Samba rice has a distinct taste and can be described as having a more ‘starchy’ or ‘corny’ flavor, and this 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.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia.
Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.There are many varieties of rice and culinary preferences