Rice, one of the most widely consumed staple grains at the global level, has varieties such as Basmati rice and Non-Basmati rice that differ in taste, texture, and aroma. Each variety has its own different properties. Moreover, rice can have a variety of textures, including fluffy, buttery, and sticky. Rice is also variable in color; rice can be brown, white, or red. However, each type of rice has specific characteristics that differentiate them from one another.
Let us understand the types of Basmati rice and non-Basmati rice, length, texture, and color, and uses of different rice varieties in recipes, so that we can make the right choice as per our needs.
What is Basmati Rice?
Basmati rice is a long-grain rice from the Indian subcontinent, also known as the “Queen of Fragrances” due to its attractive fragrance. It is very aromatic and tastes great; its grains are long, thin, and soft in texture. Basmati rice is considered one of the finest varieties of rice and is known worldwide.
Basmati rice in India is mainly grown in the foothills of the Himalayas, where the Yamuna and Ganges rivers provide it nourishment through paddy fields. This uniqueness in geographical location is the reason for its superior quality. The texture of the basmati grain is very creamy and aromatic in taste and aroma.
If we look at the latest data, India is the main Basmati rice exporter. By 2024, India had exported more than 4.5 metric tonnes of Basmati rice, with its main Basmati types, and among them, 1121 Basmati, traditional, and Pusa types are popular globally.
Types of Basmati Rice
Basmati rice is a symbol of premium quality and aromatic excellence, with numerous varieties cultivated across India. Each type has its unique characteristics, flavor profile, and application. Here are the most common varieties of Basmati rice:
- 1121 white creamy sella
- 1121 golden sella
- 1121 steam Basmati rice
- 1509 white creamy sella
- 1509 golden sella
- 1718 golden sella
- 1401 golden sella
- Sharbati Basmati Rice
- Mahi Suganda
- Pusa 1121
- Pusa 1718
- Pusa 1509, etc.
Historical roots of Basmati Rice
|
Aspect |
Details |
|
Origin |
Indian subcontinent, grown for thousands of years. |
|
Name meaning |
Derived from the Sanskrit word “vasmati,” meaning “fragrant.” |
|
Historical mention |
First recorded in the 6th century AD. |
|
Traditional farming |
Cultivated in the Himalayan foothills using natural irrigation and without chemical fertilizers. |
|
Global spread |
Extended to Iran, Iraq, and Afghanistan; exported to Persia and referred to as “Iranian rice.” |
What is Non-Basmati Rice?
Non-Basmati rice is predominantly grown in the southern regions of the Indian subcontinent, particularly in states like Maharashtra, Andhra Pradesh, and West Bengal. It is also cultivated in other rice-producing countries, including China, Thailand, Japan, and the United States.
The surface of non-Basmati rice is generally sticky, though its texture after cooking depends on the specific variety. Many types become soft and fragrant, making them ideal for various recipes.
Non-Basmati rice is a complete and versatile food, widely used in cuisines across the globe. Its sticky texture makes it suitable for dishes like sushi, risotto, porridges, and fried rice. Countries like China, Thailand, and Japan feature non-Basmati rice prominently in their traditional dishes, showcasing its adaptability and flavor-enhancing qualities.
India exported around 20 million metric tons of Non-Basmati rice in 2023, showcasing its popularity. Varieties such as Sona Masoori, Ponni, Gobindobhog, and Matta Rice are well-loved for their culinary adaptability and affordability.
Types of Non-Basmati Rice:
Here are the most common varieties of Non- Basmati rice:
- IRA-64 parboiled
- IRA-64 Raw
- PR-11 Steam
- PR-11 Golden sella
- PR-11 white creamy sella
- Jeera Samba
- Ponni Rice
- IR 64 Rice
- IR 8 Rice
- Matta Rice
- Sona Masoori
- Ponni
- Gobindobhog
- PR14 non-basmati rice, etc.
