| Product Name | PR Creamy Sella (Non-Basmati) |
| Variety | PR 11 / PR 14 |
| Grain Length (Raw) | 6.70 mm to 6.90 mm (Long Grain) |
| Color | Creamy White / Off-White (Cooks White) |
| Texture | Hard, Separate, Non-Sticky |
| Cooking Time | Moderate (Takes more water than raw rice) |
| Moisture | Max 12.5% |
| Broken Ratio | Max 5% (Standard) |
| Origin | Punjab / Haryana, India |
| Packaging | 25kg, 50kg PP Bags |
| Container Capacity | 20ft: 25-26 MT |
| Shelf Life | 24 – 36 Months |
To help international procurement networks identify this highly durable variety, here are the common global terms used across trade markets:
| English | PR Creamy Sella, Long Grain White Parboiled Rice, Creamy Parboiled Long Grain |
| Hindi | PR Sella Creamy (पीआर सेला क्रीमी) |
| Arabic | Sella Creamy (Non-Basmati) (سيلا كريمي – لغير البسمتي) |
| Retail Category | “Catering Rice” / “Parboiled Long Grain” |
Traditional parboiling methods often push the grain color into a deep golden or yellow tint. While this indicates robustness, several international catering sectors prefer a clean white look on the final plate. Our controlled hydrothermal sequence provides the exact solution.
Our Technical Process: Derived from premium PR 11 and PR 14 paddy crops, the grain undergoes specialized parboiling that hardens the internal starch matrix without darkening the endosperm tissue. This locks in the structural integrity of parboiled “Sella” rice while preserving a sophisticated creamy/off-white appearance that cooks up white, separate, and completely non-sticky.
Switching from premium Basmati White Sella to PR Creamy Sella allows high-volume food service entities to drastically reduce food costs—often by 30% to 40%—without sacrificing long-grain visual appeal.
The Smart Economics: It mirrors the long, slender profile of Basmati Sella, but operates at a highly minimized non-Basmati cost level. The hardened grain structure is virtually impossible to break or turn into mush during heavy, mass-scale cooking, making it a highly profitable configuration for institutional canteens, buffet chains, and budget restaurants.
High-Heat Wok Tossing (Fried Rice): The preferred choice for street food operators making Egg Fried Rice or Schezwan Rice. Grains remain tough and distinct, standing up to vigorous wok stir-frying where softer rice would crumble.
Texture-Critical Regional Dishes: Widely used for South Indian savory dishes like Lemon Rice and Curd Rice, holding its structural firmness cleanly when integrated with heavy liquids and spices.
Mass Institutional Hospitality: Highly optimized for prolonged holding lines within hospital networks, staff canteens, correctional facilities, and large corporate cafeterias.
High-Volume West African Markets: Serves as a major import commodity across West African nations (such as Nigeria, Benin, and Ghana) that mandate rigid parboiled quality criteria for daily food staples.
The hydrothermal steaming cycle naturally hardens the kernel shell, rendering PR Creamy Sella exceptionally resistant to storage pests, weevils, and ambient humidity spikes inside maritime containers.
Freight Engineering: Sourced directly from the premium agricultural belts of Punjab and Haryana, all shipments are kept strictly below a 12.5% maximum moisture limit and sorted via optical cameras to cap standard broken ratios within 5%. We optimize container layout to load 25–26 MT within standard 20ft hulls, utilizing heavy-duty 25kg or 50kg PP bags to handle long sea transit to tropical destinations safely.
Private Label Support: For retail distribution networks, we offer comprehensive packing adjustments—supplying materials inside customized 5kg, 10kg, or 25kg branded bags formatted cleanly as “Premium Long Grain Parboiled Rice” to elevate target market shelf appeal.
