In general, there are two types of Hashmi rice: cold Hashmi rice and hot Hashmi rice. Rather, it means that the cold type of Hashmi rice reaches one week to 10 days later than the hot type and can be harvested. According to Mr. Yusuf Hashemi (discoverer of Hashemi rice), the cold type of Hashemi rice is better than the warm type.
Hashemi's perfume rice
This rice is generally peeled in factories and the white rice produced in this way is called aromatic Hashmi rice.
Hashemi's brown rice
In this case, Hashmi rice is heated before peeling, and the nutrients in the husk of rice paddy are injected into its kernel, and the rice takes on a brown color. In fact, the rice husk is not separated from it.
Hashemi's smoked rice
In this case, Hashmi rice is produced by smoking method and in this case it is called Hashmi smoked rice.