Aromatic rice is rice with natural chemical compounds which give it a distinctive scent. Numerous varietals of rice are aromatic, ranging from the famous Basmati to much lesser known Randhunipagal. It can be used just like conventional rice for cooking, but adds a new dimension of flavor and aroma to meals. Aromatic rice have superior Flavor, smell. When cooked, the grains have a light and fluffy texture. For this rice we can prepare specially variety rice and Biryani.
Kaali Bhog,Vishnu Bhog, Jeeraphool are a varieties of rice. This are a Non- Basmati aromatic short to medium grain rice. These are traditional Indian cultivar with intermediate amylose and gelatinization temperature. These are most common in Madhya Pradesh and Chhattisgarh.
General uses in health:Aromatic rice is gluten free, making it a great for gluten-sensitive people.
Provides calories for energy.
Aromatic rice – varieties containing natural chemicals that give off a distinctive scent - has lower levels of arsenic than non-aromatic varieties.
Aromatic rice could not only reduce levels of arsenic intake by the body – in some cases by as much as 69 per cent – they also found it can also increase the intake of beneficial elements zinc and selenium.
It have anti-inflammatory properties, so they are also good for reducing irritation and redness.
Aromatic rice, 1 cup (200g) (cooked)
Total Fat: 0.442g
Good source of: Iron (1.9mg)