Indian Non-Basmati Rice

About Indian IRA-64 Long Grain Rice :-

• Long Grain Variety: IRA-64 is a long-grain non-basmati rice, primarily cultivated in Northern/southern and south-eastern regions of India, including Maharashtra, Andhra Pradesh, Karnataka, and Tamil Nadu.


• Distinctive Aroma: Known for its distinctive pleasant aroma, IRA-64 rice adds a delightful fragrance to meals, enhancing the overall dining experience.


• Geographical Origin: Cultivated exclusively in specific regions of India, IRA-64 reflects the agricultural richness and diversity of Maharashtra, Andhra Pradesh, Karnataka, Orissa, West Bengal, Madhay Paradesh and Tamil Nadu.


• Affordable Price Range: IRA-64 Long Grain Rice is not only known for its quality but also for its affordability, making it a popular choice for diverse populations in regions like West Africa, Bangladesh, and India.


• Global Popularity: The rice variety has gained popularity beyond Indian borders and is appreciated in international markets for its quality, aroma, and cost-effectiveness.


• Ideal for Various Dishes: With its versatile nature, IRA-64 rice is suitable for a wide range of culinary applications, catering to different cooking styles and preferences.


• Assurance: When choosing "STC Indian Rice Mills®" customers can expect a commitment to quality, convenience, and reliability. The brand ensures that each grain meets high standards, providing a trustworthy source for rice products.


• Culinary Storyteller: IRA-64 Long Grain Rice becomes a culinary storyteller, narrating tales of agriculture, tradition, and flavor with every serving.


• Reliable Source: "STC Indian Rice Mills®" serves as a reliable source for IRA-64 rice, ensuring that customers receive a consistent and high-quality product with every purchase.


• Global Reach: The rice variety's global reach highlights its acceptance and appreciation in diverse culinary traditions around the world.


• When choosing IRA-64 Long Grain Rice from "STC Indian Rice Mills®" customers can enjoy a flavorful and aromatic experience that reflects the rich agricultural heritage of the specific regions where the rice is cultivated.

Milling & Parboiling Process :-

• Cleaning and Soaking: The raw rice is thoroughly cleaned to remove impurities and foreign particles. It is then soaked in water, allowing the grains to absorb moisture and prepare for the parboiling process.


• Steaming: The soaked rice undergoes a steaming process. Steam is applied to the rice, penetrating the grains and initiating the gelatinization of starches. This step is crucial in parboiling, as it alters the physical and chemical structure of the rice.


• Partial Boiling: The steamed rice is then partially boiled. The rice is exposed to hot water, causing further gelatinization of starches. This partial boiling ensures that essential nutrients from the outer layers of the rice kernel move towards the endosperm, enhancing the nutritional content of the final product.


• Drying: After partial boiling, the rice is dried to remove excess moisture. This drying process is essential for stabilizing the rice and preventing it from becoming sticky during cooking.


• Hulling: The dried rice undergoes the hulling process to remove the outer layers, resulting in brown rice. This step is crucial for creating parboiled rice with improved nutritional value.


• Milling: The brown rice is then milled to remove the bran layers, resulting in the production of white parboiled rice. Milling contributes to the rice's texture and appearance.


• Final Drying: The milled parboiled rice goes through a final drying process to achieve the desired moisture content. Proper drying ensures that the rice remains stable and has an extended shelf life.


• Packaging: The processed IRA-64 parboiled rice is then packaged to maintain its freshness and quality. Proper packaging safeguards the rice during storage and transportation.

About Indian IRA-64 Long Grain Rice :-

• Long Grain Variety: IRA-64 is a long-grain non-basmati rice, primarily cultivated in Northern/southern and south-eastern regions of India, including Maharashtra, Andhra Pradesh, Karnataka, and Tamil Nadu.


• Distinctive Aroma: Known for its distinctive pleasant aroma, IRA-64 rice adds a delightful fragrance to meals, enhancing the overall dining experience.


