Beyond Basmati Try These Regional Rice Varieties

Just soak the rice in (cold) water for one hour, and it swells up like a charm. Mix it with curd, jaggery and banana, and it's ready to eat. It will sort you for the whole day 

A highly rare and ancient variety of rice called "black rice" or "forbidden rice" (Chinese) has been grown in India for many years. After approximately three hours of water soaking, the rice should be pressure cooked for three whistles and simmered for ten minutes on low heat. 

Among the red rice kinds with a strong aroma, navara rice is regarded as being as priceless as gold. It is prized for its exceptional therapeutic capabilities and is primarily grown in southern India. similar to black rice it should be soaked in water for around three hours, pressure cooked for three whistles, then simmered for ten minutes on low heat. 

Gobindobhog rice is mostly grown in West Bengal, India. It is a sticky, short-grain, white rice with a sweet, buttery flavour. Protein, fibre, and antioxidant content are all high in gobindobhog rice. Long used to treat bodily imbalances, this rice is nutritious and easily digestible. In addition, it is believed to burn body fat more quickly.

A tasty wild species of rice that is frequently seen in southern India is called bamboo rice. Actually, bamboo rice is the seed that a flowering bamboo produces at the end of its life. The ability of bamboo rice to increase fertility is well documented. 

The Palakkad district of Kerala, India, is home to the indigenous rice variety known as Rose Matta. It has a reputation for being coarse and being healthy. It is widely used on a regular basis for idlies, appams, and plain rice in Kerala and coastal Karnataka in both India and Sri Lanka.