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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.
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Jeerakasala rice is known for its distinct fragrance and flavor, with hints of cumin (jeera) in its taste
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Miniket rice is primarily grown in West Bengal, India, and is highly regarded for its delicate aroma and fine taste.
Miniket

Samba

About Samba

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Category: Rice Tags: export and import of india and algeria, indian grains
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Description

Description

Samba rice is a popular variety of short-grain rice known for its unique flavor and texture. It is primarily grown and consumed in South India, particularly in the states of Tamil Nadu and Kerala. Samba rice has a slightly sticky and soft consistency when cooked, making it suitable for a variety of dishes. It is often used in traditional South Indian recipes such as biryani, pongal, and sweet rice preparations. Samba rice is appreciated for its ability to absorb flavors well, resulting in delicious and aromatic dishes. Its versatility and distinct taste make it a preferred choice for those seeking an authentic South Indian culinary experience.

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The image may show a bowl of cooked sushi rice or a pile of uncooked rice grains. Sushi rice is specifically prepared with a combination of vinegar, sugar, and salt to achieve a sticky yet slightly tangy flavor.

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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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The image may show a bowl of cooked Parmal rice or a pile of uncooked rice grains. Parmal rice is known for its versatility and adaptability in various culinary preparations.

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The image may show a bowl of cooked brown rice or a pile of uncooked rice grains. Brown rice retains the outer bran layer and germ, giving it a nutty flavor and a slightly chewy texture compared to white rice. It is considered a healthier alternative to white rice as it contains more fiber, vitamins, and minerals.

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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 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.

Parboiled Rice

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