Non-Basmati rice refers to all varieties of rice that are grown in India other than Basmati rice. Non-Basmati rice varieties are cultivated in different regions of India and come in a range of sizes, shapes, and colors. They are an important staple food for many people in India and are used in a variety of dishes such as biryani, pulao, khichdi, and many more.

Non-Basmati rice is an important crop for many farmers in India, especially those in the southern and eastern regions. The cultivation of Non-Basmati rice varieties requires less water and can be grown in a wide range of climatic conditions. This makes it an important crop for small and marginal farmers who may not have access to irrigation facilities.

In recent years, Non-Basmati rice has gained popularity not just in India but also in other countries around the world. It is valued for its versatility, nutritional benefits, and affordability, and is used in a variety of cuisines worldwide.

High in nutrients: Non-Basmati rice varieties such as red rice and black rice are rich in nutrients like iron, fiber, and antioxidants. These nutrients help to boost immunity, improve digestion, and promote overall health.

Affordable: Non-Basmati rice is generally more affordable than Basmati rice, making it accessible to a wider range of consumers.

Versatile: Non-Basmati rice can be used in a wide variety of dishes, including biryanis, pulaos, khichdis, and desserts.

Lower in glycemic index: Some Non-Basmati rice varieties have a lower glycemic index than Basmati rice. This means that they are slower to digest and can help to regulate blood sugar levels, making them a good option for people with diabetes.

Gluten-free: Non-Basmati rice is naturally gluten-free, making it a good option for people with gluten sensitivities or celiac disease.

Easy to cook: Non-Basmati rice is generally easier to cook than Basmati rice, as it requires less time and water to cook.