RoseMatta rice (also known as Palakkadan/Kerala Matta rice, or Kaje Rice) is an indigenous variety of rice grown in the Palakkad district of Kerala, India. It is known for
Mochi Rice is a hulled, short-grain glutinous white rice with mild, sweet flavor. Due to high starch content, this rice becomes very sticky and soft when cooked and is ideal for
Kerala Kuthari or Rose Matta Rice is a kind of brown/red rice that is grown in the Palakkad region of the Southern Indian state of Kerala. The husk is kept in tact and the rice
Carolino – Traditional rice – Rice – Caçarola. Carolino! This is the most commonly cooked rice in Portugal. During the cooking, it totally absorbs the
Kalijira rice famously known as Govinda Bhog is a premium medium-size grain that has a distinct aroma. It is milled in Dinajpur, Bangladesh. This rice certainly has a subtle
Red Cargo rice is a Product of Thailand. It is a type of non-glutinous long grain rice that is similar to brown rice, in that it is unpolished. The color of the bran is red,
Sticky rice, also called sweet rice and glutinous rice, is used throughout Asia. This round-grained rice is immediately recognizable by its sticky, gluelike texture when cooked.
Sushi rice is typically a short-grain or medium-grain Japanese or California variety that has a higher starch content than longer grain varieties. Because of this, it is
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, Northeastern
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