer layer that needs to be removed before it can be consumed. This layer is removed in all rice types.

Bran : Under the hull, there’s bran layer which is not removed in all rice types. It is usually tan coloured, it can also be reddish or black. This layer can be consumed, but for polishing process it is often removed.

White Rice : This is the part of the rice that is most commonly consumed. Once bran is removed, white rice remains. 

Germ : It is nutrient dense rice kernel. Contains vitamin B, minerals and  proteins. rice composition - tandleimex

Indian Rice Varieties

Rice is categorised according to – length and shape, texture, aroma and colour.

Length and Shape :

Considering the length and shape rice is often characterised as long grain, medium grain and short grain.

Long Grain : 
basmati rice
Long grain rice

This rice grain is separate, light and fluffy when cooked because of the starch composition. Long grain rice is milled grains that are at lease three to four times. 

Medium Grain :
basmati rice export
Medium Rice Grain

It is a shorter and wider kernel as compare to long grain. After cooking, grain are more moist and tender than long grain rice. Medium grain rice has a greater tendency to stick together.

Short Grain : 
indian rice
Short Rice Grain

This kind of rice is also sticky as medium grain rice. The grain is wider and shorter than medium grain rice.

Aroma :

Aroma is an important factor when cooking rice. There are certain rice varieties give off pleasing fragrances.

Basmati Rice : 
indian basmati rice
Pusa Basmati Rice

It is a long grain rice that is popular among Indian Cuisine. Cooked basmati rice imparts a subtle nutty or popcorn like flavour and aroma. Therefore, Basmati Rice is the most famous among all kinds of rice and is being exported all over the World.

Jasmine Rice : 
rice export
Jasmine Rice

Thai fragrant rice is known as jasmine rice. It is also long grain rice with slightly sticky texture when cooked.

Texture

The starch content varies from type to type. It affect the texture – making rice sticky or fluffy and light.

Sticky Rice : 

When cooked, sticky rice is especially sticky.  It often ground into rice flour.

Parboiled Rice
IR64 Parboiled
IR64 Parboiled

This rice goes through a steam pressure process before milling. This process gelatinises the starch in the grain. Parboiling rice produces a more separate grain that is light and fluffy.

Converted Rice :

It is a type of parboiled rice that has been further pre-cooked.

Colour

Rice is naturally brown after harvesting. When outer nutrient rich bran is removed it becomes white in colour. Red rice and black rice are coloured because of the unique pigmentation in the bran.

Polished White Rice : 
basmati rice
White Rice

Because of the removal of outer brown bran and germ the rice grain is white. That’s why it is also known as polished rice.

Brown Rice :
Indian Rice
Brown Rice

The rice grain with outer bran and germ layer, and brown in colour is refer as brown rice.

Black Rice : 
indian rice
Black Rice

High in nutritional value, this rice is also known as black rice. It is slightly sticky when cooked and mild nutty in flavour.

Red Rice : 
indian rice
Red Rice

Much like brown rice and black rice, red rice is also nutrition rich. Due to presence of anthocyanin, Indian red rice is consumed either partially hulled or unhulled.

Wild Rice :
indian rice export
Wild Rice

It is harvested from the Zizania of grasses. Wild rice are high in protein. It is colourful, exotic flair to any rice dish.

Rice Harvesting Season in India

In India rice is grown under widely varying conditions of altitude and climate. Therefore, the rice growing seasons vary in different parts of the country, depending upon temperature, rainfall, soil types, water availability and other climatic conditions. 

There are three seasons for growing rice in India viz.- autumn, winter and summer. These three seasons are named according to the season of harvest of the crop.

Rice Harvesting in India

The main Indian rice growing season in the country is the ‘Kharif’. It is known as winter rice as per the harvesting time. The sowing time of winter (kharif) rice is June-July and it is harvested in November-December. 

Autumn rice is known as pre-kharif rice. The sowing of pre-kharif rice is taken up during May to August. It is harvested in September-October.

Summer rice is known as Rabi rice. The sowing time of summer rice is November to February and harvesting time is March to June.

Some Popular Basmati Rice and Non Basmati Rice Exporting WorldWide

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2 thoughts on “Basmati Rice, Non Basmati Rice – Exports and Varieties

  1. Hello Sir / Madam,

    Good Day!

    Required IR64 PARBOILED Long Grain rice for export.

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