Difference Between Basmati and Non-Basmati Rice:
|
Aspect |
Basmati Rice |
Non-Basmati Rice |
|
Grain Length |
Long grains with an average length of 6-7 mm. |
Varied grain lengths, including short, medium, and long grains, ranging from 2-7 mm. |
|
Aroma |
Unique and pleasant aroma that enhances dishes. |
Less or neutral aroma, varying based on the specific variety. |
|
Texture |
Delicate and fluffy with separate grains when cooked properly. |
Texture varies by type; some are sticky, while others have a firmer consistency when cooked. |
|
Flavor |
Mild and subtle flavor that complements dishes without overpowering other ingredients. |
Neutral flavor that easily absorbs the flavors of accompanying ingredients. |
|
Culinary Uses |
Ideal for biryanis, pulao, fried rice, and Middle Eastern and Persian cuisines. |
Used in diverse cuisines: Jasmine rice in Southeast Asian dishes, Arborio rice in risotto, and brown rice as a healthier choice. |
|
Origin |
Primarily cultivated in India and Pakistan, particularly in regions like J&K, Punjab, Haryana, Himachal Pradesh, Uttarakhand, and western Uttar Pradesh. |
Grown globally, including in India (Tamil Nadu, Andhra Pradesh, Bihar, Odisha, Assam) and countries like China, Thailand, Japan, and the US. |
|
Popularity |
Globally recognized for its premium quality and preferred by rice connoisseurs. |
Popularity varies by region and variety, with some types, like Jasmine and Arborio rice, gaining international acclaim. |
|
Price |
Generally higher due to its demand and premium quality. |
Price varies widely; some varieties of Non-Basmati rice may be more expensive than Basmati rice. |
Common Uses of Basmati Rice
The unique properties of basmati rice enhance its utility. Its major uses are as follows:
- Basmati rice is commonly served as a steamed side dish with curries and grilled meats.
- It is a key ingredient in biryani, where its long grains absorb the rich flavors from the spices and meats.
- Basmati rice is often cooked in pilaf, which is cooked with aromatic spices and broth.
- In desserts, it is used to make kheer, a delicious traditional rice pudding flavored with cardamom and nuts.
- Basmati rice is also used to make dosa, a popular South Asian crepe made from fermented rice and lentils.
Common Uses of Non-Basmati Rice
The common uses of Non-basmati rice are given below:
- Non-Basmati is used in simple meals like curry and rice.
- It is mainly used as the main ingredient of many biryanis and pulaos. It yields a soft consistency and absorbs all flavors well.
- Medium-grained varieties like RH10 are preferably used for food that requires it to be very sticky, so it can work well in foods like risotto and sushi.
- Non-Basmati Rice is often preferred in sweet foods like kheer and pudding, showing versatility in its use even in desserts.
- Adapted globally across cuisines, it adjusts itself to many ways of cooking and flavoring and is widely accepted for fusion food.
India: Global leader in rice exports
India is the largest exporter of rice and contributes over 40% of global exports. Indian rice, including basmati and non-basmati, has seen a steady rise in demand due to its quality, aroma, and taste. Important export destinations for Indian rice include the Middle East, Europe, Africa, and Southeast Asia.
The country continues to be the global market leader in rice exports, exporting various varieties of rice to several other countries. India exported about 22.2 million metric tonnes of rice for around $10 billion in FY 2023-24. The total includes both basmati and non-basmati varieties, with non-basmati rice accounting for a major share of sales.
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Additionally, Tradologie.com facilitates timely delivery, quality assurance, and a secure payment process, acting as a comprehensive solution for global rice procurement.
Conclusion
Both basmati and non-basmati rice have their own strengths and are indispensable in global kitchens. Whether you’re making a rich biryani, a comforting bowl of fried rice, or a traditional dosa batter, understanding the differences in taste, texture, and use can help you select the perfect rice for your culinary needs.
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