As a case in point, the Agricultural and Processed Food Products Export Development Authority (APEDA) termed Japan a huge market for Indian rice, having identified 7 varieties from J&K, and the Northeast for sticky rice.

By Abhimanyu Sharma 

As part of increasing rice exports in volume and scale, the Indian government and exporters are exploring new target markets and have identified several key dishes globally which can be composed using India’s GI (Geographical Indication) rice varieties.

As a case in point, the Agricultural and Processed Food Products Export Development Authority (APEDA) termed Japan a huge market for Indian rice, having identified 7 varieties from J&K, and the Northeast for sticky rice.

Both the Indian government and exporters aim to explore new export opportunities at the upcoming Bharat International Rice Conference (BIRC) 2025 on October 30 and 31 in New Delhi. As per a list by India’s Ministry of Commerce and Industry on country-wise Dishes & Matching Indian Rice Varieties:

1. Nasi Goreng in Indonesia can be prepared using the Nagri Dubraj rice variety

2. Kedgeree and fried rice in the UK can be prepared using Kalanamak, Nagri Dubraj and Wayanad Jeerakasala (Kaima)

3. Jambalaya, Gumbo, and rice pudding in the US can be prepared using the Kola Joha, Govindobhog and Kalanamak varieties

4. Cơm chiên (fried rice) in Vietnam can be prepared using Govindobhog, Nagri Budraj and Wayanad Jeerakasala

5. Nasi Ayam in Malaysia/Singapore can be prepared using Mushk Budji

6. Sushi and Donburi in Japan can be prepared using Mushk Budji, Chakhao Black rice, Chakhao White rice and Kalajeera/Adamchini

7. Kimchi fried rice, Chicken sticky-rice dim sum and sticky rice dumpling in China can be prepared from Adamchini, Khao Tai (Khamti) and Chakhao white rice

8. Kabsa in Saudi Arabia can be prepared from Wayanad Jeerakasala (Kaima) and Nagri Dubraj

9. Rice & cheese stuffed burritos in Mexico can be prepared from Lal Dhan (Red rice) and Wayanad Jeerakasala (Kaima)

10. Bibimbap in Korea can be prepared from Chakhao (White) and Khao Tai (Khamti)

11. Arroz Caldo in the Philippines can be prepared from Kalanamak/Kalajeera and Khao Tai (Khamti)

12. Timman bil Jazar (chicken & carrot rice) in Iraq can be prepared from Nagri Dubraj

13. Riz gras in Côte d’Ivoire can be prepared from Kola Joha

14. Riz forestier (mushroom ‘risotto’ style) in France can be prepared from Mushk Budji.

Published Date: October 24, 2025