Non-Basmati Rice

Non-Basmati rice includes all rice varieties that do not qualify as Basmati. They differ in grain length, texture, aroma, and cooking behavior. This category covers short-grain, medium-grain, and long-grain rice, with some aromatic varieties.

Key Characteristics

• Grain size varies: Short (< 5.5 mm), Medium (5.5–6.6 mm), Long (> 6.6 mm)
• May be sticky, soft, or firm depending on amylose content.
• Less aromatic compared to Basmati.
• Widely grown across Asia, Africa, and the Americas.

Types of Non-Basmati Rice

1. Parboiled Long Grain Rice

• Soaked, steamed, and dried before milling.
• Yellowish color, firm texture.
  2. White Long Grain Rice
• Fully milled, polished, and white in color.
  3. IR64 / IR36 / IR8
• Popular high-yield varieties from India, Bangladesh, and Southeast Asia.
  4. Sona Masoori
• Lightweight, aromatic medium-grain rice from South India.
  5. Ponni Rice
• Medium grain, soft texture; popular in Tamil Nadu and Sri Lanka.
  6. Matta Rice (Kerala Red Rice)
• Parboiled red rice with high nutritional value.
  7. Jasmine Rice (Hom Mali)
• Thai-origin aromatic long-grain rice.
  8. Glutinous (Sticky) Rice
• Short-grain, opaque; used in desserts and sushi.
  9. Broken Rice (5%, 25%, 50%, 100%)
• Broken during milling; used for brewing, feed, or budget markets.
  10. Brown Non-Basmati Rice

Unmilled form of non-Basmati rice with bran layer intact.