New Delhi, May 21: Prime Minister Narendra Modi returned to India on Thursday after a five-nation tour, which included visits to the United Arab Emirates, Italy, the Netherlands, Sweden, and Norway. During this trip, he engaged in discussions on various strategic and bilateral issues. Notably, PM Modi presented samples of India’s renowned rice varieties to Qu Dongyu, the Director-General of the Food and Agriculture Organization (FAO).
The samples included Kerala’s Palakkadan Red Rice, West Bengal’s Gobindobhog Rice, Basmati Rice from the Indo-Gangetic region, Assam’s Joha Rice, and Uttar Pradesh’s Kalonamak Rice. Each of these varieties boasts unique aromas, flavors, and nutritional benefits. Kalonamak rice is also known as “Buddha Rice,” while Basmati is referred to as the “Queen of Fragrance.”
Additionally, PM Modi gifted healthy millet bars to the FAO Director-General. Millets, such as jowar and bajra, are considered rich in nutrition, fiber, and protein. These climate-resilient crops are gaining popularity as modern health food products.
Palakkadan Red Rice: Known as ‘Matta’ or ‘Palakkadan Matta,’ this traditional indigenous rice variety is cultivated in the black soil of Kerala’s Palakkad. Its main attraction is its reddish-brown color and plump grains, which remain intact due to minimal polishing. This rice is rich in fiber, magnesium, and vitamin B6, and it holds a Geographical Indication (GI) tag, preserving the traditional agricultural heritage of the Western Ghats.
Gobindobhog Rice: A premium, aromatic, short-grain rice variety from West Bengal, Gobindobhog is often called the “Rice Bowl of Bengal.” Its small oval shape and milky sheen are distinctive features. It is world-renowned for its buttery sweet aroma and develops a slightly sticky texture when cooked, making it ideal for traditional dishes like payesh and khichuri.
Basmati Rice: Referred to as the “Queen of Fragrance,” Basmati rice is a premium long-grain variety from the fertile Indo-Gangetic plains. Its most notable characteristic is its slender, long grains that nearly double in size when cooked. It is specially matured for its distinct aroma and light, separate grain texture. Gluten-free and with a medium glycemic index, it is considered relatively healthy.
Joha Rice: Cultivated in Assam’s Brahmaputra Valley, Joha rice is a unique aromatic indigenous variety that falls under the ‘sali’ (winter) rice category. Its small grains and intense sweet fragrance are due to the high amount of volatile oils present. This rice is rich in antioxidants and has a mildly buttery taste.
Kalonamak Rice: Also known as “Buddha Rice,” Kalonamak rice is an ancient aromatic variety grown in the Terai region of Uttar Pradesh, particularly in Siddharthnagar district. Its distinctive features include its black husk and medium-thin grains. This rice is packed with iron, zinc, and antioxidants, and its low glycemic index makes it beneficial for health.
Millet Bars: Millets are a significant part of Maharashtra’s agricultural heritage, especially cultivated in Solapur, Ahmednagar, and the Marathwada region. Primarily, jowar (sorghum) and bajra (pearl millet) are grown, well-suited to the state’s semi-arid climate and low rainfall conditions.
Rich in dietary fiber, protein, and essential minerals, millets are now being used in modern and delicious forms, such as millet bars, which combine health awareness with convenience for on-the-go consumption. This form beautifully merges India’s ancient agricultural traditions with contemporary lifestyles.
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