Any rice other than basmati rice is called non- basmati rice. There are thousands varieties of rice but India produces maximum varieties in the world. Non- basmati rice comes in different shapes and sizes. Some are long and slender, some are short and thick, some are like beads, and some may be round. None have the same characteristics as basmati rice i.e. they do not have both the aroma and post cooking elongation. Only some of the long slender rice is shaped like basmati rice and may have either the aroma or the elongation but not both.

Types of Non-Basmati rice are as under:

1) Parboiled Rice

“Parboiled Rice” is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture
There are 2 varients of Parboiled Rice
a) Short Grain Parboiled Rice
b) Long Grain Parboiled Rice

2) Raw White Rice

White rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
There are 2 varients of Raw White Rice
a) Short Grain Raw White Rice
b) Long Grain Raw White Rice

3) Parboiled Red Rice

Parboiled Red Rice is a unique cereal having high content of nutrients and is indispensable for those who do hard physical work. It is also rich in fibre. It is the rice having the outer bran being removed. The grains are yellowish pink from being parboiled with the reddish out layers. Rose Parboiled Red Rice maintains a pink hue as well as its flavor on cooking. Like all brown or par boiled rice, these rice has a lengthy cook time and requires extra water.
There are 2 varients of Parboiled Red Rice
a) Short Grain Parboiled Red Rice
b) Long Grain Parboiled Red Rice

4) Idli Rice

We are engaged in offering Idli Rice. Our range of idli rice are mainly used for preparing tasty, soft and fluffy idli, dosa and paniyaram. These can be refined to form rice flour which is mainly used in food items like puttu, appam, paniyaram, idiyappam and pathiri.

5) Ponni Rice

Ponni Rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986. It is widely cultivated in TamilNadu a state in India, and is a hybrid variety of Taichung65 and Myang Ebos 6080/2. The name literally means ‘like gold’. Since River Kaviri is also called ‘Ponni’ in Tamil literature there is a notion that the rice could have been named after the river.

6) Sona Masuri Rice

Sona Masuri is a medium-grain rice grown largely in the Indian states of Andhra Pradesh and Karnataka. In Telugu, Sona Masuri rice is called Bangaru Theegalu (meaning Golden Ivy). It is lightweight and aromatic. This premium variety of rice is mainly exported to USA, Canada, Europe, Australia, Singapore, Malaysia, and Middle East countries like Saudi, UAE, and Qatar.

7) 100% Broken Rice

Some rice grains break in the transport and processing of the rice from the field to the pot. Machinery is available to separate the broken grains from the whole grains. Broken rice may or may not have lower fiber and nutrient content, but generally has a similar energy content to intact rice.