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← Older revision		Revision as of 11:16, 15 February 2025
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	~~'''~~Patna rice~~''' is~~ a variety of ~~[[rice]] that is known for its~~ long ~~grains and non~~-~~sticky texture after cooking. It is named after the city of [[Patna]], the capital of the Indian state of [[Bihar]], where it was originally cultivated.~~		{{Short description\|An article about Patna rice, a variety of long-grain rice}}

	== ~~History~~ ==		==Overview==
			[[File:Patna_rice_(313050258).jpg\|thumb\|right\|Patna rice grains]]
			'''Patna rice''' is a variety of long-grain rice that originates from the region around [[Patna]], the capital city of the Indian state of [[Bihar]]. Known for its slender grains and aromatic qualities, Patna rice has been a staple in Indian cuisine and has gained popularity worldwide for its unique texture and flavor.

	Patna rice ~~has a long history dating~~ back to the ~~early 20th century~~. ~~It was first grown in the~~ fertile plains of ~~Bihar, which is known for its rich, alluvial soil~~ ideal for rice cultivation. ~~The~~ rice ~~quickly gained popularity for its unique characteristics~~ and was exported to ~~different parts of~~ the ~~world~~, ~~including Europe and America~~.		==History==
			The cultivation of Patna rice dates back several centuries, with historical records indicating its prominence during the [[Mughal Empire]]. The fertile plains of the [[Ganges River]] provided ideal conditions for rice cultivation, contributing to the development of this distinctive variety. Patna rice was highly valued and was often exported to [[Europe]] during the colonial period, where it became a sought-after commodity.

	== Characteristics ==		==Characteristics==
			Patna rice is characterized by its long, slender grains that remain separate and fluffy when cooked. This quality makes it particularly suitable for dishes that require distinct grains, such as [[pilaf]]s and [[biryanis]]. The rice has a mild aroma and a slightly nutty flavor, which enhances the taste of various culinary preparations.

	Patna rice ~~is characterized by its long, slender~~ grains. The ~~grains are de~~-~~husked and polished~~, ~~resulting in a shiny~~ and ~~smooth appearance~~. ~~When cooked~~, the ~~grains remain separate~~ and ~~do not stick together~~, ~~making it ideal for dishes like [[pilaf]]~~ and ~~[[biryani]]~~.		==Cultivation==
			[[File:Patna_rice_(313050258).jpg\|thumb\|left\|Close-up of Patna rice grains]]
			The cultivation of Patna rice is primarily concentrated in the [[Indo-Gangetic Plain]], where the alluvial soil and favorable climate conditions support its growth. Farmers employ traditional methods of cultivation, including the use of organic fertilizers and manual harvesting techniques, to maintain the quality and authenticity of the rice.

	~~The~~ rice ~~has~~ a ~~mild flavor~~, ~~which allows it~~ to absorb ~~the~~ flavors ~~of other ingredients~~ in ~~a dish. It also has a slightly nutty taste~~, ~~which adds to its appeal~~.		==Culinary Uses==
			Patna rice is versatile and can be used in a variety of dishes. It is commonly used in Indian cuisine for making [[pulao]], [[biryani]], and [[kheer]]. Its ability to absorb flavors makes it an excellent choice for dishes with rich gravies and spices. Additionally, Patna rice is often used in international cuisines, including [[Middle Eastern]] and [[Mediterranean]] dishes.

	== ~~Cultivation~~ ==		==Economic Importance==
			The export of Patna rice contributes significantly to the economy of the region. It is a major agricultural product that supports the livelihoods of many farmers in Bihar. The rice is exported to various countries, where it is appreciated for its quality and taste.

	Patna rice is primarily grown in the Indian states of Bihar and [[West Bengal]], as well as in [[Bangladesh]]. The rice is typically harvested in the [[Rabi season]], which is the winter crop season in India.		==Related pages==
			* [[Basmati rice]]
	The cultivation of Patna rice requires a specific type of soil known as 'bhood', which is rich in silicates. The rice also requires a specific temperature range and a certain amount of rainfall for optimal growth.

	~~== Uses ==~~

	Patna rice is used in a variety of dishes, both savory and sweet. It is commonly used in biryanis, pilafs, and other rice-based dishes. The rice is also used in desserts like [[kheer]] and [[rice pudding]].

	== ~~See also~~ ==

	* [[Basmati]]
	* [[Jasmine rice]]		* [[Jasmine rice]]
	* [[~~Wild rice~~]]		* [[Rice production in India]]
			* [[Indian cuisine]]

	[[Category:Rice]]		[[Category:Rice varieties]]
			[[Category:Agriculture in India]]
	[[Category:Indian cuisine]]		[[Category:Indian cuisine]]
	~~[[Category:Agriculture in Bihar]]~~
	~~{{food-stub}}~~

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2024-02-26T06:14:35Z

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'''Patna rice''' is a variety of [[rice]] that is known for its long grains and non-sticky texture after cooking. It is named after the city of [[Patna]], the capital of the Indian state of [[Bihar]], where it was originally cultivated.

== History ==

Patna rice has a long history dating back to the early 20th century. It was first grown in the fertile plains of Bihar, which is known for its rich, alluvial soil ideal for rice cultivation. The rice quickly gained popularity for its unique characteristics and was exported to different parts of the world, including Europe and America.

== Characteristics ==

Patna rice is characterized by its long, slender grains. The grains are de-husked and polished, resulting in a shiny and smooth appearance. When cooked, the grains remain separate and do not stick together, making it ideal for dishes like [[pilaf]] and [[biryani]].

The rice has a mild flavor, which allows it to absorb the flavors of other ingredients in a dish. It also has a slightly nutty taste, which adds to its appeal.

== Cultivation ==

Patna rice is primarily grown in the Indian states of Bihar and [[West Bengal]], as well as in [[Bangladesh]]. The rice is typically harvested in the [[Rabi season]], which is the winter crop season in India.

The cultivation of Patna rice requires a specific type of soil known as 'bhood', which is rich in silicates. The rice also requires a specific temperature range and a certain amount of rainfall for optimal growth.

== Uses ==

Patna rice is used in a variety of dishes, both savory and sweet. It is commonly used in biryanis, pilafs, and other rice-based dishes. The rice is also used in desserts like [[kheer]] and [[rice pudding]].

== See also ==

* [[Basmati]]
* [[Jasmine rice]]
* [[Wild rice]]

[[Category:Rice]]
[[Category:Indian cuisine]]
[[Category:Agriculture in Bihar]]
{{food-stub}}

Patna rice - Revision history

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