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6 Min
06/03/2026
India grows over 6,000 varieties of rice, but people only know a few household staples, used in everyday rice recipes. From the celebrated basmati of the north to the tribal bamboo rice of a hidden gem of the Western Ghats, each variety carries its own growing texture, aroma, and ideal fit, i.e.e, the set of dishes it does best in. This article covers the rice varieties and the recipes they're most known for.
Rice is practically a food group of its own, and not just a grain that is romanticised. The different weather patterns, along with the diverse soil types, have produced an enormous range of rice varieties, each suited to specific dishes and eating habits. Further, regional cooking traditions give this rice more flavour and flair. The rice that works perfectly in a biryani from Lucknow might be entirely wrong for a Bengali payesh or a South Indian pongal. Knowing your rice types helps you cook more intentionally and get the right flavour that the rice recipes dictate.
The ‘queen of rice’ needs no introduction, and it is reserved for special occasions, thanks to its long-grain, fragrant nature that turns any meal into a feast. It primarily grows in the northern and western regions of India across Uttar Pradesh, Punjab and Haryana. While the polished white rice is more common, a brown rice variety of basmati is also available. It is said to have a lower G.I index than regular rice.
Rice recipes to try: Chicken biryani, vegetable pulao, jeera rice, and kheer.
This rice is much loved across South India, with primary growing regions in Andhra Pradesh, Telangana, Karnataka and Tamil Nadu. It is a medium-grain, aromatic variety which is a cross between the Sona and Masuri rice types. It is known in Telugu as ‘bangaru theegalu’, meaning ‘golden hair’. Lightweight, low in starch, and easy to digest, it comes in both white and brown varieties. Its mild, slightly sweet flavour makes it a good all-rounder for everyday cooking.
Rice recipes to try: Pongal, curd rice, lemon rice, coconut rice, idli and dosa batter
A Bengali favourite for special occasions, gobindobhog chaal is a short-grain, white, aromatic, and sticky rice cultivated primarily in the districts of Bardhaman, Hooghly, Nadia and Birbhum in West Bengal. The name translates to ‘offerings to Govinda’, referring to its traditional use as bhog (offering) to the deity Govindaji – it is a staple of religious festivals, including Durga Puja and loved for its sweet stickiness. It is also said to have been the favourite rice of India's first President, Dr Rajendra Prasad.
Rice recipes to try: Payesh, basanti pulao, bhoger khichuri, muri ghonto.
Mogra rice is not a standalone rice variety – it is the term used for broken-grain basmati rice. During the milling process, some basmati grains break and are classified by the proportion of the full grain remaining. Mogra refers to grains broken below 50% of their full length. Despite being broken, mogra grains retain the characteristic basmati aroma and elongate significantly when cooked. It is harvested from the northwestern foothills of the Himalayas and aged for improved fluffiness and yield.
Rice recipes to try: Pulao, biryani, kheer, khichdi, fried rice.
Referred to as the ‘basmati of Chhattisgarh’, dubraj rice is fragrant and cultivated in the states of Chhattisgarh and Madhya Pradesh by the tribal community. It has been mentioned in the Ramayana and is said to be highly nutritious compared to the polished rice grain varieties. It yields soft rice with a non-sticky nature that is used in everyday meals as well as special ones.
Rice recipes to try: Pulao, biryani, kheer.
A medium-grain rice variety grown primarily in Maharashtra and Gujarat, kolam rice comes in many variants. The most commonly found variants include surti kolam (from the Surat region of Gujarat), wada kolam (from the Wada region of Maharashtra), lachkari kolam (from Telangana), and HMT kolam. Surti Kolam is particularly popular in Gujarat as an everyday rice. Compared to basmati, Kolam is milder in aroma, softer in texture, slightly sticky when cooked, and faster to prepare.
Rice recipes to try: Masale bhat, vangi bhat, jeera rice, khichdi, pulao, fried rice.
This is not exactly rice, but it uses that tag anyway. Bamboo rice is the seed produced by a bamboo plant at the very end of its life cycle, during a rare flowering event that occurs once every 40 to 100 years, depending on the species. This makes it genuinely scarce and, in many parts of India, an important source of income for tribal communities who harvest it. The grain is short, slightly reddish in colour, and chewy. Nutritionally, it has a higher protein content, a low glycemic index, and is rich in minerals and vitamins.
Rice recipes to try: Bamboo rice payasam, kheer, idli and dosa, pongal, porridge.
Red rice is an umbrella term for a handful of local rice varieties across India, from the Kerala matta rice and Karnataka’s kuchalakki rice to Uttarakhand’s lal chawal. It is chewy, has a nutty flavour and is nutrient-dense. The red colour is a result of the rice bran being intact (unpolished and semi-polished), which makes it a highly nutritious variety of rice, rich in fibre, iron and antioxidants.
Rice recipes to try: Red rice Dosa, idli, bhakri, Kerala matta rice kanji
India's rice varieties are as diverse as its cuisines, with thousands still shying away from the spotlight. Each one is shaped by the soil it grows in, the community that cultivated it, and the dishes it was always meant for. Using the right variety for the right rice recipe is what makes the difference between a good dish and a great one.
