Below is a list of all known varieties for Aromatic Rice. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Aged Basmati | Premium Basmati rice that has been aged for 1-2 years, improving its flavor, aroma, and grain separation. |
| Aged Basmati (Super Kernel) | Basmati rice that has been aged for 1-2 years, resulting in a drier grain, enhanced aroma, and better separation. |
| Ambemohar Rice | A fragrant, short to medium-grain rice from Maharashtra, India, known for its strong aroma reminiscent of mango blossom. |
| Ambemohar Rice (Aged) | Aged Ambemohar, enhancing the mango-blossom fragrance. |
| Ambemohar Rice (Broken) | Broken kernels of the fragrant Ambemohar rice. |
| Ambemohar Rice (Brown) | The brown, whole-grain version of the fragrant Ambemohar rice. |
| Ambemohar Rice (Maharashtra) | A short-grain, fragrant rice from India that smells strongly of mango blossoms. |
| Ambemohar Rice (Sifted) | Ambemohar rice that has been sifted for uniform size, minimizing broken kernels. |
| Basmati (Aromatic Broken) | Broken kernels of Basmati rice, valued for quick cooking and high fragrance release. |
| Basmati (EU Purity Standard) | Basmati certified to meet European standards for purity, minimizing admixture with non-Basmati rice. |
| Basmati (EU Standard) | Basmati rice meeting the European Union’s minimum quality standards for grain length and aroma. |
| Basmati (Organic Brown) | Organic certified brown Basmati rice. |
| Basmati (Sella Brown) | Brown Basmati that has been parboiled (Sella), retaining nutrients while separating perfectly. |
| Basmati (Single-Variety) | Basmati rice guaranteed to be from a single, unblended cultivar for maximum consistency. |
| Basmati (Steam Treated) | Basmati rice that has been steam-treated after milling, resulting in extremely dry, fluffy grains. |
| Basmati (Traditional Pusa) | An older, traditional cultivar of Basmati known for its fine quality and excellent cooking expansion. |
| Basmati (Vintage) | Aged Basmati rice that has been stored for two years or more, achieving maximum dryness and fragrance. |
| Basmati 140 Rice | A specific, modern Basmati cultivar known for high yield and excellent post-cooking length. |
| Basmati 370 | An heirloom, highly aromatic cultivar of Basmati rice, valued for its long grain and distinct flavor. |
| Basmati 386 | An older Basmati cultivar known for its fragrance but slightly shorter grain than modern varieties. |
| Basmati Rice (Extra Long Grain) | Basmati with a guaranteed length of over 8.3 mm post-cooking. |
| Black Aromatic Rice | An aromatic variety of black glutinous rice, used in sweets and porridges. |
| Black Aromatic Rice (Aged) | Aged black rice to deepen its color and enhance its nutty notes. |
| Black Aromatic Rice (Heirloom) | Rare, non-hybridized black rice cultivar with a natural fragrance. |
| Brown Basmati | Whole-grain Basmati with the bran layer intact, combining the nutty flavor of brown rice with the aromatic quality. |
| Carolina Gold Rice | A specific heirloom long-grain rice (often aromatic) historically grown in the US Carolinas, prized for its tender texture. |
| Dehraduni Basmati | A traditional, high-quality strain of Basmati from the Dehradun valley, India, known for superior aroma and grain length. |
| Dehraduni Basmati (Brown) | Traditional Dehraduni Basmati with the bran layer intact. |
| Gobindobhog Rice | A short-grain aromatic rice cultivated mainly in Bengal, India, known for its sweet, buttery flavor and use in Pulao. |
| Gobindobhog Rice (Organic) | Organic short-grain aromatic rice from Bengal. |
| Gundruk Rice | A fragrant rice variety often used in the Nepali and Indian fermented vegetable preparation, Gundruk. |
| Jasmine Rice (Cambodia Origin) | Aromatic rice grown in Cambodia, often marketed as Jasmine-style. |
| Jasmine Rice (Cold Storage) | Jasmine rice that has been stored under specialized cold conditions to minimize moisture loss and preserve aroma. |
| Jasmine Rice (Double Polished) | Jasmine rice that has undergone an extra polishing step for a higher sheen and whiteness. |
| Jasmine Rice (Extra Fragrant) | A premium grade of Jasmine rice selected for maximum concentration of 2-acetyl-1-pyrroline (aroma compound). |
| Jasmine Rice (Hom Mali) Organic | Certified organic Thai Jasmine rice, known for its ethical sourcing and delicate aroma. |
