Rice
Basmati Rice
Long, slender aromatic grains known for their distinctive fragrance, delicate texture, and ability to elongate during cooking. Basmati rice is traditionally aged to develop its characteristic aroma and improve grain separation.
Brown Rice
Whole-grain rice with the outer husk removed while the bran and germ layers are retained, giving it a naturally brown colour, firmer texture, and nuttier flavour. It contains more fibre and nutrients than fully milled white rice.
Calrose Rice
A medium-grain rice variety known for its soft, slightly sticky texture and plump grains when cooked. Originally developed in California, Calrose rice absorbs flavours well and has a mild, neutral taste.
Jasmine Rice
Aromatic long-grain rice known for its naturally fragrant aroma, soft texture, and slightly sticky consistency when cooked. Jasmine rice is traditionally associated with Southeast Asia, particularly Thailand.
Jeerakasala Rice
A small-grain aromatic rice traditionally grown in Kerala, known for its distinctive fragrance, delicate texture, and naturally rich flavour. Jeerakasala rice has short, slender grains and is prized for its unique aroma and premium quality.
Long Grain Rice
Long, slender grains that remain firm and separate when cooked. Known for their light texture and ability to retain their shape, long grain rice is a versatile staple for everyday meals and a wide range of dishes.
Matta Rice
A distinctive red parboiled rice traditionally grown in Kerala, known for its reddish-brown outer layer, robust grain, and naturally earthy flavour. Matta rice retains part of its bran layer, giving it a firm texture and higher fibre content than polished white rice.
Parboiled Rice
Rice that is partially boiled while still in its husk before being dried and milled. This process helps retain more nutrients within the grain and gives it a firm structure with better resistance to breaking during cooking.
Ponni Rice
A medium-grain rice variety widely grown in South India, particularly Tamil Nadu. Ponni rice is known for its soft texture, mild flavour, and lightweight grains, and is available in both raw and parboiled varieties.
Sella Rice
Parboiled rice that is processed in its husk before milling, resulting in firm, elongated grains with good structural strength. Sella rice is known for its low breakage, consistent grain quality, and ability to stay separate when cooked.
White Rice
Milled rice with the husk, bran, and germ removed, leaving a clean white grain with a mild flavour and soft texture when cooked. It is a versatile staple valued for its simple taste and easy preparation.
