INDIAN NON BASMATI RICE
Sona Mansoori
Sona Masoori is a popular variety of medium-grain rice, known for its lightweight, aromatic, and slightly starchy texture. Primarily grown in the southern regions of India, particularly in the states of Andhra Pradesh, Telangana, and Karnataka, Sona Masoori is favored for its quick cooking time and soft texture, making it ideal for dishes like plain rice, pongal, and fried rice.Developed through hybridization between two rice varieties, Sona and Masoori,. Sona Masoori is also exported globally, especially to the US, Canada, and Australia, and is considered an affordable staple in many households.
RICE IR-64
IR-64 rice is a high-yielding, medium-grain variety developed by the International Rice Research Institute (IRRI) in the Philippines. Introduced in the 1980s as part of efforts to enhance food security, IR-64 was bred to be disease-resistant, drought-tolerant, and capable of producing higher yields under less favorable growing conditions. It quickly became one of the most widely cultivated rice varieties, particularly in India, where it is used as both a staple food and for export purposes. Its short growth cycle and robust nature make it a popular choice among farmers and for large-scale production.
IDLI RICE
Idli rice is a type of parboiled, short-grain rice specifically cultivated for making traditional South Indian dishes like idli and dosa. Known for its starchy content and ability to absorb water well, this rice helps create the soft, fluffy texture that is characteristic of idli and the crispy, thin texture of dosa. It is often combined with urad dal (black gram) during fermentation to form a batter, which is then steamed for idli or spread on a griddle for dosa.