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IR 64 is a long-grain, parboiled rice variety widely cultivated in India. Known for its affordability and versatility, it’s used in daily meals, catering, and industrial food production due to its consistent texture and yield.

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Matta rice, also called Kerala red rice, has a distinct reddish-brown color and robust flavor. Rich in fiber and nutrients, it pairs well with spicy curries and coastal dishes, offering a wholesome, earthy taste

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Sona Masuri is a lightweight, medium-grain rice with a delicate aroma and slightly nutty flavor. Popular in South Indian cuisine, it’s ideal for everyday meals, biryanis, and pulao due to its soft, non-sticky texture.

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Idly rice is a short-grain, parboiled variety used to make fluffy idlis and crispy dosas. When soaked and ground with urad dal, it ferments beautifully, creating soft, spongy textures perfect for South Indian breakfasts.

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Ponni rice is a medium-grain, aromatic South Indian rice known for its softness and subtle flavor. It’s ideal for daily meals, especially steamed rice dishes, and is a staple in Tamil Nadu and Karnataka households.

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Non-Basmati rice includes various short and medium-grain varieties known for their versatility, rich taste, and soft texture. Commonly used in daily meals, idlis, dosas, and curries, it’s a staple choice across Indian households and global markets.