Brown: Brown rice is minimally processed, retaining its bran and germ layers. This form preserves most of the natural nutrients, including fiber, vitamins, and minerals. It has a nutty flavor, firmer texture, and requires longer cooking compared to polished rice.

Raw: Raw rice, also known as white rice in its basic polished form, has had its husk, bran, and germ removed. It is versatile, cooks quickly, and is widely used for everyday meals. This rice is ideal for boiling, steaming, and frying.

Steam: Steam rice is partially precooked through steaming before milling. This process helps the grains retain more nutrients and improves cooking qualities. It cooks faster than raw rice and tends to remain separate and fluffy.

Parboiled: Sella rice, also called parboiled rice, is soaked, steamed, and then dried before milling. White or creamy sella has a pale, uniform appearance. It has a firmer texture after cooking, resists overcooking, and is popular for dishes like biryani and pulao.