Types of Iranian rice

Iranian rice is one of the most important meal options and most Iranians eat at least one meal a day. Therefore, it is very important to know the type of rice you prepare.

In Iran, due to the vastness of the land and soil fertility, especially in the northern regions, many species of rice are cultivated that can be divided into four main categories. Tarom, Sadri, round and productive.

.In the table below, we will tell the rice that falls into these four categorie

Taarom

Musa Tarom, Tarom Dilmani, Tarom Rashti, Ahlami Tarom, Tarom Amiri, Rashti Sard, Sang Tarom, Sangjoo, Tarom

Sadri

  Sadri Salari, Sadri Hassan Sarai, Sadri Dam Siah, Sadri Dam Sefid, Sadri Dam Sorkh, Sadri Ali Kazemi, Sadri Shah Pasand, Sadri Hashemi

Round

Hassani, Binam, Anbarbo, Champa Bodar, Gharib, Mohammadi, Qeshangeh, Gardeh, Qasr Al-Dashti

High product

Khazar, Fajr, Neda, Speed Road, Haraz, Amol 3, Sahel, Shafaq, Kadous, Dasht, Zayandehrud, Koohrang, Yasuj 1, Sazandegi, Amol 2, Hybrid, Shiroodi, Charam 3,

The number of Iranian rice mentioned above makes it very difficult to determine the quality and purity of rice in the raw state, and this requires a rice expert who has years of experience in this field

Types of foreign rice

In addition, many types of rice are grown in the country. However, due to the consumption and increase of the country’s population, they have to import rice from other countries that have rice cultivation to meet the country’s rice needs. Rice that enters the country can be classified as follows

Foreign rice

Grade 1 Indian Rice, Grade 2 Indian Rice, Pakistani Rice, Aromatic Pakistani Rice, Thai Rice, Uruguayan Rice, Argentine Rice – Thai Humali Rice

The difference between Iranian and foreign rice

In general, it can be said that Iranian rice is much better, tastier and more fragrant than foreign rice. But this quality has a better price and it is a relatively high cost of Iranian rice compared to foreign rice.
From the distant past, Iranian rice is known for its delicious and fragrant aroma. But unlike foreign rice, for example, Indian rice is not as tall as them. And cooking it requires a lot of skill and experience, which basically those who have less experience in cooking, prefer that foreign rice, especially Indian and Pakistani, grow taller and look taller and taller.
The nutritional value of Iranian rice is much higher than foreign rice. But foreign rice is mostly prepared in a mold. Mold means that the second and third grade rice is crushed and ground into flour and put back into regular, one-size-fits-all molds. This is because foreign rice looks more beautiful than it looks. It is sometimes seen that rice fields abroad are irrigated with sewage water, which causes rice to contain chemicals such as arsenic and cyanide, which are very harmful to health.

Regarding the difference between the storage time of Iranian and foreign rice, it can be said that foreign rice can be stored for a longer time than Iranian rice. One of the reasons for this long time is the preservatives used to prevent lice in which it is used. However, due to the conditions of using these materials and also the low price of foreign rice, it is more welcomed.
Another difference between Iranian and foreign rice is the way they are cooked. Cooking foreign rice is much easier than Iranian rice and it can be cooked in any size and quantity without the rice being cooked. But cooking Iranian rice requires much more skill and experience than foreign rice. In addition, Iranian rice, due to its better taste and aroma, is recommended to be cooked in the form of cats. But foreign rice, due to its increase in height, it is better to cook it in the form of a drain.

Sources :  www.asham.ir , www.mashreghnews.ir