| Jasmine Rice (Low Glycemic) | Jasmine rice cultivar or treatment processed to have a lower glycemic index. |
| Jasmine Rice (Non-GMO Certified) | Jasmine rice with third-party certification guaranteeing non-Genetically Modified status. |
| Jasmine Rice (Vietnam Origin) | Jasmine rice grown in Vietnam, often slightly firmer than Thai Hom Mali. |
| Jasmine Rice (Whole Grain) | The whole-grain version of Jasmine rice, retaining the bran layer. |
| Jeerakasala Rice (Organic) | Organic cultivation of the small-grain aromatic rice from Kerala, India. |
| Joha Rice (Assam) | A short-grain, winter-harvested aromatic rice from Assam, India, prized for its exceptional aroma and stickiness. |
| Kaima Rice (Jeerakasala) | A short-grain, aromatic rice from Kerala, India, prized for making Biryani due to its unique aroma and size. |
| Kainat Rice (Basmati Type) | A modern, high-yielding Basmati-style rice variety from Pakistan. |
| Kalijira Rice | A tiny, short-grain aromatic rice from Bengal, often called "Baby Basmati" for its highly fragrant quality. |
| Kalijira Rice (Parboiled) | Parboiled Baby Basmati, retaining its fragrance but gaining firmness. |
| Khao Dawk Mali (Aged) | Aged Thai Jasmine rice, resulting in a drier, more separated grain. |
| Khao Dawk Mali (Aged, Organic) | Organic certified Thai Jasmine rice that has been aged for flavor. |
| Khao Dawk Mali 105 | The original, specific cultivar name for Thai Hom Mali (Jasmine) rice. |
| Kosher Basmati | Basmati rice certified Kosher. |
| M-401 Rice | A specific, modern fragrant rice cultivar grown in the U.S. known for a sweet aroma. |
| Moplah Biryani Rice (Red) | A parboiled, red, aromatic rice variety used for Malabar Biryani. |
| Moplah Rice | A red, parboiled aromatic rice from the Malabar region of India, used in traditional biryanis. |
| New Crop Basmati | Basmati rice milled shortly after harvest, characterized by a slightly softer texture and requiring less water for cooking. |
| Patna Rice | A fragrant, long-grain Indian rice, historically a predecessor to modern Basmati, known for its very dry, separate texture. |
| Patna Rice (Aged) | Aged, classic Indian long-grain aromatic rice, known for its extreme fluffiness and dryness. |
| Patna Rice (Finest Grade) | Highest quality grade of the classic dry-cooking Patna long-grain rice. |
| Patna Rice (Parboiled) | Parboiled version of the classic Indian long-grain aromatic rice. |
| Ponni Rice | A medium-to-short grain South Indian rice known for its use in daily meals and tiffin items, prized for its soft texture. |
| Premium Basmati (White) | Top-tier white Basmati rice with minimal broken kernels (Head Rice grade). |
| Pusa 1121 Sella Basmati | A very popular parboiled (Sella) extra-long Basmati variety. |
| Scented Rice (Popcorn Rice) | Aromatic long-grain rice (e.g., grown in Louisiana) that smells distinctly of fresh popcorn. |
| Siam Fragrant Rice | A general export term for Jasmine-type rice. |
| Sona Masoori (Aged) | Aged medium-grain aromatic rice, improving separation. |
| Sona Masoori (Aromatic) | A fragrant version of the South Indian medium-grain rice, known for its light texture. |
| Tasmati Rice | A short-grain, aromatic rice cultivar developed in the United States. |
| Tasmati Rice (Brown) | The brown rice version of the aromatic short-grain hybrid cultivar. |
| Texas Jasmine Rice | A specific brand or type of Jasmine rice grown in Texas. |
| Texmati Rice (Hybrid) | A cross between Basmati and long-grain American rice, providing the aroma with higher yields. |
| Texmati Rice (White) | The white, milled version of the Basmati/American hybrid. |
| Thai Hom Mali (A Grade) | The highest export grade of Thai Jasmine rice, guaranteeing extra-long, unbroken kernels. |
| Thai Hom Mali Rice (New Crop) | Premium Jasmine rice, characterized by its strongest aroma when first harvested. |
| Tulaipanji Rice | A fragrant rice variety from Bengal, often used in Pulao. |
| Wehani Rice | A proprietary American-grown aromatic brown rice, a hybrid with a reddish-brown bran and rich, nutty flavor. |
| Wehani Rice (Organic) | Organic-certified Wehani rice, an American brown aromatic hybrid. |
| White Basmati (Premium Grade) | High-quality Basmati known for its purity, extra-long grain, and powerful aroma. |
| Wild Pecan Rice | A proprietary, aromatic hybrid brown rice with a faint pecan-like scent. |