Country Products - Rice - Long Grain Patna - White, 500g

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A wholegrain rice with a red outer skin, this has a nutty flavour and slightly chewy texture. The best quality red rice comes from the Camargue region of France; other red rices, produced in North America, are also available. Patna rice, a variety of the species Oryza sativa, and one of the varieties of long-grain white rice, is extensively cultivated in the Indo-Gangetic plains, in and around Patna, capital of Bihar state, India. Patna rice is known for its elongated kernel with grain length greater than 6 mm, and has been used as staple food by the local people for thousands of years. Sometimes, Patna rice is also called Parimal rice locally. Patna rice is a specific variety of long grain rice named for the capital of the Indian state of Bihar. The name is often loosely applied to other type of long grain rice as well, and the rice now known as “Carolina” was originally grown from Patna seeds brought to America by the British in the 1600s. How To Cook Long Grain Rice: Rice is cultivated in all districts of Bihar. Autumn rice, aghani rice, and summer rice are three different varieties of rice grown at three different times of the year. The average production of rice is around 5 million tonnes each year. Can basmati rice be grown in Bihar?

Rice is a delicious, versatile alternative to potatoes and pasta, and there are lots of varieties to choose from. Here’s a guide to the different types. Since most of the rice sold in Europe came from this region at one time, the term "Patna rice" also sometimes loosely designates any long-grain aromatic rice. It has a robust, lengthy and thin, dense grain that keeps its shape well for curries. This rice is quite solid, and because it is a lot and not expensive, it has a multiple uses like milling it into rice flours used in Indian tattered dishes such as bhaji. What is the difference between Patna rice and basmati rice? Varieties of Rice in Bihar For Kharif Season. For Winter Season : Gautam; Dhanlaxmi; Richharia; Saroj. For Summer Season : Gautam; Pusa-33; Pusa-2-21; C.R. 44-35 (Saket-4); Prabhat (only 90 days crop); Turanta (only 75 days crop). Scented Rice : Sugandha; B.R.-9; Kamini; Katarni, Basmati 370. Generally speaking, rice is classified as either long, medium or short grain, with long grain rices being the most common, and the most diverse. The varieties listed here are all long grain. Patna Rice(aka Carolina or Long Grain Rice)Measure one cup of long grain white rice into a cup and level it off. One cup of dry rice will make enough cooked rice for two to three adult servings. (Or two adults and two small children.) The cool thing about this recipe is it is proportional. Is 1 cup of rice a cup of water? The famous medium-grain rice of Italy, this has plump, white, oval grains. When cooked with liquid stirred in slowly, the grains retain their individual shape yet become creamy. Arborio is the best-known of the risotto rices, but of even better quality are Carnaroli and Vialone Nano.

The shape, size, texture and other characteristics of the different varieties affect the way the rice is used in recipes, what types of dish it is suitable for, and the way it is cooked. Each country favours particular varieties for its cuisine. From the Spanish region of Valencia, this is used in the traditional dish of Spain, paella. It is a plump, short-grain rice similar to risotto rice, but with a less creamy texture. Various aromatic varieties of Basmati rice grown in India is given in Table-1. The total area presently under cultivation of Basmati rice is about 7,76,000 hectares in India and its production estimated at about 11,96,000 tonnes during 1998-99. Sl State Small Grain 9. Bihar Baikani. Rinse the rice in a strainer under cool running water, drain thoroughly and place it in a saucepan with a tight-fitting lid. Add the salt. Boil the water in a kettle or microwave, measure and pour over the rice. Bring to a simmer, then reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Fluff with a fork and leave uncovered for a few minutes before serving. Jasmine RiceLong-grain rice, as the name suggests, has grains that are long and slim. When cooked, the grains tend to remain separate, and the finished result is usually fairly dry and firm. Most is in a polished white form, although brown long-grain rice is also available. Patna rice comes from Asia; Carolina rice, which is slightly chunkier in appearance, is from North America. Basmati rice is a fragrant, slender, long grain rice grown in India and Pakistan. It is most commonly used in Indian cuisine, as it has an especially useful cooling effect on fiery curry dishes. How To Cook Basmati Rice: Bring the water to a boil in a saucepan over high heat, add the rice, salt and butter. Stir, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender – 18 to 20 minutes for white rice, 35 to 40 minutes for brown rice. Fluff with a fork and leave uncovered for a few minutes before serving. Basmati Rice