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Rice and Its different forms: Basmati, Poha & More

Dr. Shweta U. Shah

Dr. Shweta U. Shah
19 January 2021

This article is authored by Dr. Shweta U. Shah. A practicing homeopath, she follows a patient-centred perspective, emphasizing the benefits of natural remedies and herbs, homeopathy and whole food nutrition.

A big staple in our kitchens, rice has many types and forms, and it lends itself beautifully to countless recipes! Each kind of rice has its distinct taste, texture, and properties which work wonderfully well with various recipes and cooking methods. Rice is a much-loved ingredient - largely because of its availability, versatility, and capacity to adapt to all flavors and seasonings.

5 types of rice and what you can create with them!

Rice and Its Different Forms

Here are five kinds of rice and the scrumptious possibilities that they hold!

1. Basmati: This gorgeous, aromatic rice is native to India, and we grow about 75% of the world’s basmati. When cooked, the grains are long and separate and have a delightful aroma and flavour. The rice is perfect for biryani, pulao and as an accompaniment to curries. The long-grained white rice and colorful veggies are not only aesthetically appealing but also add to the texture and flavour of the meal!

2. Brown rice: Brown rice is unpolished and the nutritious bran layers are not removed. Consequently, brown rice retains its inherent goodness and colour. It is a super adaptable rice, which when cooked becomes light and does not stick together. The rice has a very high nutritional value, loads of fibre, vitamin B complex and iron. It’s a much healthier stand-in for white rice and can be incorporated into practically all rice preparations.

3. Red rice: The rice is called red because of its red husk. It’s a fantastic source of fibre, magnesium, iron, and vitamin B complex and it also contains potent antioxidants. Serve red rice with your favorite stir-fry veggies and sauce! Add whatever vegetables you have on hand or include protein such as cottage cheese, tofu, egg or chicken. The result will leave you satisfied and guilt-free!

4. Flattened rice:Poha Nutrition This rice is par boiled and then flattened into flakes. It is popularly known as poha or aval or avalakki. Poha swells when water or milk is added. This form of rice requires very little cooking. Flattened rice is ideal for savoury as well as sweet dishes, e.g. the sweet poha recipe and other traditional Indian foods. It works perfectly for a delicious porridge made by adding milk, nuts, raisins, cardamom, nutmeg and sugar. It also tastes heavenly in kande pohe a Maharashtrian beloved dish which beautifully amalgamates chopped onions, ginger, curry leaves, potatoes and green peas. Poha’s nutrition levels are quite high and this is surely a must-have ingredient in your pantry. You can also try red rice poha from Tata Sampann as it is high in fibre and a good source of iron. It is made from a nutritionally-rich red rice paddy sourced from select areas in South India. It is contains micronutrients, antioxidants, and anthocyanins.

5. Puffed rice: Puffed rice is made by heating rice kernels under high pressure and steam. Puffed rice or kurmura is a superb addition to most snacks and you can use it very creatively by combining the puffed grains with veggies, masalas and chutneys. Kurmura also works wonderfully well in chikkis and granola bars. It can also be a huge game changer for your salads too, adding a crunch quotient. Interestingly, while the heat pops the rice, you can shake things up and make the kurmura jazzy by adding various flavors and spices.

With so many various versions of rice, featuring in a wide variety of traditional Indian foods adding rice to your diet is extremely easy. Choose the alternative that suits your dietary needs and incorporate this nutritious ingredient into your diet effortlessly.



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