Rice..

INDIAN BASMATI RICE

India is the world’s largest cultivator and exporter of Basmati Rice. Basmati Rice is primarily grown through paddy field farming in the most fertile fields in Punjab and other states of North India. Identifying Basmati Rice has been likened to identifying of diamond, as it needs an understanding & appreciation of high taste. Basmati grains are shaped like a sword; and post cooking each grain elongates at least twice of its original size. The rich and unique aroma is another way by which one can identify true basmati rice. Following are the most famous and exported varieties of Basmati we deal in.

1. 1121 BASMATI RICE -WHITE

This variety of rice is known for its extraordinary kernel (grain) length, which can be as much as 8.4 millimeters (0.33 in) for a single grain, the longest-ever known released cultivar in the world. It has very high kernel elongation ratio ranging from 2 to 2.5, i.e. length of cooked rice kernel/length of uncooked kernel. When cooked, the rice does not turn sticky, possesses minimum breadth-wise expansion, and is aromatic with intermediate alkali-spreading value and amylose content.

Specification Value
Average Grain Length
8.25 mm – 8.35 mm
Moisture
13 Max.
Damaged/Discolored
1 Max
Broken Grain
1 Max
Foreign Matter
Nil
Color
White

2.TRADITIONAL BASMATI RICE

Traditional types include basmati 370, basmati 385, and basmati Ranbirsinghpura. Traditional Basmati Rice is available in Parboiled and Raw form. It is used in Continental Cuisine, Indian Cuisine, Mughlai Cuisine & Chinese Cuisine. In the world of rice, Traditional Basmati Rice is believed to be of Premium Quality. This original basmati rice has the best authentic flavor & aromatic fragrance. After cooking, the length of all grains become almost double and it comes out to be non-sticky and separate from each other.

Specification Value
Average Grain Length
7.3 mm
Moisture
12.5 Max.
Damaged/Discolored
1 Max
Broken Grain
1 Max
Foreign Matter
Nil
Color
White

3.SUGANDHA BASMATI RICE

Sugandha Basmati Rice is one of the low-cost long grain basmati rice in India. It is generally cultivated in Punjab, Haryana, and Uttar Pradesh and such other states of India. Sugandha Basmati Rice has a great fragrance and is non-sticky rice. It is usually slightly shorter than 1509 Basmati and 1121 Basmati rice. It may extend up to twice its length if cooked well. Nutritional value of Sugandha Basmati Rice is quite high, thus it is widely used for daily meal preparation in households, restaurants and other food catering areas. It has good degree of natural aroma in both raw and cooked states.

Specification Value
Average Grain Length
7.60 mm – 7.80 mm
Moisture
14 Max.
Damaged/Discolored
1 Max
Broken Grain
1 Max
Foreign Matter
Nil
Color
White

4.SHARBATI BASMATI RICE

Sharbati Basmati Rice is made from the hybrid of Traditional Basmati Rice and has no specific aroma. The cooking of Sharbati Basmati Rice is similar to Basmati Rice. It is about 14-15MM long. Its rice grain is around 7.1-7.2MM in length. Long Grain Sharbati Rice is easy to digest as it consists of quality dietary fiber. Some of the unique features of our rice are its fragrant aroma and taste. Sharbati Basmati Rice is known for its scrumptious taste, non-sticky nature and excellent quality. . https://www.skrmindia.com/traditional-basmati-rice.html

Specification Value
Average Grain Length
6.95 mm – 7.0 mm
Moisture
14 Max.
Damaged/Discolored
1 Max
Broken Grain
1 Max
Foreign Matter
Nil
Color
White

NON BASMATI RICE

In addition to the Basmati Rice, the non-basmati Indian Rice consumed intensely around the world. Indian non-Basmati Rice comes in various shapes and sizes. Some are slender and long, some round while others are short and thick with few bead like in shape.

PARBOILED RICE

Parboiled rice is rice that has been partially boiled in the husk. It is basically like easy to cook rice. The process of parboiling includes soaking, steaming and drying. These processes make the rice easier to process by hand. Parboiling also boosts its nutritional profile, changing its texture, and making it more resistant to weevils.

BROKEN RICE

First of all, even though this type is called broken rice, nothing is actually wrong with it. It is as nutritious as any other rice. It is basically just fragments of rice grains, broken in the field, during drying, transport, or by milling. Mechanical separators are used to separate the broken grains from the whole grains and sort them by size.

SWARNA RICE

Swarna is one of the most healthy rice choices. It has a very low risk of diabetes as it has a low glycemic index. Swara rice is grown extensively in India.

SONA MASOORI RICE

Sona masuri variety of rice is a medium-grain rice grown largely in the states of Andhra Pradesh, Telangana, and Karnataka in India. Sona Masuri literally translates to Golden Ivy. It is lightweight and aromatic. This premium variety of rice is mainly exported to the USA, Canada, Europe, Malaysia, and Middle East countries such as Saudi Arabia and Qatar

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