what is the different types of paddy
Answers
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:
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: