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Miniket rice is primarily grown in West Bengal, India, and is highly regarded for its delicate aroma and fine taste.
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Samba rice is widely used in South Indian cuisine, particularly in dishes like biryani, pongal, and kheer. It has a unique nutty flavor and a pleasant aroma that adds depth to the dishes.
Samba
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Burma Black rice is known for its nutty flavor and slightly chewy texture. It is rich in antioxidants and nutrients, making it a popular choice among health-conscious individuals.
Burma Black

Miniket

About Miniket

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Category: Rice Tags: algeria exporting items, Grains exporting from india
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  • Description
Description

Description

Miniket is a fragrant and premium-quality rice variety that originates from West Bengal, India. It is highly regarded for its delicate aroma, fine taste, and slender, elongated grains. Miniket rice is primarily used in traditional Bengali cuisine and is favored in dishes like pulao, biryani, and sweet rice preparations. When cooked, Miniket rice has a soft and fluffy texture and is known for its ability to absorb flavors well. It is considered a versatile rice option, appreciated for its exceptional taste and fragrance. Miniket rice is often associated with special occasions and is cherished for its culinary excellence.

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The grains of Molakolukulu rice are small to medium in size and have a white color. The image may show a bowl of cooked Molakolukulu rice or a pile of uncooked rice grains. Molakolukulu rice is known for its unique texture and flavor.

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The grains of parboiled rice are medium to long in length and have a light golden or amber color. The image may show a bowl of cooked parboiled rice or a pile of uncooked rice grains.

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The grains of Jeera Samba or Seeraga Samba rice are tiny and have a white color. The image may show a bowl of cooked Jeera Samba or Seeraga Samba rice or a pile of uncooked rice grains.

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The grains of Basmati rice are long, slender, and white in color. The image may show a bowl of cooked Basmati rice or a pile of uncooked rice grains.

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The image may show a bowl of cooked Ambemohar rice or a pile of uncooked rice grains. Ambemohar rice is known for its distinctive aroma, reminiscent of mango blossoms (Ambemohar translates to "fragrance of mango blossoms").

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Surti Kolam rice or a pile of uncooked rice grains. Surti Kolam rice is known for its pleasant aroma, soft texture, and excellent taste. It is often used in Gujarati cuisine, especially for preparing dishes like khichdi, pulao, and rice-based desserts.

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. The grains of Mappillai Samba rice are medium to long in length and have a reddish-brown color. The image may show a bowl of cooked Mappillai Samba rice or a pile of uncooked rice grains.

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Sharbati rice is known for its delicate flavor, distinct aroma, and soft, fluffy texture. It has long and slender grains that elongate upon cooking, offering an exquisite visual appeal to rice-based dishes.

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