-
JEERAKASALA RICE
Jeerakasala rice, also known as Wayanadan Kaima, is a popular traditional small aromatic non-basmati rice, cultivated by the farmers in Wayanad District in Kerala. It is a very short delicate grain with a lovely fragrance that permeates throughout the popular rice dish; Thalassery Biryani. -
LONG GRAINS RICE PARBOILED
Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of ... The whole grain is vacuum dried, then steamed, followed by another vacuum drying and husking. -
LONG GRAINS RICE WHITE
Long grain rice are three times longer than they are wide what means that are more than 6 mm. When cooked, this grain is light and separates easily. There are as well gelatinous long grain rice in Thailand where are native. It contains much less niacin, thiamin, magnesium, zinc, iron and fiber than the brown rice. White rice may be covered with magnesium silicate or with a mixture consisting of talc and glucose which is also known as talc-coated rice. -
PAELLA RICE
The rice should be medium grain. Spanish rice is rounded and short; it absorbs liquid very well, and it stays relatively firm during cooking. Those qualities make it ideal for paella, where the rice grains absorb flavor from the liquid; the rice should be dry and separate when done, not creamy like risotto. -
PAKISTANI SUPER KARNAL
Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2018-19, India exported to over 90% of the overseas basmati rice market, while Pakistan accounted for the remainder, .... Pakistani varieties of basmati rice are PK 385, Super Kernel Basmati Rice and D-98. -
Pk-386 PARBOILED
Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. ... Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is mostly nutritionally similar to brown rice. -
Pk-386 WHITE
PK386 rice, aka, 386 Rice from Pakistan is a non-basmati variety popular for its fragrance & basmati-like cooking characteristics. 386 rice is mostly exported to Middle East & African countries as it is cheaper than traditional basmati rice varieties from Pakistan. -
Pr 11 SELLA
Pr 11 SELLA Rice is Rich in carbohydrate, they are non sticky after cooking and uniform grain size. -
Pr 11 SELLA RAW
Pr 11 SELLA Rice is Rich in carbohydrate, they are non sticky after cooking and uniform grain size. -
RED RICE/MATTA RICE
Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) (Malayalam: കേരള മട്ട) is an indigenous variety of rice grown in the Palakkad district of Kerala, India. It is known for its coarseness and health benefits. -
SHORT GRAIN RICE(WHITE)
Arborio rice is the most widely available variety of Italian superfino rice, used to make risotto (the other types include carnaroli and vialone nano). All of them have plump grains and a high proportion of amylopectin, a type of sticky starch that’s responsible for the trademark creamy texture of risotto. -
SONA MASURI
Sona Masuri (also, Sona Masoori, Samba Masuri, BPT 5204, HMT, or Jeela Karra Masuri) is a medium-grain rice grown largely in the Indian states of Andhra Pradesh, Telangana and Karnataka. In Telugu, Sona Masuri rice is called Bangaru Theegalu (meaning Golden Ivy). It is lightweight and aromatic. This premium variety of rice is mainly exported to USA, Canada, Europe, Australia, Singapore, Malaysia, and Middle East countries such as Saudi Arabia, UAE, and Qatar.
