Major Basmati Rice Exporter: Sawariya EXIMS

India’s connection with rice runs deep, tracing back to ancient times. It has been a dietary staple for countless generations, intricately woven into the country’s agricultural heritage. This enduring tradition has laid a strong foundation for India’s global success as the major Basmati Rice Exporter.

Basmati Rice

Farmers generally cultivate Basmati rice, one of the varieties of rice found in India. People know it for its long, slender looking grain and great aroma. Basmati rice is popular across the globe for its unique flavour. It is best used in dishes like biryani, fried rice, pilaf, and other popular dishes. India is one of the major basmati rice exporters.

1. White Basmati Rice: Pusa Basmati 1121 is a variety having Basmati rice quality traits from the traditional Basmati varieties such as Basmati 370 and Type 3. This type is derived from the process of hybridization. Commercial cultivation for 1121 Basmati Rice started in 2003. Its characteristics include extra-long slender milled grains, a pleasant aroma, volume expansion more than four times, appealing taste, good mouthfeel, and easy digestibility.
2. Traditional Basmati Rice: There are various types of basmati rice. Traditional types include basmati 370, basmati 385, and basmati Ranbirsinghpura. Traditional Basmati Rice is available in Parboiled and Raw form. It is used in Continental Cuisine, Indian Cuisine, Mughlai Cuisine & Chinese Cuisine.
3. Golden Sella basmati rice: Parboiling rice retains more of the vitamins and minerals from the original grain. The procedure guarantees a firm grain upon cooking. Parboiled rice is both cholesterol and gluten free. It is also low in sodium and saturated fat. Rice provides complex carbohydrates used by the body for energy.

Non-Basmati Rice

All other varieties of rice, except basmati, are called non-basmati rice. Non-basmati rice includes rice of different varieties, sizes, and shapes. Some types of rice are long and slender, while some are short and thick. Non-Basmati Rice is used in homes for daily use, and is also used and exported for commercial use.

1. Parboiled Rice: Parboiled rice is rice that has been partially boiled in the husk. It is basically like easy to cook rice. The process of parboiling includes soaking, steaming, and drying. These processes make the rice easier to process by hand. Parboiling also boosts its nutritional profile, changing its texture, and making it more resistant to weevils.
2. Sona Masoori Rice: Farmers grow the Sona Masoori variety of rice, medium-grain, largely in the states of Andhra Pradesh, Telangana, and Karnataka in India. Sona Masoori translates to Golden Ivy. It is lightweight and aromatic. They mainly export this premium variety of rice to the USA, Canada, Europe, Malaysia, and the Middle East countries such as Saudi Arabia and Qatar.

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