Rice Varieties Explained: A Buyer's Guide To Basmati, Jasmine, Sona Masoori & More

The variety of rice you stock shapes everything from plate yield to customer perception. A biryani house using the wrong basmati will produce sticky, broken grains and unhappy diners. A grocery chain stocking the wrong jasmine grade will see returns climb.

Choosing well begins with understanding three traits: grain length, aroma, and post-cook elongation. Below we walk through the families we ship most often.

1121 basmati is the gold standard for biryani, pulao and pilaf — averaging 8.3 mm raw and elongating up to 2.4x on cooking. Pusa basmati offers similar performance at a friendlier price point.

Thai Hom Mali (jasmine) is softer, slightly sticky, and naturally fragrant — perfect for Southeast Asian curries, sushi-adjacent bowls, and steamed-rice service.

Sona Masoori is the everyday workhorse for South Indian thalis, idli/dosa batter and tiffin service. It's lighter than basmati and absorbs masala beautifully.

Calrose-style short grains hold their shape under heat and are favoured for sushi, paella, and risotto-style preparations.

Broken rice (100% and 25% sortex) is in growing demand for breweries, rice flour, congee, baby food and pet food. It's not lower quality — it's a different application.

Parboiled (sella) varieties offer higher nutrient retention and longer shelf life, making them ideal for institutional kitchens and humid climates.