To know the difference between these two rices, we must examine them from different aspects, so we examined the four most important ones below:
1- Cultivation area:
Taram rice is harvested in Mazandaran province and Hashemi rice is produced in Gilan province.
Of course, these rices are cultivated in both provinces today , but the compatibility of a seed with the cultivation area is one of the factors that affects the quality of rice. Tarem rice is more compatible with the climate of Mazandaran province and Hashemi rice is more compatible with the climate and soil of Gilan province. 2- Cooking: Hashemi rice has more starch than It is similar to rice and tarem is more bony. Therefore, Tarem rice is easier to cook than Hashemi rice (Taram rice is more chewy). It means that after cooking taram rice, it becomes softer. It is more edible than Tarem.
4- Aroma:
Both will have the same aroma when cooked.
So to choose between these two Rice, we have to see which one of the features we want.
We said that Hashemi rice is more starchy and, so to speak, fuller than Tarem rice. Therefore, when you put a handful of Hashmi rice in your palm, you feel that it is heavier than the same amount of Tarem rice. Another method is to cook two samples of rice.
As we said, Hashemi rice is softer than Tarem rice after cooking, and Tarem rice is more bony and chewy.