• Geographical Origin: Cultivated exclusively in specific regions of India, IRA-64 reflects the agricultural richness and diversity of Maharashtra, Andhra Pradesh, Karnataka, Orissa, West Bengal, Madhay Paradesh and Tamil Nadu.


• Affordable Price Range: IRA-64 Long Grain Rice is not only known for its quality but also for its affordability, making it a popular choice for diverse populations in regions like West Africa, Bangladesh, and India.


• Global Popularity: The rice variety has gained popularity beyond Indian borders and is appreciated in international markets for its quality, aroma, and cost-effectiveness.


• Ideal for Various Dishes: With its versatile nature, IRA-64 rice is suitable for a wide range of culinary applications, catering to different cooking styles and preferences.


• Assurance: When choosing "STC Indian Rice Mills®" customers can expect a commitment to quality, convenience, and reliability. The brand ensures that each grain meets high standards, providing a trustworthy source for rice products.


• Culinary Storyteller: IRA-64 Long Grain Rice becomes a culinary storyteller, narrating tales of agriculture, tradition, and flavor with every serving.


• Reliable Source: "STC Indian Rice Mills®" serves as a reliable source for IRA-64 rice, ensuring that customers receive a consistent and high-quality product with every purchase.


• Global Reach: The rice variety's global reach highlights its acceptance and appreciation in diverse culinary traditions around the world.


• When choosing IRA-64 Long Grain Rice from "STC Indian Rice Mills®" customers can enjoy a flavorful and aromatic experience that reflects the rich agricultural heritage of the specific regions where the rice is cultivated.

Milling & Grading Process :-

• Cleaning: The raw rice undergoes a thorough cleaning process to remove impurities, debris, and foreign particles. This step ensures that the rice is free from contaminants and maintains high quality.


• Milling: The cleaned rice is then sent through the milling process to remove the outer layers, including the husk, bran, and germ. Milling produces white rice, which is the polished and refined form of the grain.


• Polishing: In some cases, the rice may undergo polishing to further refine its appearance. This step involves the removal of the remaining bran layers on the rice surface, resulting in a shiny and polished appearance.


• Grading: The milled rice is graded based on size, shape, and quality. Grading helps categorize the rice into different varieties and ensures that it meets specific standards for commercial distribution.


• Packaging: The processed IRA-64 raw rice is then packaged for distribution and sale. Packaging is designed to protect the rice from external factors such as moisture, pests, and contaminants.

About Indian Sugandha Rice :-

• Distinctive Flavor: Sugandha Non-Basmati Rice is known for its highly flavorful, long, and slender grains. The distinct aroma and taste make it a popular choice among consumers.


• Nutrient-Rich: Sugandha rice is rich in nutrients, making it a healthy choice for meals. It provides essential carbohydrates and other nutrients, contributing to a balanced diet.


• Versatility in Cooking: Sugandha Non-Basmati Rice is versatile in the kitchen and can be used in various culinary applications. It is suitable for preparing a wide range of rice dishes, from biryanis to everyday meals.


• Culinary Consistency: The consistent flavor profile of Sugandha rice makes it a reliable ingredient for chefs and home cooks. Its taste remains true even after cooking, enhancing the overall dining experience.


• Cultivation Regions: Sugandha rice is typically cultivated in specific regions of India, known for providing the ideal growing conditions. These regions include states such as Uttar Pradesh, Haryana, Punjab, and Uttarakhand.


• Aromatic Qualities: The rice is naturally fragrant, adding a delightful aroma to dishes. Its aromatic qualities make it a preferred choice for those who appreciate flavorful rice varieties.


• Cooking Characteristics: When cooked, Sugandha rice grains maintain their individuality and do not stick together excessively. This characteristic contributes to the appealing texture of the cooked rice.


• Popular in Kitchens: Sugandha Non-Basmati Rice is widely used in both household kitchens and commercial establishments. Its popularity stems from its combination of flavor, aroma, and cooking consistency.


