Basmati rice

Basmati rice is one of the best known and most popular of the perfumed varieties; a standard in Indian cooking, it has a light, dry texture and a perfumed flavor.

One of the earliest mentions of basmati is in the epic Heer Ranjha, composed in 1766. The most widely used rice variety – basmati 370 – was selected from local collections and released for commercial cultivation in 1933 at the Rice Research Station Kalashah Kaku.

It is premium long grain rice, recognized for its unique cooking property and distinctive aroma. They are grown in specific areas of the Indo Gangetic Plains, which currently includes the Punjab, Jammu, Haryana, Uttaranchal and Western Uttar Pradesh in India.

Basmati is grown largely on well-drained land having medium-textured soils and is grown both large and small-scale farmers. Basmati rice should be soaked in cold water before being cooked. It should be stirred frequently and the water replaced four to five to9mes until it is no longer a milky color. Rinsing rice prior to cooking gives it a lighter, less creamy texture.
Basmati rice

Aromatic rice

In Bangladesh aromatic rice is generally used to prepare dishes such as polau and biryani which are served on special occasion.

Aromatic rices have flavor and aroma similar to roast nuts or popcorn. Aromatic rice has more flavor than other varieties. It is marketed under various trade names.

Jasmine 85 is a low amylase long grain aromatic rice. Basmati rice is another major aromatic type which is a native to Pakistan, India and the Middle East.

The aromatic character is relatively easy to identity in breeding lines. The scent can be detected in leaf tissue, raw kernel and of course cooked rice.

Generally, aromatic rice varieties are more susceptible to insect infestation than the non-aromatic rice.
Aromatic rice