IR-64 Steam Rice is a long grain non basmati rice grown in the Andhra Pradesh, Maharashtra, Tamil Nadu, Karnataka, & Tamil Nadu states of India. It is quite economical in cost and has a pleasant aroma. The grain enlarges to almost double if cooked properly.

IR 64 Parboiled Rice is a widely renowned Indian rice variety. The rice is known for its long grain and good cooking practice. This rice is a major source of carbohydrates, high in protein, and is known for its great taste and rich aroma. This parboiled rice is mostly cultivated and milled in Chhattisgarh, Maharashtra, and Andhra Pradesh in India.

Jai Shree Ram is the brand that people go for when they are looking for hard and white non basmati rice. This type of rice has been known for its quality. When you cook the Jai Shree Ram non basmati rice, you can be assured that the aroma of the rice being cooked would attract people from far. We are proud Jai Shree Ram non basmati rice supplier and have maintained our relationship with them for a long time. You can get this rice from us at a market leading price. Our quality inspectors know the food and quality standards that rice needs to pass through and levy the same on this brand’s rice as well.

Sona has got very fine grains, it has got somewhat bad threshability, whereas masoori has got short and fine grains and this rice sort is medium tall. It’s also delicious. When combining these two sorts into one, you get a very nice and tasty rice sona masoori with premium quality. It’s widely used and cultivated in such Indian areas as Karnataka and Andhra Pradesh. This rice possesses excellent aroma and its weight is light.

Milling of paddy without any pre-treatment is highly succeptible to breakage and loss of minerals and vitamins. To reduce breakage and loss of minerals and vitamins, pretreatment is done. The rice got from this pre-treated paddy is called PPT boiled rice.

IR 64 Parboiled Rice is a widely renowned Indian rice variety. … IR 64 Parboiled Rice is one of the most exported varieties of Long grain rice with an average length of 5.8mm to 6.2mm and has in good demand. This rice variety is highly popular in African and Gulf Countries for its good quality and low prices.

Semi-dwarf IR36 is a hybrid rice variety developed by Gurdev Khush. By cross-breeding IR8 with 13 parent varieties from six nations, Dr. Khush developed IR36, a semi-dwarf variety that proved highly resistant to a number of the major insect pests and diseases that raised farmers’ rice yields and drove down prices of the staple food for Asian families.[1] IR36 matures rapidly – 105 days compared to 130 days for IR8 and 150–170 days for traditional types – and produces the slender grain preferred in many countries. The combination of these characteristics soon made IR36 one of the most widely planted food crop varieties worldwide in just a few years.

IR8 is a high-yielding semi-dwarf rice variety developed by the International Rice Research Institute (IRRI) in the early 1960s. It was the work by Peter Jennings (no relation to the U.S. journalist) and Henry Beachell. In November 1966, IR8 was introduced in the Philippines and India. Promoters such as the IRRI and farmer benefactors of IR8 have called it ‘miracle rice’, and celebrate it for fighting famine. IR8 dramatically increased the yields of Asian rice from 1 or 2 ton per hectare to 4 or 5 tons per hectare.[6] It played a significant part in the Green Revolution.

Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more clammy and tender, and have a superior propensity to cling together than long grain. This rice needs a special temperate climate and is only grown in a few places in the world like Japan, Korea, and parts of northern China, Australia, and some countries around the Mediterranean Sea. This rice is almost certainly the most excellent in the world. In the major consuming counties, it is most often eaten alone, without flavoring. Medium grain rice is shorter and wider than long grain rice. The kernels are two to three times longer than its size.

Rice forms an integral part of the culinary traditions in many parts of India. Rice obtained from paddy is processed in different types to produce different varieties of Rice. Each type of rice has its own taste and flavor. Kolam rice, also known as Lachkari Raw Rice is one of the very famous variety of rice. Kolam Rice is used as an everyday substitute of Basmati because it gives the same feel and taste as that of Basmati Rice. It has a smooth texture and does not have any preservatives. Kolam rice is widely acclaimed by the customers for its pleasant aroma and rich taste. Panchamrutha Raw Lachkari rice is in great demand because of its quality.

Idli rice is an Indian rice which is parboiled. Parboiled rice is pre-processed in order to reduce soaking time before grinding and it also has gelatinised starch which gives added texture. Short or medium grained rice is used because you need over 80% amylopectin (s starch) to make soft and plump idlis. Long grain rice contains only 78% amylopectin and therefore is not suitable. If you are unable to get idli rice, you can use a risotto rice such as arborio, carnaroli or vialone nano, but as this is not parboiled it will need to soak for about 4 hours longer.