Basmati rice, highly aromatic rice is conventionally grown in Indian subcontinent. India accounts for 70% of total production. Tropical climate, fertile soil present at the foothills of the Himalayas, pure snow-fed water source is ideal for Basmati rice cultivation. The appealing aroma, soft texture, elongation of kernels during cooking, deliciousness, longer shelf-life are key features of Basmati rice. The level of presence of aromatic compound is around 12 times more than the non-basmati rice varieties. It provides the rice a spicy fragrance and flavour naturally. Basmati rice is considered as India’s gift to the world. The grain length, quality and aroma of Indian aroma are very popular worldwide.
There are different varieties of Basmati available in the market namely Brown rice, White rice, Steam rice, Parboiled and Golden Parboiled rice. Paddy is milled to get brown rice with nutritious brown layer on the kernels. If the paddy is polished before milling to remove the brown layer, it results in white rice. Steam rice is obtained by de-husking the paddy through steaming process to get maximum quantity of kernels. Parboiled rice is prepared by soaking and drying the paddy before milling them. Depending on the colour of kernels, it is categorized to Golden Sella or Sella rice.
There are thousands of rice varieties available around the world other than Basmati and are collectively termed as Non- Basmati rice. They are non-aromatic, long, medium or short-grained rice varieties, contributing nearly 99% of rice cultivation. These rice varieties are of low cost and are widely preferred for daily intake.