India boasts a diverse array of non-Basmati rice varieties, each prized for unique characteristics suited to a wide range of culinary applications:

1. Sona Masuri (or Sona Mahsuri)

• Region: Primarily cultivated in Andhra Pradesh and Karnataka.
• Features: Medium-grain, lightweight, aromatic, and low in starch.
• Uses: Perfect for everyday cooking, prominent in South Indian cuisine for dishes like Pongal, Idli, and Biryani.

2. Ponni Rice

• Region: Mainly from Tamil Nadu and Karnataka.
• Features: Medium-grain, soft texture, easily digestible.
• Uses: Commonly used in South Indian cuisine, ideal for steamed rice, Idli, and Dosa batter.

3. Gobindobhog

• Region: Cultivated in West Bengal.
• Features: Short-grain, aromatic, sticky texture.
• Uses: Essential for traditional Bengali dishes like Khichuri and Payesh (rice pudding).

4. Matta Rice (or Kerala Red Rice)

• Region: Native to Kerala.
• Features: Reddish color, coarser texture, rich in fiber.
• Uses: Popular in Kerala cuisine, used in traditional meals and alongside curries.

5. Kolam Rice

• Region: Grown in Maharashtra and Gujarat.
• Features: Medium-grain, soft, non-sticky after cooking.
• Uses: Staple in Western Indian diets, suitable for steamed rice and various rice-based dishes.

6. IR-64 Rice

• Region: Cultivated widely across multiple states.
• Features: Long-grain, economical, less aromatic.
• Uses: Versatile for domestic consumption and export markets, utilized in everyday meals and processed foods.

Each of these non-Basmati rice varieties from India offers distinct qualities that cater to regional tastes and preferences, contributing to the rich culinary diversity of the country.