It is the form of Rice in which husk and bran have been removed completely during the milling process. Because the white rice undergoes this process, it is also known as polished rice. This alters the flavor, texture and appearance of the rice.
It is easy to cook and can be made in any variety Basmati, non-basmati or long grain. It is an ancient way to boil the paddy to obtain parboil rice. Parboil rice color is like golden because during the paddy boiling, rice absorbs the husk color.
Steaming – a special technology of improving the quality characteristics of rice. During the steaming, up to 80% of vitamins and minerals contained in the rice shell moved into the grain of rice, and the grains become less brittle. Steamed grain rice never sticks together after boiling, it also remains the same tasty and crisp, even after re-heating meals.
All varieties given below can be supplied in there brown form means the rice has been husked, graded, cleaned, sorted but not gone through the polisher. This kind of rice is hard to cook but has more vitamins than the white rice because of having 8% bran layers on the top. It remains short after cooking, the outer bran layers of rice do not allow it to elongates compare to white form of rice does.
Grown on the foothills of Himalayas Super Kernel Basmati rice is known as king of rice, from the province of Punjab. This Premium grade Basmati rice grows only in subcontinent region India and Pakistan. Super Kernel Basmati has an AGL of 7.2 mm and its widely known for excellent aroma , flavor and distinguished taste.
1121 Basmati is Extra Long Grain Rice with an AGL of 8.5 mm. It is the longest Basmati grain in the world before and after cooking. The elongation percentage of the grain is more than any other variety of Basmati Rice. It gives 30% more volume than other basmati variety. PK 1121 can be recognized by its unique aroma and subtle sweet taste.
Pakistani Basmati D-98 is famous for its smell & cooking in all over the world. It is produced in the Sindh Province of Pakistan, therefore also know as The Sindhi Basmati. This rice has a demand across the globe due to its long length, rich pearl white colour and highly aromatic grain. Its aroma bears the characteristics of Basmati Rice.
PK 386 Basmati Rice is the variety that originates from selected regions of the province of Punjab since many decades. The grains become long and separate when cooked having real aroma and delicious taste. This rice is great for cuisines and is savored by millions in Europe and the Middle East
IRRI-9 rice is a non-basmati premium long grain variety which is cultivated in various parts of Pakistan. It gives the best result when cooked as compared to other long grain varieties.
IRRI 6 rice is long grain non-basmati rice. This long grain variety is inferior to others grades of non-basmati and is generally supplied in bulk shipments to African regions.This rice is short long grain non basmati rice produce in interior Sindh and Punjab Region of Pakistan and is very popular in Bangladesh, African Continent and Gulf Markets.