Champa rice

Champa rice is a quick-maturing, drought resistant rice that can allow two harvests,^[1] of sixty days each in one growing season. Originally introduced into Champa from Vietnam, it was later sent to China as a tribute gift from the Champa state during the reign of Emperor Zhenzong of Song (r.997–1022).^[2]^[3] Commonly cultivated in India, this is consumed as main course in Southern parts of India.

References

↑ Haywood, John; Jotischky, Andrew; McGlynn, Sean (1998). Historical Atlas of the Medieval World, AD 600-1492. Barnes & Noble. p. 3.21. ISBN 978-0-7607-1976-3.
↑ Lynda Noreen Shaffer, A Concrete Panoply of Intercultural Exchange: Asia in World History (1997) in Asia in Western and World History, edited by Ainslie T. Embree and Carol Gluck (Armonk, N.Y.: M.E. Sharpe), p. 839-840.
↑ Richard W. Bulliet; Pamela Kyle Crossley; Daniel R. Headrick; Steven Hirsch, Lyman Johnson (1 February 2008). The Earth and Its Peoples: A Global History, Brief Edition, Volume I: To 1550: A Global History. Cengage Learning. pp. 279–. ISBN 0-618-99238-3.

Varieties of rice

Ambemohar Arborio Aromatic rice Basmati Bhutanese red rice Black rice Bora saul Brown rice Calrose rice Camargue red rice Carnaroli Champa Dubraj Flattened rice Glutinous rice Golden rice Germinated brown rice Hybrid rice Japanese rice Jasmati Jasmine Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào Navara New Rice for Africa Nishiki rice Parboiled rice Patna rice Paw hsan hmwe Perennial rice Pokkali Ponni rice Pusa 1121 rice Red rice Red Cargo Riceberry Samba Sasanishiki Semi-dwarf IR36 Sona Masuri Tulaipanji Vialone Nano Weedy rice Wehani White rice Yamada Nishiki

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