Key Highlights: Introduction Basmati rice has a beautiful smell and taste. This comes from its origins in India. The Himalayan region is the perfect place to grow it. The name Basmati comes from the Sanskrit word for ‘smell.’ Thanks to India’s food being loved worldwide, Basmati rice is now used in many cultures. We’ll talk […]
Vialone Nano is an Italian semifino (medium-grain) rice variety. It is typical of the flat, rice-growing areas of the southern Provincia di Verona (Bassa Veronese, “Veronese lowlands”), in Veneto. Vialone Nano is a cultivar of the Japonica group of varieties of Oryza sativa. Vialone Nano rice was invented in 1937, a crossbreed between the Vialone […]
Koshihikari rice are short grain rice. Koshihikari, a Japanese short-grain rice cultivar, was developed in 1956, more than 60 years ago. Despite its age, it has been the most widely grown cultivar in Japan for more than 35 years, making it the most important rice for the Japanese people.
RoseMatta rice (also known as Palakkadan/Kerala Matta rice, or Kaje Rice) is an indigenous variety of rice grown in the Palakkad district of Kerala, India. It is known for its coarseness and health benefits. It is popular in Kerala and coastal Karnataka in India and Sri Lanka where it is used on a regular basis […]
Mochi Rice is a hulled, short-grain glutinous white rice with mild, sweet flavor. Due to high starch content, this rice becomes very sticky and soft when cooked and is ideal for both sweet and savory dishes. Mochi Rice is commonly ground into rice cakes, sweets and other traditional Asian dishes. In Japan and Korea, the […]
Kerala Kuthari or Rose Matta Rice is a kind of brown/red rice that is grown in the Palakkad region of the Southern Indian state of Kerala. The husk is kept in tact and the rice is parboiled. Like any form of brown rice, this takes a really long time to cook and that is where […]
Carolino – Traditional rice – Rice – Caçarola. Carolino! This is the most commonly cooked rice in Portugal. During the cooking, it totally absorbs the water and seasoning and is absolutely tasty and delicious. The carolino variety has a tendency to absorb water completely while cooking and in turn absorbs the seasonings well. Its high […]
Kalijira rice famously known as Govinda Bhog is a premium medium-size grain that has a distinct aroma. It is milled in Dinajpur, Bangladesh. This rice certainly has a subtle perfume and consistency. This is a small non-glutinous rice cooked by boiling. Tiny Aromatic Rice, Imported from Bengal! Although in Bengal it is traditionally used for […]
Red Cargo rice is a Product of Thailand. It is a type of non-glutinous long grain rice that is similar to brown rice, in that it is unpolished. The color of the bran is red, purple, or maroon. The husks of the rice grains are removed during the milling process, retaining all the nutrients, vitamins, […]
Sticky rice, also called sweet rice and glutinous rice, is used throughout Asia. This round-grained rice is immediately recognizable by its sticky, gluelike texture when cooked. It is the total or near absence of the starch amylose that makes sticky rice so sticky. Offered in long-grain and short-grain varieties, sticky rice is used in both […]
