Non-basmati rice refers to a wide range of rice varieties other than aromatic basmati, all of which belong to the species Oryza sativa. These varieties are grown across many regions of the world, especially in Asia, and include short-grain, medium-grain, and long-grain types such as Sona Masuri, IR64, and Ponni. Unlike basmati, non-basmati rice generally has little to no distinctive aroma and tends to be softer or stickier when cooked, depending on the variety. It is widely used in everyday meals due to its affordability, availability, and adaptability to different dishes like plain steamed rice, idli, dosa batter, and rice-based snacks. Nutritionally, non-basmati rice provides carbohydrates as a primary energy source, along with small amounts of protein and essential nutrients, particularly when consumed as brown rice, which retains its bran layer and offers more fiber and minerals.