Idli rice is a type of rice that is specifically used in the preparation of idli, a popular South Indian steamed rice cake. Idli rice is known for its short, fat grains and is typically parboiled, which involves partially boiling the rice in the husk. Here are some key points about idli rice:

1. Variety: Idli rice is often a variety of rice that is distinct from regular rice used for daily cooking. It is known for its short and plump grains, which contribute to the soft and fluffy texture of idlis.
2. Parboiling Process: The parboiling process involves soaking the rice, steaming it, and then drying it before milling. This process helps retain more nutrients in the rice compared to regular milling. Parboiled rice is also thought to have a lower glycemic index compared to white rice.
3. Texture and Taste: Idli rice is chosen for its ability to produce idlis with a soft and spongy texture. The rice contributes to the overall mild and neutral taste of idlis, allowing them to pair well with various chutneys, sambar, and other accompaniments.
4. Idli Preparation: To make idlis, idli rice is typically combined with urad dal (black gram) in a specific ratio, soaked, and then ground into a smooth batter. The batter is fermented, allowing it to rise and develop a slight tangy flavor. The fermented batter is then poured into idli molds and steamed until the idlis are cooked.
5. Nutritional Profile: Idli rice, especially when parboiled, retains more nutrients than regular white rice due to the parboiling process. It contains carbohydrates and provides a moderate amount of energy. The fermentation process during idli preparation further enhances the nutritional profile by increasing the bioavailability of certain nutrients.
6. Cultural Significance: Idlis are a staple in South Indian cuisine and are enjoyed as a breakfast item or snack. They are often served with coconut chutney, sambar (a lentil-based vegetable stew), or various other accompaniments.
7. Versatility: While idli rice is primarily associated with idli preparation, it can also be used in other South Indian dishes like dosa, another popular fermented rice and lentil pancake.