Swarna Rice
Swarna rice is a highly popular medium-grain, non-Basmati rice variety. It is primarily cultivated in eastern and northern India. It is famous for pleasant aroma & low glycemic index. It is a staple food in many households, particularly in South Indian cuisine for dishes like pulao and biryani. Besides this Swarna rice is valued for its nutritional benefits, including complex carbohydrates and moderate protein, making it a healthy and easily digestible choice.
It is mainly of two types:
Raw or White Swarna Rice: This is the basic form where the paddy is milled without any prior processing. It cooks up fluffy and is widely used for everyday meals.
Parboiled Swarna Rice: In this process, the paddy is soaked, steamed, and then dried before milling. This helps to transfer nutrients from the bran layer to the endosperm, thus enhancing its nutritional value. Parboiled Swarna rice tends to be less sticky, firmer and retains its shape better after cooking. It also has a slightly yellowish tint before cooking.