Non-Basmati Rice

Non-Basmati Rice is a versatile and widely consumed rice variety known for its consistent quality, natural taste, and excellent cooking performance. Sourced from trusted rice-growing regions of India, it is carefully processed and graded to maintain good grain quality, cleanliness, and uniformity. Non-Basmati Rice is available in different grain lengths and varieties, making it suitable for everyday meals, bulk food preparation, and commercial applications.

With its balanced texture, pleasant aroma, and reliable cooking results, Non-Basmati Rice is widely used by households, restaurants, caterers, food-service companies, and international buyers. It can be supplied in customized packaging and specifications according to buyer requirements, with a focus on quality, hygiene, and dependable export standards.

• Sona Masoori Rice – A popular medium-grain rice known for its light texture, mild aroma, and excellent cooking quality. Widely used in everyday meals, South Indian cuisine, and rice-based dishes.
• IR 64 Rice – A widely traded long-grain non-basmati rice appreciated for its consistent quality and good cooking characteristics. Suitable for domestic consumption and export markets.
• PR 14 Rice – A quality non-basmati rice variety with slender grains and good cooking performance. Commonly used for everyday meals and commercial rice applications.
• PR 11 Rice – A long-grain rice variety known for its good cooking quality and attractive grain appearance. Suitable for bulk supply and everyday consumption.
• Sharbati Rice – An economical long-grain rice with a pleasant taste and good cooking characteristics. Popular for regular household consumption and commercial use.
• Miniket Rice – A slender-grain rice commonly preferred for its clean appearance, soft texture, and everyday cooking convenience.
• Swarna Rice – A medium-grain rice variety widely consumed for its affordability, satisfying texture, and versatility in traditional meals.
• Swarna Masoori Rice – A medium-grain variety offering a soft texture and mild flavor. Suitable for daily meals, steamed rice, and various regional preparations.
• Matta Rice / Red Rice – A traditional rice variety recognized by its reddish-brown outer layer and distinctive texture. Commonly used in South Indian cuisine.
• Jeera Rice – A small-grain aromatic rice with a distinctive appearance and pleasant taste. Commonly used for everyday cooking and traditional rice preparations.
• Kolam Rice – A fine-grain rice known for its soft texture, delicate taste, and attractive cooked appearance. Popular in household cooking.
• HMT Rice – A medium-to-long grain rice variety valued for its good cooking quality, soft texture, and suitability for everyday meals.
• Ponni Rice – A popular South Indian rice variety known for its soft texture and mild taste. Suitable for steamed rice, curries, and traditional dishes.
• Idli Rice – A specially used rice variety with characteristics suitable for preparing soft and fluffy idlis and other fermented South Indian foods.
• Broken Rice – Rice grains separated during milling and graded according to their size. It is widely used in rice-based foods, flour production, animal feed, and commercial applications.