Basmati Rice
White Sella – AMAIK 1121 Basmati Rice
A selected 1121 Basmati rice variety processed using the white sella (parboiling) method, retaining its characteristic long-grain appearance and cooking properties.
Product Details
- Variety
- 1121 Basmati
- Origin
- India
- Grain
- Long grain
- Processing
- White Sella (Parboiled)
- Packaging
- Available in selected pack sizes
Product Overview
About White Sella
White Sella is 1121 Basmati that has been parboiled ("sella") before milling, then milled to a pale, creamy-white finish. 1121, formally Pusa Basmati 1121, is one of India's best-known extra-long, slender, aromatic Basmati varieties.
Compared with raw white Basmati, sella rice is firmer and more forgiving in the pot. It stays separate in long-cooking and layered dishes, which is why it is a favourite for biryani and for kitchens that cook in large batches.
Indian Basmati is grown in the notified Basmati Geographical Indication (GI) region of northern India: Punjab, Haryana, Himachal Pradesh, Uttarakhand, Delhi, western Uttar Pradesh and parts of Jammu & Kashmir.
Product Information
- Variety
- 1121 Basmati
- Origin
- India
- Grain
- Long grain
- Processing
- White Sella (Parboiled)
- Packaging
- Available in selected pack sizes
Grain & Cooking
How it looks and cooks
Before cooking
Creamy white to pale yellow-white, extra long and slender.
After cooking
Long, fluffy and separate, with good elongation.
- Parboiling soaks and steams the paddy in its husk before milling. This firms the grain, reduces breakage and gives a cooked rice that holds its shape.
- It absorbs water more slowly than raw Basmati and is less likely to turn mushy, so it tolerates longer cooking and holding.
- Grains cook long, fluffy and non-sticky, with the natural aroma of Basmati.
Best for
Biryani, Pulao, Hotels & restaurants, Large-batch catering, Export markets.
How to Cook
Simple steps, perfect grains
For biryani, many cooks part-boil the rice in plenty of water and drain it rather than using a fixed ratio. Adjust water and time to the pot, the heat and the texture you prefer.
- 01Rinse the rice gently two or three times.
- 02Soak for 30 to 60 minutes.
- 03Cook in about 1 : 1.75 to 1 : 2 rice to water (by volume) for 12 to 15 minutes.
- 04Rest covered for a few minutes, then fluff gently with a fork.
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