• Basmati Rice: Basmati rice is one of the most famous and aromatic types of rice in India. It is known for its long, slender grains and a distinctive fragrance. Basmati rice is commonly used in biryani, pulao, and other special rice dishes.
• Jasmine Rice: Jasmine rice, also known as Thai fragrant rice, is popular in the southern and eastern regions of India. It has a delicate floral aroma and a slightly sticky texture when cooked. It is often used in South Indian cuisine.
• Sella (Parboiled) Rice: Sella rice, also called parboiled rice, is rice that has been partially boiled in the husk before milling. It is known for its light color and is used in various rice dishes and as a staple in many parts of India.
• Sona Masuri Rice: Sona Masuri is a medium-grain rice variety that is grown in Andhra Pradesh and Telangana. It is known for its aromatic and lightweight grains, making it a popular choice for daily consumption.
• Ponni Rice: Ponni rice is another popular South Indian rice variety. It has medium-sized grains and is known for its excellent cooking qualities. Ponni rice is often used in dishes like idli, dosa, and plain rice.
• Jeera Rice: Jeera rice is a simple and flavorful rice dish made by tempering rice with cumin seeds (jeera). It is commonly served as an accompaniment to various Indian curries and gravies.
• Ambemohar Rice: Ambemohar rice is a fragrant and short-grain rice variety primarily grown in the Western Ghats region of Maharashtra. It is often used in traditional Maharashtrian dishes like puran poli and amti.
• Red Rice: Red rice, as the name suggests, has a reddish-brown bran layer that gives it a distinct color and nutty flavor. It is a healthier option and is consumed in parts of India for its nutritional benefits.
• Black Rice (Forbidden Rice): Black rice is a highly nutritious rice variety with a deep black or purple hue. It is rich in antioxidants and is used in traditional Indian sweets and puddings.
• Navara Rice: Navara rice is a unique and traditional rice variety from Kerala. It is known for its medicinal properties and is often used in Ayurvedic preparations and as a baby food.

These are just a few of the many rice varieties cultivated in India, reflecting the country's rich culinary diversity and regional preferences. Each type of rice has its own role in Indian cuisine and is chosen based on the dish being prepared and local culinary traditions.