• Culinary Preference: Chefs and cooks appreciate Sugandha rice for its ability to complement a variety of dishes, allowing for creativity in the kitchen.


• Consumer Satisfaction: The brand's commitment to delivering high-quality, flavorful rice contributes to customer satisfaction, making Sugandha Non-Basmati Rice a trusted choice.

Milling & Grading Process :-

• Cultivation: Sugandha Raw Rice is cultivated in regions with suitable climate and soil conditions. These regions often include states like Uttar Pradesh, Haryana, Punjab, and Uttarakhand in India.


• Land Preparation: Farmers prepare the land for rice cultivation by plowing and leveling the fields. Adequate water supply is essential, and fields may be flooded to create a conducive environment for rice growth.


• Seed Selection and Planting: High-quality seeds of the Sugandha rice variety are selected for planting. The seeds are sown in nurseries, and young seedlings are later transplanted to the main fields when they reach a suitable height.


• Growth and Maturation: The rice plants grow in the fields, requiring consistent water supply throughout their growth cycle. The maturation period varies, but once the rice grains reach their desired size and maturity, the crop is ready for harvesting.


• Harvesting: Harvesting is typically done when the rice plants have reached maturity, and the grains have developed. Farmers use traditional methods like sickle harvesting or modern machinery for larger-scale cultivation.


• Threshing: After harvesting, the rice stalks undergo threshing to separate the grains from the straw. Threshing can be done manually, with tools, or using mechanized threshers.


• Cleaning: The raw rice undergoes a cleaning process to remove impurities such as husk, dust, and other debris. This ensures that the rice is of high quality and free from contaminants.


• Drying: The cleaned rice is spread out in the sun or dried using mechanical dryers to reduce moisture content. Proper drying is crucial for preventing mold growth and ensuring the rice's long-term storage.


• Packaging: Once dried, the Sugandha Raw Rice is packaged in suitable bags or containers. The packaging is designed to protect the rice from environmental factors and maintain its quality.


• Distribution: The packaged Sugandha Raw Rice is ready for distribution to various markets, both domestic and international. The rice is transported to wholesalers, retailers, and other points of sale.

About Indian Sugandha Rice :-

• Distinctive Flavor: Sugandha Non-Basmati Rice is known for its highly flavorful, long, and slender grains. The distinct aroma and taste make it a popular choice among consumers.


• Nutrient-Rich: Sugandha rice is rich in nutrients, making it a healthy choice for meals. It provides essential carbohydrates and other nutrients, contributing to a balanced diet.


• Versatility in Cooking: Sugandha Non-Basmati Rice is versatile in the kitchen and can be used in various culinary applications. It is suitable for preparing a wide range of rice dishes, from biryanis to everyday meals.


• Culinary Consistency: The consistent flavor profile of Sugandha rice makes it a reliable ingredient for chefs and home cooks. Its taste remains true even after cooking, enhancing the overall dining experience.


• Cultivation Regions: Sugandha rice is typically cultivated in specific regions of India, known for providing the ideal growing conditions. These regions include states such as Uttar Pradesh, Haryana, Punjab, and Uttarakhand.


• Aromatic Qualities: The rice is naturally fragrant, adding a delightful aroma to dishes. Its aromatic qualities make it a preferred choice for those who appreciate flavorful rice varieties.


• Cooking Characteristics: When cooked, Sugandha rice grains maintain their individuality and do not stick together excessively. This characteristic contributes to the appealing texture of the cooked rice.


• Popular in Kitchens: Sugandha Non-Basmati Rice is widely used in both household kitchens and commercial establishments. Its popularity stems from its combination of flavor, aroma, and cooking consistency.


• Culinary Preference: Chefs and cooks appreciate Sugandha rice for its ability to complement a variety of dishes, allowing for creativity in the kitchen.


• Consumer Satisfaction: The brand's commitment to delivering high-quality, flavorful rice contributes to customer satisfaction, making Sugandha Non-Basmati Rice a trusted choice.

