White Sella Basmati Rice

White Sella Basmati Rice refers to a parboiled basmati rice variety that has been partially boiled in the husk before milling. The name “Sella” comes from this parboiling process — the rice is soaked, steamed and then dried before the outer husk is removed. This process:

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  Makes the grain firmer and less likely to break during cooking

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  Locks in more nutrients compared to raw white rice

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  Gives the rice a slightly creamy or light color (especially before milling)

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  Results in fluffy, separate grains when cooked 

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Unpolished/Unpolished-style means:

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  The rice is less polished than fully milled products — it retains more of its natural bran layer, which preserves additional nutrients and gives a slightly more natural texture.

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  It may look less glossy or whiter off-white/ivory than highly polished rice.

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🍚 Key Features

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✔️ Cooking & Texture

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  Long, slender grains that elongate significantly when cooked.

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  Grains stay separate (non-sticky), soft and fluffy.

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  Works great for dishes like biryani, pulao, steamed rice, fried rice, menus in hospitality/kitchens. 

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✔️ Aroma & Flavor

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  Naturally aromatic with the characteristic Basmati aroma that enhances flavor.

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  Mild nutty, pleasant taste after cooking. 

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✔️ Processing Advantages

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  Parboiling retains more nutrients compared to raw polished rice.

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  Rice becomes stronger and less prone to breakage.

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  Parboiling also extends shelf life. 

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✔️ Nutritional & Quality Notes

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  Gluten-free and easily digestible.

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  Rich in carbohydrates, low in fat.

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  Usually aged for better aroma and cooking performance. 

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