PROCESSING OF 1121 BASMATI CREAMY SELLA RICE

Paddy, the raw material, is first steamed and then soaked in water for 12 hours. After this period, the water is drained, and the paddy is transferred to a dryer to reduce its moisture content to around 10%. The paddy is then left to rest for approximately 24 hours before being milled in a milling plant through dehusking and polishing processes. Creamy sella rice, which becomes translucent and fully gelatinized during processing, is then cleaned, destoned, and sorted to remove impurities and broken grains. Graders in the sorting plant categorize the rice by length. The head rice, or full-length grains, exit through a separate pipe, while other lengths, known as Second Wand, Dubar, Tibar, Mongra, and Mini Mongra, are discharged from different sections of the graders and packaged according to client specifications.

1121 Creamy Sella Basmati rice is called as 'The King of the Basmati Rice'. The basmati rice is known for its larger kernel size which gets twice larger than its size after cooking. 1121 Creamy Sella Basmati Rice is obtained by milling paddy soaked in water, dried and milled leaving the white color after the process with high nutritional value.


About this item:

Creamy sella is obtained by milling paddy soaked in water, dried and milled leaving the golden yellowish color after the process with high nutritional value.

The average grain length of 1121 creamy sella before cooking is 8.3 mm.

It has 100% clean sortex with no black grain.

There is no allowance of foreign material in our products.

It generally has a sweet taste.

It has moisture of 13% per unit mass.

Creamy Sella Rice is widely known for its non-stickiness, huge health benefits, low arsenic and good palatability.

It has a mesmerizing aroma that hypnotizes people towards itself.