Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2014, India exported 65 percent of the overseas basmati rice market, while Pakistan accounted for the remainder, according to the state-run Agricultural and Processed Food Products Export Development Authority. However, many countries use domestically grown basmati rice crops. 
The areas of basmati rice production in India are in the states of Uttar Pradesh, Punjab, Haryana, Rajasthan, Himachal Pradesh, Delhi, Uttarakhand, Madhya Pradesh and Bihar. India's total basmati production for the July 2011–June 2012 crop year was 5 million tonnes. In India, Haryana is the major basmati rice cultivating state, producing more than 60 percent of the total basmati rice produced in India.

Rice growing in fields and paddies has three edible parts – the bran, the germ, and the endosperm – just like all other whole grains. Most of us think of “brown rice” as being synonymous with whole grain rice, but in fact whole grain rice can be many different colors, depending on the variety of rice. Most rice varieties look similarly white once they’re milled to remove the bran and germ – but trace them back to their origins, and you’ll see a vibrant range of colors.

Long Grain Brown Rice
Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light, and fluffy.

Medium Grain Brown Rice:
Medium grain rice has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.

Short Grain Brown Rice:
Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.

Sweet Brown Rice:
Sweet rice is short and plump with a chalky white, opaque kernel. When cooked, sweet rice loses its shape and is very sticky.

Brown Basmati Rice:
India is well known for its fragrant Basmati rice, another aromatic long-grain rice with a distinct "popcorn" aroma.

Himalayan Red Rice:
Also imported from India, this long-grain rice has a reddish bran layer and a nutty, complex flavor that adds visual and taste delight to any dish.

Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2014, India exported 65 percent of the overseas basmati rice market, while Pakistan accounted for the remainder, according to the state-run Agricultural and Processed Food Products Export Development Authority. However, many countries use domestically grown basmati rice crops. 
The areas of basmati rice production in India are in the states of Uttar Pradesh, Punjab, Haryana, Rajasthan, Himachal Pradesh, Delhi, Uttarakhand, Madhya Pradesh and Bihar. India's total basmati production for the July 2011–June 2012 crop year was 5 million tonnes. In India, Haryana is the major basmati rice cultivating state, producing more than 60 percent of the total basmati rice produced in India.

Rice growing in fields and paddies has three edible parts – the bran, the germ, and the endosperm – just like all other whole grains. Most of us think of “brown rice” as being synonymous with whole grain rice, but in fact whole grain rice can be many different colors, depending on the variety of rice. Most rice varieties look similarly white once they’re milled to remove the bran and germ – but trace them back to their origins, and you’ll see a vibrant range of colors.

Long Grain Brown Rice
Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light, and fluffy.

Medium Grain Brown Rice:
Medium grain rice has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.

Short Grain Brown Rice:
Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.

Sweet Brown Rice:
Sweet rice is short and plump with a chalky white, opaque kernel. When cooked, sweet rice loses its shape and is very sticky.

Brown Basmati Rice:
India is well known for its fragrant Basmati rice, another aromatic long-grain rice with a distinct "popcorn" aroma.

Himalayan Red Rice:
Also imported from India, this long-grain rice has a reddish bran layer and a nutty, complex flavor that adds visual and taste delight to any dish.