Basmati rice
Basmati Rice 370
A traditional basmati variety known for its authentic aroma and taste. Preferred for classic dishes where fragrance and heritage quality are valued.
Raw Rice
A traditional basmati variety, milled directly without steaming. It has a natural white color, strong authentic aroma, and soft texture after cooking. Ideal for classic dishes where fragrance and taste are the priority.
Steam Rice
Processed with a light steaming method before milling, this variety maintains a clean white appearance and delivers a slightly firmer, non-sticky texture after cooking. Suitable for both domestic and export markets.
Creamy Sella (Parboiled)
Partially parboiled to enhance grain strength, resulting in a creamy-white color. This rice is firm, non-sticky, and ideal for bulk cooking, catering, and traditional food service applications.
Golden Sella (Parboiled)
Fully parboiled with husk, giving it a golden-yellow color and strong grain structure. Known for its durability and rich aroma, it performs well in large-scale cooking and international markets.
| Parameter | Specification |
|---|---|
| Purity | 95% |
| Natural Admixture | 5% |
| Average Grain Length | 7.20 MM (Approx) |
| Moisture | 12.5% Max |
| Broken Grain | 1% |
| Damage/Discolour Grain | 1% |
| Immature Grain | 1% |
| Foreign Matter | Nil |
| Packaging | Jute Bag, PP Bag, Non-Woven Bag or as per buyer requirement |
Variety | Before Cooking Length | After Cooking Length | Elongation Ratio | Texture After Cooking | Aroma | Moisture | Whiteness (KETT Value) |
370 Raw Rice | 7.10–7.30 MM | 12–14 MM | 1.6–1.8x | Soft, fluffy, slightly sticky | Strong traditional aroma | 12.5% Max | 40–42 |
370 Steam Rice | 7.10–7.30 MM | 11.5–13.5 MM | 1.5–1.7x | Soft to firm, separate grains | Medium to strong | 12.5% Max | 38–40 |
370 Creamy Sella | 7.10–7.30 MM | 11–13 MM | 1.5–1.7x | Firm, non-sticky | Medium aromatic | 12.5% Max | 30–32 |
370 Golden Sella | 7.10–7.30 MM | 10.5–12.5 MM | 1.4–1.6x | Extra firm, non-sticky | Medium aromatic | 12.5% Max | 18–22 |