Our premium Basmati Rice, sourced from the fertile fields of Haryana, India, is an exceptional choice for culinary enthusiasts and businesses seeking high-quality grains. Available in both white parboiled and raw varieties, this long-grain rice boasts an average length of 7.30 mm, making it ideal for a multitude of dishes. Renowned for its aromatic fragrance and long, slender grains that remain separate when cooked, Basmati Rice is meticulously processed to retain its nutritional value. The unique parboiling method enhances fiber content and reduces cooking time, making it both a healthful and convenient choice. Whether you're preparing a fragrant biryani, flavorful pilaf, or simply serving steamed rice, our Basmati Rice will elevate any dish to new heights, making it an indispensable ingredient in the kitchens of restaurants, hotels, and caterers alike.
Key Features
| Features | Description |
|---|---|
| Type of Rice | White Parboiled and Raw |
| Average Length | 7.30 mm |
| Origin | Haryana, India |
| Grain Type | Long Grain |
| Cooking Properties | Grains remain separated when cooked |
| Health Benefits | Higher fiber, calcium, potassium, and vitamin B-6 content |
| Cooking Time | Reduced cooking time due to parboiling |
| Attributes | Description |
|---|---|
| Color | White |
| Grain Shape | Long Grain |
| Cooking Method | Steamed, Parboiled, Raw |
| Processing Method | Milled |
| Shelf Life | Long storage life due to husk removal |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Parboiled Basmati rice undergoes a steaming process that enhances its nutritional profile and reduces cooking time, while raw Basmati rice is simply husked and ready for cooking.
When stored properly in a cool, dry place, Basmati rice can remain fresh for up to 1-2 years, especially when the outer husk is removed.
Parboiled Basmati rice is a better source of fiber, calcium, potassium, and vitamin B-6 compared to regular white rice, making it a healthier choice.
Basmati rice is versatile and can be used in various dishes such as biryani, pilaf, fried rice, and simple steamed rice.
Basmati rice is preferred for its aromatic fragrance, long grain structure, and ability to remain fluffy and separate after cooking, enhancing the overall dish quality.
Product name - Basmati rice
Type of rice - white parboiled and raw
Avg length - 7.30 MM
Origin - Haryana (India)
Long Grain Rice
Long-grain rice has a slim kernel about four or five times longer than its width. Typical length varies between 6 to 9 millimeters. They are light and remain separated when cooked.
Medium Grain Rice
Medium-grain rice has a kernel about three times longer than its width, measuring between 6 to 4 millimetres. They tend to stick together when cooked.
Short Grain Rice
Short-grain rice has a fat short kernel with high starch content. They cook up soft and sticky.
Brown
Commonly known as milled or Brown rice, this variety has its inedible outer hull removed. Brown rice gets its color and texture from the bran layer that remains intact on it post hulling process.
While it is not edible in its rough form, it has to be processed and milled to get the desired form of rice.
Raw: Commonly known as white rice, it is the most common form of rice. It has the outer husk removed which alters its color and texture, while increasing its storage life.
Steam: Steamed rice is a different form of rice which is produced by soaking the grains in water and then treating them with hot steam
Parboiled: Parboiled rice is the rice that has been partially boiled in the husk to increase the nutritional value of the grain. Parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice. It also helps in reducing the cooking time.
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Karnal , India
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