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Rice, as we all know is one of the major crops all around the world. The crop is highly nutritious and can be easily grown in all corners of the globe. Rice primarily has three edible parts – the germ, the bran, and the endosperm. After the process of rice milling, all the rice looks almost the same( i.e. white in color. But at the time of harvesting, rice is of many different kinds.
Let us have a look:
Long Grain Brown Rice:
Long grain rice, as the name suggests, has a long kernel. This kernel is much longer in length than its width. These grains are light and isolated.
Sweet Brown Rice:
Sweet brown rice is also short and plumy like short grain brown rice. Though these tend to lose their shape upon cooking.
Short Grain Brown Rice:
Short grains are short, round, and the same in length and width. These also get soft on cooking.
Medium Grain Brown Rice:
Medium grain brown rice is wider and shorter in length when compared to long-grain brown rice. Cooked rice gets moist and slight. This type of rice sticks together longer.
Brown Basmati Rice:
Basmati rice is an aromatic form of long grain rice that is heavily consumed across India.
Himalayan Red Rice:
This type of rice is reddish on the outer side with a red bran layer on it. The bran layer adds to the taste of this rice.
There are numerous types of rice harvested in India throughout the country.