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From Wikipedia, the free encyclopedia

Samba is a variety of rice grown in Tamil Nadu, some other parts of India and Sri Lanka, and has a small ovular grain, compared to the long grain of basmati rice. This rice is also very popular in West Bengal and there it is known as "Gobindo-bhog".

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  • ✪ மாப்பிள்ளை சம்பா அரிசியின் மருத்துவ குணங்கள் | Medical benefits of Mappillai samba
  • ✪ சீரக சம்பா அரிசி | Medical benefits of Seeraga Samba Rice
  • ✪ பாரம்பரிய நெல் சீரக சம்பா அரிசி | Medical benefits of Seeraga Samba Rice

Transcription

Contents

Description

Samba rice has a distinct taste and can be described as having a more 'starchy' or 'corny' flavor, and thus is an acquired taste preferred mainly by the locals.

The grain itself is much harder than the other varieties and when cooked is less 'fluffy' in texture so gives a more filling meal with a higher caloric value.

All Samba rice grain is harvested locally and there are many sub-varieties ranging in grain size and price. Seeraga Samba is the most expensive sub-variety and has the smallest grain. It is approximately a third the size of a grain of basmati rice.

Cultivation

Samba rice is grown extensively in the South Indian state of Tamil Nadu. Rice grown in Samba season (Aug through Jan) is referred to as Samba rice.[1] This rice is grown for a longer duration compared to other types of rice.

See also

References

This page was last edited on 22 February 2019, at 15:10
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