Basmati & Non Basmati
As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population. The varieties of rice are typically classified as long-, medium-, and short-grained. The grains of long-grain rice tend to remain intact after cooking; medium-grain rice becomes more sticky. Medium-grain rice is used for sweet dishes. Short-grain rice is often used for rice pudding.
Breakfast Ideas
Idly
Rice
Idly Rice is an Indian rice which is parboiled. Idly rice content highly amylopectin which is good for soft and plump Idlys.
Idly Rice
Thanjavur
Ponni
Rice
Ponni rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986. It is widely cultivated in Tamil Nadu, a state in India and is a hybrid variety of Taichung 65 and Myang Ebos 6080/2. Since the Kaveri River is also called 'Ponni' in Tamil literature, the rice could have been named after the river.
Breakfast Ideas
Ponni Rice
Jeera
Rice
The uniqueness and aroma of the product is maintained by adopting organic methods for cultivation. For better aroma, the crop is raised in the Nancha season (winter season) so that flowering coincides with the coldest months of November and December.
Breakfast Ideas
Jeera Rice
Breakfast Ideas
Basmati
Rice
Pusa 1121 is an essentially derived variety evolved through the process of hybridization over a long breeding process. This variety of rice is known for its extraordinary kernel (grain) length, which can be as much as 8.4 millimetres (0.33 in) for a single grain, the longest-ever known released cultivar in the world. It has very high kernel elongation ratio ranging from 2 to 2.5, i.e. length of cooked rice kernel/length of uncooked kernel. When cooked, the rice does not turn sticky, possesses minimum breadth-wise expansion, and is aromatic with intermediate alkali-spreading value and amylose content.