| Product Name | 1121 Basmati Rice (White Sella) |
| Also Known As | Creamy Sella, White Parboiled Basmati |
| Process | Parboiled (Controlled Steaming) |
| Grain Length (Raw) | 8.30 mm to 8.35 mm (Extra Long) |
| Color | Creamy White / Off-White (Cooks White) |
| Texture | Firm, Separate, Non-Sticky |
| Moisture | Max 12.5% |
| Broken Ratio | Max 1% or 2% |
| Origin | Punjab / Haryana, India |
| Packaging | 10kg, 25kg, 40kg Non-Woven or PP Bags |
| Container Capacity | 20ft: 25-26 MT |
| Shelf Life | 24 – 36 Months (Highly Shelf Stable) |
To assist international procurement networks and simplify port customs classification, here are the common global designations:
| English | White Sella, Creamy Sella, White Parboiled Basmati |
| Hindi | 1121 White Sella (1121 व्हाइट सेला) |
| Arabic | Sella Abyad (سيلا أبيض) / Mazza Creamy |
| Retail Category | “Catering Rice” / “Non-Sticky White Rice” |
High-volume commercial chefs often face a operational dilemma: standard raw white Basmati is visually pristine but structurally fragile, while traditional golden parboiled rice is durable but carries an intense yellow hue that alters the look of neutral-colored recipes. Our balanced hydrothermal parboiling process perfectly resolves this operational challenge.
Our Technical Process: The raw paddy undergoes a highly restricted soaking and pressurized steaming sequence before milling. This controlled conditioning applies just enough heat to gelatinize internal starches and harden the kernel structure without driving the pigmented husk elements deep enough to disfigure the color. The resulting grain balances the “unbreakable” physical strength of parboiled rice with a beautiful, bright creamy-white tone that cooks up snow-white on the plate.
Commercial restaurants and industrial caterers evaluate grain viability by its post-cooking volumetric expansion. Lower-grade raw choices frequently split under rapid heating, weeping starches that cause clumping.
The Cost-Efficiency Premium: Our calibrated White Sella grains absorb water with immense efficiency, elongating to double their raw length (8.30 mm to 8.35 mm raw baseline) while remaining entirely separate and non-sticky. This ensures a larger volume of cooked rice per cup, yielding significantly more premium plates served from every bag of grain.
Gourmet Pulaos & Pilafs: The preferred baseline grain specified by upscale catering services for vegetable or meat pulaos, where ingredients need to contrast sharply against a clean white backdrop.
High-Heat Wok Tossing (Fried Rice): The hard, resilient grain structure allows fast-food kitchens to toss and stir-fry the rice vigorously with heavy oils and sauces without risking grain fragmentation.
High-Volume Buffet Services: Optimized for extensive holding lines, keeping its distinct, fluffy individual structure inside commercial food warmers for hours without clumping or drying out.
Premium Household Diets: Highly favored by health-conscious consumer segments seeking the advanced vitamin-retention profile of parboiled grains without sacrificing a traditional white appearance.
Pest & Weevil Resistance: Because the parboiling duration successfully crystallizes the outer starch layers of the kernel, the grain becomes highly resistant to insect penetration and warehouse pests. This provides a long-term, stable shelf life of 24 to 36 months, rendering it an exceptional configuration for shipping into highly humid equatorial import markets.
Logistics Specifications: Paddy lots are sourced directly from the fertile, Himalayan-fed zones of Punjab and Haryana, sorted via automated camera setups to maintain moisture below 12.5% and broken grains under a 1% to 2% limit. We safely maximize container density to pack 25–26 MT within standard 20ft maritime hulls. Bulk material is supplied inside 10kg, 25kg, or 40kg Non-Woven or PP bags, with comprehensive support for localized shipping regulations using specialized Master Poly Bags or traditional Jute configurations according to destination port compliance protocols.
