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RICE SUPPLIER| PARBOILED RICE IMPORTERS | BASMATI RICE EXPORTER| KERNAL RICE WHOLESALER| WHITE RICE MANUFACTURER| LONG GRAIN TRADER| BROKEN RICE BUYER | IMPORT BASMATI RICE| BUY KERNAL RICE| WHOLESALE WHITE RICE| LOW PRICE LONG GRAIN

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India

Model No:

BS-03

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Product Specification

Type : - Texture : - Kind : - Variety : - Style : - Cultivation Type : - Color : - Broken Ratio (%) : - Max. Moisture (%) : - Admixture (%) : - Crop Year : - Certification : - Brand Name : -

Product Description

RICE SUPPLIER| PARBOILED RICE IMPORTERS | BASMATI RICE EXPORTER| KERNAL RICE WHOLESALER| WHITE RICE MANUFACTURER| LONG GRAIN TRADER| BROKEN RICE BUYER | IMPORT BASMATI RICE| BUY KERNAL RICE| WHOLESALE WHITE RICE| LOW PRICE LONG GRAIN

Getting very good responce from Saudia Arabia and looking for rest of the world market. Sella Basmati 1121, a variety of long grain rice with a fine texture, is the world's best rice that one can use for cooking and the leading aromatic fine quality rice in the world trade. Basmati rice means the "queen of fragrance" or the perfumed one. This type of rice has been grown in the foothills of the Himalayas for thousands of years. In India, Basmati rice is characterized by extra long, superfine slender grains having a length to breadth ratio of more than 3.5, sweet taste, soft texture, delicate curvature and an extra elongation with least breadth-wise swelling on cooking. This highly aromatic rice is India's gift to the whole world. The main characteristics of Indian Golden Sella Basmati are as follows: Origin:Authentic Basmati rice is sourced from northern India at the foothills of the Himalayas. Whilst Basmati rice can be sourced from India and Pakistan, Indian Basmati is traditionally considered premium. Colour:The colour of a basmati is translucent, creamy white. Brown Basmati Rice is also available but the most commonly used is white Basmati. Grain:Long Grain. The grain is long (6.61 - 7.5 mm) or very long (more than 7.50 mm and 2 mm breadth).
Shape:Shape or length-to-width ratio is another criteria to identify basmati rice. This needs to be over 3.0 in order to qualify as basmati.
Texture:Dry, firm, separate grains. Upon cooking, the texture is firm and tender without splitting, and it is non-sticky. (This quality is derived from the amylose content in the rice. If this value is 20-22%, the cooked rice does not stick. The glutinous, sticky variety preferred by the chopsticks users has 0-19% amylose).