India Bazaar is South Africa’s largest Indian grocery online store with an eclectic collection of Indian products online. We believe in serving our customers with the best Indian grocery along with the best shopping experience.
Rice is a staple in any kitchen, and with so many different types, it can really alter the result of a recipe. Each type of rice has its own essence and characteristics. But the catch is to find the best type of rice that's suitable for your recipe. This article will help you to determine the differentiating factors of various rice, from basmati to ponni and more!
India Bazaar has the largest variety of rice in Johannesburg, South Africa and is the one stop online grocery store for you at your finger tips.
The aroma king of rice and everyone's beloved Basmati is surely the most preferred rice when we talk about cooking Pulaos, Phirnis or Biryanis. This long grained beauty has an intoxicating fragrance that has captivated the hearts of every Indian. This rice is grown specifically in India and Pakistan and is geographically exclusive to both these countries.
- Ideal for diabetic patient because of its lower glycemic index
- Has high fibre that prevents clotting
- Prevents the formation of cancer cell
- Controls blood pressure
- Rich in potassium and magnesium
- Helps in proper movement of the digestive system
How to Cook perfect Basmati Rice:
- Proper Soaking before cooking
- Do not stir
- Let it take its own time to cook
- Add colours for a vibrant touch
The top line variant of rice, famous for its refined taste and quality in South India. This rice is named after the Kaveri river which is also known as Ponni. Being one of the top variant in rices, it is quite expensive.
- Reduce the risk of diabetes
- Improve digestion
- Gluten free
- High in fibre
- Low on glycemic
- Contains less starch
- Contains double the fibre than white rice
How to Cook Ponni rice:
- Cook in pressure cooker and save time and energy
- Cook 235g of ponni rice in 1-1/4 cup of water
- Cook for 4 mins for a cooked rice with hardness in the centre
- Surti Kolam:
Surti Kolam is a medium-size rice grain range. It is most trendy in the Gujarat region of India where it is used as daily rice. It is a milder flavor and smell than traditional Basmati Rice. Surti Kolam rice grains are tiny, spongy and effortlessly eatable. Imparts a dissimilar floral fragrance when cooked.
Surti Kolam rice is greatly admired for its pristine, soft, non-sticky texture and taste. When cooked, it releases a distinctive floral aroma akin to Basmati but milder. The grains are medium-to short in size and easily absorbed in the body.
- Relatively low in calories
- Has a high Glycemic Index
- Improves gut health
- Maintain a healthy cholesterol level
How to Cook Surti Kolam Rice:
- Wash and soak 2 cups of the rice for 30 min
- Heat pan add 6 cups of water, let it boil
- Once its boiled add soaked kolam rice.
- Cook till soft.
- Oce its ready, cut off heat, cover lid & leave it for 5 min.
- Then serve hot with any gravy.
- Matta Rice:
Matta Rice is an indigenous variety of rice grown in the Palakkad district of Kerela, India. It is known for its coarseness and health benefits. It is popular in Kerala and coastal Karnataka in India and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice; it is different from brown rice.
They grow in the dense black cotton soil in parts of Kerala and Karnataka, these yellowish red grains of rice possess their own unique flavour and taste. Not just that, it possesses a fine earthy flavour that makes it a great accompaniment to lamb, beef and other game meats.
- Nutrient Rich
- Gluten Free
- Best source of Magnessium
- Reduces risk of certain heart and cancer diseases
- Decrease risk of diabetes
- Fibre rich
- Slow absorption of carbohydrate
- Rich source of vitamin A & B
- Reduces elevated blood pressure
- Great source of calcium
How to Cook Matta Rice:
- Wash matta rice at least 5 to 6 times.
- Soak rice in water for at least 30 mins.
- Bring water to a boil.
- Add soaked rice and cook for 20 mins on medium heat stirring often. Check whether the rice is done by pressing the rice.
- Once it is cooked, drain the rice.
- Serve Hot
- Sona Masoori:
Sona Masoori is a lightweight and aromatic medium-grain rice which is the result of a cross combination of the rice varieties Sona and Mahsuri. It is grown largely in the Indian states of Andhra Pradesh, Telangana and Karnataka, and used primarily in South Indian cuisine.
Sona masoori rice is unpolished which makes it a good choice in rice when it comes to nutrients. It also has less starch and lower calories than basmati and is ideal for those who are trying to shed some kilos.
- Higher Starch which helps in easier digestion
- Lower Fat as it contains fewer calories which aids in weight loss
- Rich source of nutrients such as Iron, Calcium, Magnesium, Selenium for a better cell health
- Contains lower sodium which regulates blood sugar levels
How to Cook Sona Masoori Rice:
- Wash 1 cup rice until it runs clear and soak for at least 15 minutes. Drain.
- Combine the rice and 2 cups of water in a saucepan and bring to the boil. Season with salt.
- Reduce the heat, cover and simmer for 10-15 minutes or until all the water is absorbed. Set aside for another 5-10 minutes before fluffing and serving.
We are also offering Whatsapp Ordering system, where you can send us your Indian grocery list, and we will convert your groceries into an Indian grocery items list pdf, so that you can go live your best life and leave the groceries on us, we will make sure that your groceries are delivered on time, and your shelves are never empty!