7 Traditional types of Rice across India
The diversity in the Indian culture is also seen in terms of cuisines and difference in the ways of making the dishes.
But even among all the diversity some of the common food items unify the varying tastes that helps turning various ingredients into recipes that are enjoyed by almost all Indians.
Rice is one of the most favored and popularly consumed food items in many countries. India is no exception to this. Rice is one of the most highly consumed food items in India as well. However, people of different regions aren't aware that there are a lot of different varieties of rice that exist. In short, there is a world of options that one can explore and enjoy in terms of rice.
Some types of rice are said to have specific health benefits. Let’s take a tour across most popular rice regions in India and learn about their rice specialities.
Ponni Rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986.
Since the Kaveri is also called 'Ponni' in Tamil, the rice is believed to have been named after the holy river. Ponni rice has many health benefits, it is highly beneficial for diabetic and high blood sugar patients.
Sona Masuri is medium-grain rice,which- is grown largely in the states of Andhra Pradesh and Karnataka. In Telugu, Sona Masuri rice is called Bangaru Theegalu that means Golden Ivy. It is evolved from two popular rice varieties sona and Masoori and is a good source of saturated fat.
This type of rice is grown on the hills of Western Maharashtra. This small size grain cooks very easily and has a tendency to stick and break easily.
In addition to this, it is popular due to its flavour and strong aroma of mango as well. This makes it a suitable choice for rice based desserts.
This type of rice can be best described as long and very slim rice grains from Gujarat. It is not sticky when cooked and can be eaten with any dal or Indian curry. This type of rice is most preferred in Gujarat as it is soft and easy to chew. Also, it is available in sizes that range from short to medium.
This is traditional Bengali rice. Gobind Bhog ideally means “rice bowl” in Bengali. It is a short grain that has a stick texture and buttery flavor to it.
This type of rice is grown in Palakkad district of Kerala. This variety of rice is popular in Sri Lanka as well where it is used on a regular basis for idlys and plain rice to be eaten with curries.
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