Long, slender grains of raw basmati rice

Our rice

14 varieties of basmati and non-basmati rice, milled raw, steamed or parboiled, and packed to your market.

Basmati rice

Extra-long, aromatic grains from the basmati belt of Haryana and Punjab, in every variety buyers ask for.

Non-basmati rice

Long and medium grains for everyday cooking, catering and value retail, milled to the same standard.

Pesticide residue free

Grown and lab-tested for markets with strict residue limits, from the EU to Japan.

Raw, steam or sella

Most of our varieties come in several forms. The grain is the same; what changes is how the paddy is treated before milling.

Raw
Milled straight from dried paddy. The whitest grain with the most natural aroma, cooking soft and fluffy.
Steam
Paddy is lightly steamed before milling. The grain turns creamy white, breaks less in milling and cooks firm and separate.
White sella
Soaked, steamed and dried in the husk. A creamy grain that never sticks, even held hot for hours in catering.
Golden sella
Parboiled longer and hotter, so the husk’s colour moves into the grain. Golden, firm and the Gulf’s favourite for mandi and kabsa.

Read the full guide to steam and sella rice