India is also exporting substantial quantity of non-basmati rice to various countries in the world. However, the export of non-basmati rice has been fluctuating year to year due to goverment policy.
The Non-Basmati Rice Exporters, Geewin superior quality and is free from dust, germs and stones. It has a rich taste and fine aroma. Non- basmati rice comes in different sizes, some are long and slender, some are short and thick, some are like beads, and some may be round.
Basmati rice is known for its fragrance and unique flavor. It is popularly known as ‘Queen of Rice’ and ‘Pearl of Rice’. All aromatic rice is not basmati rice. India is the largest cultivator, consumer and exporter of basmati rice. India enjoys monopoly over basmati in the world markets.
Non-Basmati rice varieties are commonly grown and consumed in many parts of the world, including Asia, Africa, and the Americas. Some popular types of non-Basmati rice include:
Parboiled rice is partially boiled in the husk before milling. This process helps retain some of the nutrients in the grain and results in firmer, less sticky cooked rice. Parboiled rice is popular in many countries, including India, Nigeria, and Brazil.
Short-grain rice has a plump, rounder grain compared to long-grain rice. It tends to be stickier and more moist when cooked, making it suitable for dishes like sushi and risotto.
Brown rice retains the bran and germ layers of the grain, making it more nutritious than white rice. It has a chewy texture and a nutty flavor. Brown rice takes longer to cook compared to white rice.
The rice elongates almost twice upon cooking but does not fatten much. When cooked the grains elongate (70-120 % over the pre-cooked grain) more than other varieties.
