Rice is the staple food of India. Its botanical name is Oryza sativa, an edible starchy grain cultivated across India and eastern Asia in a remarkable range of shapes, sizes, colours and aromas. According to the National Centre for Biotechnology Information, Basmati rice, known worldwide as aromatic rice, originated in the Indian subcontinent and has been cultivated for at least 2,400 years. Reports suggest that at least 70 percent of the world's Basmati rice is grown in India.
Rice is a staple in any kitchen, and with so many types it lends itself to a limitless number of recipes. But substituting one type for another can really change a dish: each type of rice has its own taste, texture and properties that suit different cooking applications. Understanding the grain is the first step to choosing well.
Parts of a rice grain
1. Hull
Each grain of rice grows inside a tough outer hull, or husk, which must be removed before the rice can be eaten. This layer is removed in all rice types.
2. Bran
Under the hull sits the bran layer, which is not removed in all rice types. This nutritious whole-grain layer is usually tan, though it can be reddish or black depending on pigmentation. It is edible, but it is polished away when rice is processed further.
3. Endosperm (white rice)
Once the bran and germ are removed, what remains is the endosperm: the white rice that is most commonly consumed.
4. Germ
Beneath the hull, the germ is the nutrient-dense heart of the kernel. Full of B vitamins, minerals and proteins, it contributes both colour and nutrition.
Types of rice by length and shape
Rice is commonly characterised as one of three varieties, referring to the length and shape of the grain:
- Long grain rice: milled grains at least three to four times as long as they are wide. Thanks to its starch composition it cooks up separate, light and fluffy. Basmati is the classic example.
- Medium grain rice: a shorter, wider kernel. Cooked grains are moister and more tender than long grain, with a greater tendency to cling together.
- Short grain rice: grains less than twice as long as they are wide. Short, plump and sticky when cooked, it is the choice for sushi.
Sourcing rice from India
If you have an enquiry about any type of rice, Basmati or non-Basmati, our full grade specifications are on the rice page, or you can contact us directly. We are at 503, 5th Floor, Harmony Icon, Thaltej-Hebatpur Road, Thaltej, Ahmedabad 380059, India.