Samba rice has a distinct taste and can be described as having a more ‘starchy’ or ‘corny’ flavor, and thus 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.