English, asked by charanteja9783, 11 months ago

what is the different types of paddy​

Answers

Answered by jeeyaakansha0102
1

Answer:

Different types of paddy i.e. rice are:-

1)koshihikari. 6)Brown rice

2)Indica rice. 7)Sushi rice

3)Arborio rice. 8)wild rice......etc

4)Basmati rice

5)Black rice

Explanation:

Answered by sultanmahmood197
4

Answer:

This is a list of rice varieties, also known as rice cultivars. There are several grains called rice, which have been cultivated for thousands of years.Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies and over 40,000 varieties. Also included in this list are varieties of African rice (Oryza glaberrima) and wild rice (genus Zizania). Rice may vary in genetics, grain length, color, thickness, stickiness, aroma, growing method, and other characteristics, leading to a vast variety. For instance, over nine major varieties of rice exist for the purpose of making sake alone.

Rice can be divided into different categories on the basis of each of its major characteristics. The two subspecies of Asian rice, indica and japonica, can generally be distinguished by length and stickiness. Indica rice is long-grained and unsticky, while japonica is short-grained and glutinous.

American varieties

Texas rice

Texas Wild Rice

Brazos

Gulfrose

Madison

Pecos

Rico 1

California varieties

California New Variety rice

Calhikari-201

Calmati-201

Calmochi rice

Caloro

Calrose rice

Calusa

Nishiki rice

Wehani rice

Carolina varieties

Carolina Gold

Charleston Gold

Louisiana varieties

Blue Rose

Earl

Mercury

Nato

Pecan rice

Popcorn rice

Vista

African varieties

Abakaliki rice

Grown in the states of Abakaliki and Ebonyi in eastern Nigeria

Cultivated thrice a year

Sweet and easy-to-cook

African rice

Ekpoma rice

New Rice for Africa

Ofada rice

Grown in Ofada, Nigeria

Aromatic

Australian varieties

Doongara – semi-dwarf long grain, hard cooking (high amylose)

Illabong – semi-dwarf arborio style

Koshihikari – tall short grain Japonica style

Kyeema – tall long grain, fragrant

Langi – semi-dwarf long grain, soft jade cooking (low amylose)

Opus – semi-dwarf short grain Japonica style

Reiziq – semi-dwarf medium grain

Sherpa – semi-dwarf medium grain

Topaz – semi-dwarf fragrant long grain

Bangladeshi varieties

Akia Beruin pattyyy theddi rice

Akia Beruin White

Balam Dhan - a group of local Aman rice varieties

Balam-small Red

Balam-small White

Bashmoti Rice

BINA Dhan – a group of high-yielding rice varieties developed by Bangladesh Institute of Nuclear Agriculture

Binni Rice

BRRI Dhan – a group of high-yielding rice varieties developed by Bangladesh Rice Research Institute

Chinigura Rice

Digha Dhan – a group of deepwater Aman rice varieties

Gadai Lashkari

Hail Girvi

Hamim

Hori Dhan

Kalijira Rice

similar in appearance to basmati and jasmine rice but with a shorter grain length

Tolsi Mala Dhan - This is an aromatic rice, which is found in the best quality at Sherpur district, Bangladesh.

Kalo Beruin

Katari Bhog

Kathali Beruin Red

Kathali Beruin White

Khara Beruin

Khato Dosh

Lapha

Lathial-7 Red

Lathial-7 White

Loha Sura

Matichak

Miniket Rice

Modhu Beruin Red

Modhu Beruin White

Mou Beruin

Moulata

Najir Shail

Pajam

Pakh Beruin

Raujan-1

Raujan-2

Sakhorkhana

Shail Dhan – a group of exotic Aman rice varieties

Tepu Dhan

Thakur Bhog

Diga Dhan

Depos Dhan

Burmese varieties

Midon

Paw hsan hmwe

Emahta

Letyezin

Ngasein

Byat

Black glutinous rice

White glutinous rice

On the basis of processing type, rice can be divided into the two broad categories of brown and white. Brown rice is whole grain, with only the inedible hull of the seed removed, while white (milled) rice additionally has the bran and germ removed through the process of milling. Milled rice may not necessarily actually be white in color; there are also purple, black, and red variants of rice, which can be eaten whole grain or milled.

The varieties listed in this article may vary in any number of these characteristics, and most can be eaten whole grain or milled (brown or white), although there are often strong cultural preferences for one or the other, depending on variety and region.

Explanation:

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