This variety of basmati has over the recent years taken over Indian and overseas market. Which is renowned for its pearly-white texture and delightfully long scimitar shape, it is longest parboiled basmati grain in the world before and after cooking. The elongation percentage of the grain is more than any other parboiled variety. This variant can be recognized by its unique aroma and subtle sweet taste.
Ideally recommended for all, white sella Basmati Rice is the perfect example of science blended. This particular variety has extended the pride of Indian Basmati to span global horizons and international market. This Basmati variety that has been specially developed to offer superlative cooking properties. It has a grain-length that’s almost double longer after cooking. Thanks to its firm texture and inherent strength, the grain results in a perfect shape even when prepared biryani and multi elements cuisine because of strong steam of a grains.
The Parboiled Sella rice is processed typically while Paddy is steamed and then dried before milling. Processing of parboiled basmati rice allows the rice to retain more of the vitamins and minerals from the original grain which further makes parboiled rice highly nutrient, The long and slender grains stay separate, without sticking to each other, and makes for the perfect visual treat for food art It’s a Basmati that has been aged and Ideally recommended for the luxurious Hyderabadi Biryani, as well as in traditional Indian and contemporary cuisines – conventional in taste, yet contemporary and open to experiencing a wider food palette. White Sella Basmati Rice has led to revolution in domestic and international market. A better yielding variety, encouraging its adaptations in the crop cycle augmenting its regular and more consistence supply in the markets globally.
|Dimensions||70 × 20 × 10 cm|