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| Rice Varieties & Its Attributes | Average Grain Length before cooking | Sella (parboiled)/ White/Golden/Brown | Steam/Raw/White/Brown | Traditional Basmati Rice
(Sweet taste and Natural aroma) | 7.3mm | Yes | Yes | | 1121 Basmati Rice (Longest Grain rice, Used for Biryani) | 8.3-8.5mm | Yes | Yes | | 1509 Basmati Rice (Newly developed rice variety equivalent to 1121 Rice) | 8.3-8.5mm | Yes | Yes | | Pusa Basmati Rice (Substitute of Traditional Basmati) | 7.45mm | Yes | Yes | | Sugandha Rice (Substitute of 1121 rice) | 7.8mm | Yes | Yes | | Sharbati Rice (Good cooking, good taste aroma) | 6.9-7.2mm | Yes | Yes | | PR 11/PR 14 Rice | 6.8-7mm | Yes | Yes | | PR 106 Rice | 6-6.4mm | Yes | Yes | Rice Classifications:
Rice can be classified as : Long, Medium and Short Grain rice. | Long Grain Rice | Medium Grain Rice | Short Grain Rice | | Skinny & Tall | Medium length | Short & Fat | | Its length is at least four times what it is in width | A rice grain that is about three times as long as it is wide | Lookds round in shape | | Average Grain length above 6mm | Economial than long grain rice | Has higher level of starch so used to make pudding and sushi | | Basmati Rice is common example. Some varieties of Non Basmati rice is also long grain rice like Parmal Rice | Sona Masuri, Ponni, Swarna Rice is best example | Matta, round rice, kranti rice is short grain rice | |
