Non-Basmati Rice comprises a diverse and extensive category of rice varieties that are distinct from the aromatic Basmati group, serving as the everyday staple for a significant portion of the world’s population. This category is characterized by its wide range of grain lengths—short, medium, and long—each with unique cooking properties and culinary applications. Unlike Basmati, these varieties generally have a less pronounced aroma and a stickier or softer texture when cooked, making them suitable for different regional dishes. Common types include Sona Masoori (a popular medium-grain rice in South India known for its light texture), Jasmine rice (a fragrant long-grain rice from Southeast Asia), Japonica rice (short-grain rice used in sushi), and parboiled rice (which undergoes a steam-pressure process to retain nutrients).

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