Rice is an integral part of the food for many cultures, especially in Asia. These foods are now extremely popular worldwide. However, for those thinking about buying rice in Europe with an Indian market mindset, it can be confusing. Especially if you don’t know about local market availability, your friends can guide you or veterans in the country. There are many varieties of rice available in the market. Choosing the right one gets easier when you know what makes each one special. These are some common rice varieties you might come across at an Indian grocery store.
Brown Rice:
Brown rice has a light nutty taste that enhances all brown rice dishes. Brown rice is favoured by several diet-conscious people over the other varieties of rice since it is less calories and packed with minerals and vitamins. It’s entirely made of whole grains and is very soft to eat!
Basmati rice:
Basmati rice is a popular rice variety in India and all through Asia. This flavorful rice is used in a diversity of Indian and Asian cuisines to create exciting and exotic cuisine. This rice goes well with natural basil and spring onions, and also traditional Indian sides. It is both available in white and whole-grain variants and is widely found in supermarkets.
Sona Masuri Rice:
Sona Masuri rice is grown in Andhra Pradesh and is well-known throughout India. The rice has a smooth feel to basmati rice and is simple to digest. Sona Masuri is common as it is low in calories and assists in weight control. The cost is slightly higher, yet this rice is undoubtedly tasty.
Black rice:
Black rice, also recognized as forbidden rice, is a sticky rice variation. This rice is slightly more costly than other rice, and it is assumed that only the ruling elite in Chinese History could afford to consume black rice. There are multiple kinds of black rice available both in stores and online, and everyone ought to attempt it at least once!
Seeraga Samba Rice:
Seeraga Samba Rice is a famous Tamil Nadu variety. The name Seeraga originates from the looks of the grains, which look similar to Cumin seeds. Samba also means “seasons.” The rice is famous for being used in classical Tamilnadu Biryanis including Ambur Biryani and Dindigul Biryani. Despite the fact that it isn’t long-grain rice, it keeps adding a unique aroma to a wide range of grain preparations. It also maintains a substantial amount of water after cooking without giving up its structure or contour. As a result, many restaurants in this area favour this local rice over Basmati and Mogra rice.
Ponni Rice:
Ponni rice is native to the Indian state of Tamil Nadu. It is hybrid rice established in 1986 by the Tamil Nadu Agricultural University. It is grown primarily along the banks of Tamil Nadu’s Kaveri river. It’s a medium-grain variety as well. This rice can be utilised to make Khichdi, Biryani, as well as other flavourful rice dishes. You can also utilise it in your normal food preparation.
Jasmine Rice:
Jasmine rice tends to add an exotic feel to several Asian dishes. Once cooked thoroughly, this rice has a gentle and gluey texture and is primarily managed to grow in Thailand. Numerous Caribbean dishes use jasmine rice and are widely consumed around the world. Most curry dishes profit from their aroma and taste. Jasmine rice is available in white and whole-grain variants and has a delightfully nutty taste.
Red Rice:
Red rice includes a lot of anthocyanins, an antioxidant that provides the husks of rice granules a red colour. This is widely used in Thailand, Africa, and the components of Bhutan. Red rice is usually cooked with a wide range of spices and herbs like pepper, garlic, and chilli. The only difference is that red rice ends up taking more time to cook than other kinds of rice.
White Rice:
White rice is undoubtedly the most adaptable rice variety. It is well-known throughout the world as well as adjusts to any style of food preparation in any cooking. Once cooked thoroughly, it has a fluffy and slightly wet texture, and it also offers the body energy. This is the finest rice for fillings and stir-frying meals.