Twenty-one varieties include popular choices like Sona Masoori, Ponni, Idli and Kolam. All are supplied in full container loads, with the option to combine different rice types in a single shipment.
A short-grain regional speciality with a soft natural scent, often likened to mango blossom. It cooks soft and aromatic and remains a premium pick for traditional home dishes.
A GI-tagged heritage grain from Manipur, deep purple when cooked and a little sticky. It is served at community feasts and now reaches health food shelves right across the world.
A tiny and fragrant short-grain rice from West Bengal that has carried a GI tag since 2017. It cooks soft with a gentle cling and is a classic choice for many festive Bengali dishes.
A clean and polished medium-grain rice that cooks soft and slightly sticky. Valued for its bright white look and its tender bite, it stays a trusted staple in many Indian family kitchens.
A short-grain parboiled rice, ideal for idli and dosa batter. It ferments well, gives a soft and fluffy result, and is a much-loved daily staple of South Indian breakfast tables.
A slender long-grain rice that stays firm and separate after cooking. Mild in flavour and steady in volume, it is a reliable everyday choice for busy, high-turnover kitchens.
One of the most widely grown long-grain types anywhere. It cooks light, firm and non-sticky, keeps its shape, and is a good fit for parboiling and daily white-rice supply.
A small, aromatic rice from Kerala, also known as Kaima, that cooks fluffy and non-sticky and is traditionally used for Malabar biryani and flavourful ghee rice dishes.
A GI-tagged scented grain from Assam, small in size and rich in natural fragrance. It cooks soft and sweet-smelling, and it is a favourite for festive kheer and pulao in its home state.
Kalanamak is a GI-tagged heritage rice, also known as Buddha Rice. Its black husk and rich natural aroma set it apart. It cooks soft and fluffy while retaining its unique character.
A fine, light medium-grain rice with a soft and easy-to-digest bite. It cooks up airy and never sits heavy on the plate, which makes it a popular choice for household meals.
A sturdy short-grain parboiled rice with an earthy character and reddish bran tone. Hearty and nourishing, it holds its texture well in the traditional cooking of many regions.
A popular medium-grain rice, usually parboiled, that cooks soft and yet holds its shape well. A warm, trusted pick for everyday South Indian home and canteen meals.
A sturdy long-grain type, prized for how well it stays whole and unbroken. It handles both steaming and parboiling, and gives a good cooking yield with a clean, separate bite.
An unpolished grain whose red bran layer is left whole, giving it a firm bite and a nutty taste. It sells across the south and the north-east, and now does well on health shelves.
A short and slender grain known for its fine texture and everyday versatility. It cooks light, firm and non-sticky, making it well suited for daily meals and traditional dishes.
A tiny, cumin-shaped rice grown in Tamil Nadu and long used for South Indian biryani. It soaks up spice and flavour deeply and keeps its warm aroma right through cooking.
A fine aromatic long-grain rice, prized for its soft fragrance, tender texture and bright white kernel. An elegant rice well suited to premium retail shelves and to fine dining tables.
A light and low-starch medium-grain rice that cooks soft, fluffy and non-sticky. It stays fragrant and easy to digest, and it is among the most sought-after everyday table rices.
A trade-grade aromatic rice with a strong, pleasant aroma and good grain length. It offers fine value at a fair cost, cooks light, and remains a popular choice with bulk buyers.
A plump medium-grain rice that cooks soft and tender, with a gentle cling to each cooked kernel. A warm daily-table rice, widely loved for home meals and large catering.
The forms above are commonly requested, and the rice can be prepared to your exact specifications. The enquiry form shows the available options for each variety.
Unpolished, with the natural bran layer kept on the whole grain. It is higher in fibre and nutrients, with a firm, wholesome and satisfying bite and a nutty flavour.
Naturally milled and polished to a clean, bright white grain. This is the classic everyday table form, familiar and well trusted in home kitchens all around the world.
Steam-treated before milling for a firmer, stronger grain and a higher cooking yield. It is a lasting favourite with high-volume buyers across many bulk export markets worldwide.
Paddy parboiled before milling to give a strong, non-sticky grain. It is among India’s highest-volume non-basmati export forms, and buyers all over the world rely on it.
A premium parboiled grade with a rich golden colour and maximum grain strength. It is built to hold its shape well over long-distance transit and extended dry storage.
Broken rice is milled from the same paddy and ranges from large pieces to 100% broken. It is a clean, low-cost form, well suited to rice flour, snacks and everyday cooking.
Share your variety, processing form, quantity and destination port. We respond within 24 to 48 working hours with pricing, samples and a clear shipment plan.
Built for volume — full-container-load supply with steady, reliable availability through every season of the year.
Sourced across India's major rice belts — fair, competitive bulk pricing on every full container, order after order.
Sortex-cleaned and calibrated for grain length, broken grain and moisture, so every shipment is the same.
Request samples of any variety before you order — check the grain, length and grade against your own spec.
Before You Go…
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