For nearly half the world’s population, rice is life. Rice provides one of the main sources of calories for billions of people. It is a staple food, a comfort food, a side dish and a main meal as well. It’s also a highly nutritious component of a healthy diet, if you choose the right source.
Worldwide there are 40,000 varieties of rice and out of which the maximum number are in India & Pakistan. We bring in extremely deliciously range of Indian & Pakistani Rice. Rice being staple food of India is produced at very large quantity all around the country. We choose best quality among them for you. Our aromatic rice is very tasteful and rich in fragrance, & is appropriate for preparation of various delectable cuisines. And when it comes to most famous wholesale basmati rice suppliers we are far ahead of others dealing in the same business.
These Are The Varieties Of Rice We Source – (According To The Size, Shape, Aroma And Color)
- In size/shape, we have the long grain, medium grain and short grain rice.
- Among colors, we have white rice, brown rice, red rice, black and purple rice.
- W.r.t the aroma of rice we have basmati rice, jasmin rice, ambemohar etc.
- For cooking, raw rice as well as parboiled rice is used.
- Parboiled rice is more used in South Indian Traditional Cookings.
We Source The Following Rice :
- Long Grain Basmati
- 1121 Basmati White Rice
- IR 64 Parboiled White Rice – 5% Broken, 100% Broken
- White Sella Basmati Rice
- Brown Sella Rice
- Golden Sella Rice
- Polished and Unpolished Rice
- Long Grain Parboiled Rice
- Broken Rice
- Ponni Rice
- Sona Masuri Rice
Pakistani Basmati Rice:
- Super Kernel Basmati.
- PK-385 Basmati.
- PK-198 or D-98 Basmati.
Pakistani Non-Basmati Rice:
- Long Grain Rice PK-386
- Long Grain Rice Irri-9
- Long Grain Rice Irri-6
Basmati rice is Nature’s gift to India, India’s gift to the World. Basmati Rice is highly valued for its unique characteristics such as its aroma, flavor, and long-grained quality. It gains many of its special distinctive qualities due to a complex combination of factors including its inherent genetic characteristics, the environmental conditions specific to the soil, climate in the foothills of the Himalayas and the sowing practices that farmers developed over the centuries. Consequently, there has been limited success in the efforts to cultivate Basmati rice outside of South Asia because of the need for many geographically-specific conditions. Sub-continent has the best soil for cultivation of Basmati rice. Fortunately the premium quality of rice i.e. Basmati rice cultivate only in Pakistan and India.
These kind of rice is having excellent source of fiber, niacin, vitamin B6, magnesium and thiamin. Globally it is popular for its fine quality and reasonable price. In order to categorize the best non-basmati rice, it is essential to notice the thin shape and sharp edges of rice it is not only demanded for its size but also for its taste.
All of the above given varieties 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.
Its easy to cook and can be made in any variety Basmati, non-basmati or long grain.
It 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.
It is defined as that form of rice whose 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.