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1. Joha rice in the state are short to medium slender/bold grained unlike Basmati rice which are long slender grains.
2. This indigenous cultivars cook non-sticky and tasty while cooked Basmati grains remain separated. The elongation ratio of joha rice is 1.4 times.
3. However, aroma of this class of rice is as high as Basmati. The price of this class of rice is high as compared to any other rice in the domestic market.
4. Joha rice is used in the preparation of Kheer (payas), polao and other vegetarian and non-vegetarian items. Similar aromatic varieties are also found in many S.E. Asian countries.