Some of the well-known varieties of Rice in India can be enlisted as follows:
|Basmati||Long Grain||Punjab, Haryana, Uttar Pradesh|
|Bhut Muri||Medium Grain||West Bengal|
|Burma Black||Medium Grain||Karnataka|
|Chakhao Poireiton||Medium Grain||Manipur|
|Dubraj Medium Grain||Madhya Pradesh,||Chhattisgarh|
|Gobindobhog||Medium Grain||West Bengal|
|HMT Kolam||Medium Grain||Maharashtra|
|Jawaful||Medium Grain||Madhya Pradesh|
|Jeera Samba||Short Grain||Andhra Pradesh|
|Kalanamak||Medium Grain||Uttar Pradesh|
|Kamini||Medium Grain||West Bengal|
|Kappa Samba||Short Grain||Tamil Nadu|
|Katta Sambar||Medium Grain||Tamil Nadu|
|Kullakar||Short Grain||Tamil Nadu|
|Laxmibhog||Medium Grain||West Bengal|
|Miniket||Long Grain||West Bengal|
|Mogra||Long Grain||Punjab, Haryana|
|Molakolukulu||Medium Grain||Andhra Pradesh|
|Parmal||Long Grain||Haryana, Punjab, Uttar Pradesh|
|Ponni||Medium Grain||Tamil Nadu|
|Pusa||Long Grain||Punjab, Haryana, Uttar Pradesh|
|Pusa 1121||Basmati||Long Grain Punjab, Haryana, Uttar Pradesh|
|Samba||Short Grain||Tamil Nadu|
|Samba Mahsuri||Medium Grain||Telangana, Tamil Nadu, Maharashtra, Andhra Pradesh|
|Short Grain||Tamil Nadu|
|Sharbati||Long Grain||Punjab, Haryana|
|Sona Masoori||Medium Grain||Andhra Pradesh, Telangana , Karnataka|
|Sugandha||Long Grain||Punjab, Haryana|
|Surti Kolam||Medium Grain||Gujarat, Tamil Nadu|
|Thavala Kannan||Short Grain||Kerala|
|Tulaipanji||Medium Grain||West Bengal|
|Wada Kolam||Medium Grain||Maharashtra|
Due to the limitation of space only a few popular varieties will be discussed here:
Ambemohar, which translates to “mango blossom” in Marathi, is a well-known non-basmati rice variety grown exclusively in Pune’s Maval region. In Mulshi taluka, which is surrounded by the Sahyadri, this variety of rice grows. According to residents, this rice has been grown here for years and was served during Peshwa Baji Rao’s legendary feasts and festivals. The soil is acidic (pH 5.5–6.7), iron and aluminum-rich, and either red to reddish-brown silty or black clayey.
The rice crop at Ambemohar can reach a height of 6 feet. The cultivation time is between 140 and 160 days. It is harvested by hand with simple hand equipment such as sickles and knives. After harvesting, the rice is stored in an open area. Rice panicles are stored with extreme caution to avoid water damage to the inner grains. Rice can be threshed by hand or by machine.
Ambemohar has little spherical grains and is white. When cooked, this short-grained rice has a distinctly sweet flavor and aroma that resembles mango blossoms. This rice has a smooth texture, is easily digested, contains around 70% starch, and cooks in less time. Potassium and Vitamin B Complex are abundant in this fruit.
Basmati Rice is a long-grain aromatic rice that has been grown for centuries in a specific geographical area in the Himalayan foothills of the Indian subcontinent. It is blessed with extra-long slender grains that elongate at least twice their original size when cooked, as well as a soft and fluffy texture, delicious taste, superior aroma, and distinct flavor. Basmati rice is grown in the Indian states of Jammu and Kashmir, Himachal Pradesh, Punjab, Haryana, Delhi, Uttarakhand, and western Uttar Pradesh. Basmati rice grows well in a variety of soils. Heavy neutral soils like clay loam, clay, and loamy, on the other hand, are ideal for its cultivation. These soils can retain water for prolonged periods. For optimal yield, the pH range of the soil should be 5.0 to 8.5.
It’s an indigenous rice variety with a flavor that’s earthy. It’s also a small-grain rice variety that’s commonly used to make “Pej (Kanji),”‘Plain Rice,” and “Khichdi,” among other dishes. Although this rice type is well-known for its flavor, it is in danger of extinction. Because of its low yield per acre, many local farmers have abandoned the cultivation of this rice type. Wada Kolam is a Maharashtra kolam from the Wada region in the Palghar district.
Dubraj is rice with medium grain size. Madhya Pradesh and Chhattisgarh are the states where it is primarily grown. It’s also a fragrant rice type, so you can cook delectable rice dishes at home with it. The shape and texture of Dubraj rice do not deteriorate. As a result, it’s a fantastic alternative to Basmati rice. It’s a typical Indian cultivar with an amylose and gelatinization temperature that’s in the middle. This rice paddy is longer than regular rice varieties such as HMT and Sarna.
Bamboo Rice is a unique rice species found in India. It’s made from the withering Bamboo shoots, and it’s significantly different from regular white and red rice. When a Bamboo shoot concludes its life cycle, it blooms and produces a large number of rice-like seeds. Kerala’s tribal inhabitants collect this rice as a primary diet. In terms of appearance, it appears to be similar to any other paddy rice type. However, after cooking, it becomes wet and loses its texture. It has a flavor that is similar to wheat grains. It’s also sticky rice, therefore you can only create plain rice with it.