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Indian Rice Guide – Types, Uses & How to Choose the Right Rice
India produces a wide range of rice varieties, each suited to different cooking styles, textures and dishes. Grain length, aroma and starch levels vary across regions. Choosing the right rice depends on how you cook and what you are preparing. This guide explains the differences clearly and helps you select the right rice for your kitchen in Europe.
Main Types of Indian Rice
| Type | Grain | Best For | Texture |
|---|---|---|---|
| Basmati | Long | Biryani, pulao | Separate & aromatic |
| Sona Masoori | Medium | Daily meals | Light & soft |
| Ponni | Medium | Tamil meals | Slightly firm |
| Kerala Matta | Thick / parboiled | Kerala dishes | Dense & earthy |
| Idli Rice | Short / medium | Idli & dosa batter | Fermentation-ready |
Basmati Rice
Basmati rice is known for its long, slender grains and distinctive aroma. When cooked correctly, the grains remain separate and fluffy, making it ideal for biryani and pulao.
→ Explore our Basmati Rice collection
South Indian Rice Varieties
South Indian rice varieties are typically medium-grain, less aromatic than basmati, and used for daily meals. They cook softer and absorb gravies more easily.
Classic dishes include Sambar Rice and Curd Rice.
→ Browse South Indian Rice varieties
Sona Masoori
Sona Masoori has a soft texture, absorbs gravies well and is commonly used in Andhra Pradesh and Karnataka for everyday meals.
→ View Sona Masoori rice options
Ponni Rice
Ponni rice has a slightly firmer texture and is a staple in Tamil Nadu. It is available in both raw and parboiled versions.
Kerala Matta Rice
Kerala Matta rice is parboiled, has a reddish outer layer and is traditionally used in Kerala meals. Learn proper preparation in our Kerala Matta Rice Guide.
Idli Rice
Idli rice contains higher starch levels and is used primarily for fermentation in idli and dosa batter.
For fermentation and batter techniques, see our Idli & Batter Guide and Dosa Batter Guide.
Sona Masoori vs Ponni – What’s the Difference?
| Feature | Sona | Ponni |
|---|---|---|
| Texture | Softer | Slightly firmer |
| Use | Daily meals | Tamil meals |
| Absorption | High | Moderate |
How to Choose the Right Rice
For biryani & pulao → Basmati
For Kerala-style dishes → Matta
For idli & dosa batter → Idli Rice
Frequently Asked Questions
What rice is used in South India?
Medium-grain varieties such as Sona Masoori and Ponni are commonly used for daily meals.
What is the difference between Sona Masoori and Ponni?
Sona Masoori cooks softer and absorbs gravies well, while Ponni has a slightly firmer texture.
Which rice is best for daily meals?
Sona Masoori or Ponni are generally preferred for everyday cooking.
What rice is used for idli?
Idli rice is specifically selected for fermentation and batter preparation.
Is Matta rice the same as red rice?
Kerala Matta is a type of red parboiled rice traditionally used in Kerala cuisine.
Can I substitute basmati for Sona Masoori?
Basmati can be substituted, but it will produce a lighter and more separate texture compared to medium-grain rice.