Milling & Steaming Process :-

• Harvesting and Cleaning: Indian Sugandha Rice is first harvested from the fields when the grains are fully mature. After harvesting, the rice undergoes thorough cleaning to remove impurities, husk, and other debris.


• Soaking: The cleaned rice is then soaked in water. This soaking process helps in preparing the rice for steaming and allows the moisture to penetrate the grains.


• Steaming: The soaked rice is subjected to the steaming process. In this step, the rice is exposed to steam in a controlled environment. The steam heats the grains, and the moisture within the rice turns into steam.


• Pressure Steaming (Parboiling - Optional): In some cases, parboiling is done during the steaming process. Parboiling involves partially boiling the rice in water before steaming. This process helps in preserving the nutrients in the rice and enhancing its nutritional value.


• Cooling: After steaming, the rice is allowed to cool down. This cooling phase is essential to prevent overcooking and to ensure that the grains retain their distinct structure and texture.


• Drying: The steamed Sugandha Rice is then dried to reduce its moisture content. Drying can be done using natural sunlight or mechanical dryers. Proper drying is crucial for the long-term storage of the rice and to prevent the growth of mold.


• Hulling and Milling: Once dried, the rice undergoes the hulling process to remove the outer husk. After hulling, the rice is milled to remove the bran layers, resulting in polished white rice.


• Packaging: The final steamed Sugandha Rice is then packaged for distribution. Packaging is done in a way that protects the rice from external elements and maintains its quality during storage and transportation.

About Indian Sugandha Rice :-

• Distinctive Flavor: Sugandha Non-Basmati Rice is known for its highly flavorful, long, and slender grains. The distinct aroma and taste make it a popular choice among consumers.


• Nutrient-Rich: Sugandha rice is rich in nutrients, making it a healthy choice for meals. It provides essential carbohydrates and other nutrients, contributing to a balanced diet.


• Versatility in Cooking: Sugandha Non-Basmati Rice is versatile in the kitchen and can be used in various culinary applications. It is suitable for preparing a wide range of rice dishes, from biryanis to everyday meals.


• Culinary Consistency: The consistent flavor profile of Sugandha rice makes it a reliable ingredient for chefs and home cooks. Its taste remains true even after cooking, enhancing the overall dining experience.


• Cultivation Regions: Sugandha rice is typically cultivated in specific regions of India, known for providing the ideal growing conditions. These regions include states such as Uttar Pradesh, Haryana, Punjab, and Uttarakhand.


• Aromatic Qualities: The rice is naturally fragrant, adding a delightful aroma to dishes. Its aromatic qualities make it a preferred choice for those who appreciate flavorful rice varieties.


• Cooking Characteristics: When cooked, Sugandha rice grains maintain their individuality and do not stick together excessively. This characteristic contributes to the appealing texture of the cooked rice.


• Popular in Kitchens: Sugandha Non-Basmati Rice is widely used in both household kitchens and commercial establishments. Its popularity stems from its combination of flavor, aroma, and cooking consistency.


• Culinary Preference: Chefs and cooks appreciate Sugandha rice for its ability to complement a variety of dishes, allowing for creativity in the kitchen.


• Consumer Satisfaction: The brand's commitment to delivering high-quality, flavorful rice contributes to customer satisfaction, making Sugandha Non-Basmati Rice a trusted choice.

Milling & Parboiling Process :-

• Soaking: The raw Sugandha Rice is thoroughly cleaned and soaked in water. Soaking helps in preparing the rice for the subsequent parboiling process.


• Steaming: The soaked rice is subjected to the steaming process. In this step, the rice is exposed to steam in a controlled environment. The steam heats the grains, and the moisture within the rice turns into steam.


• Parboiling: After steaming, the rice undergoes the parboiling process. During parboiling, the rice is partially boiled while still in its husk. The rice is typically immersed in hot water, and the heat causes the rice kernels to absorb moisture.


• Cooling: Following the parboiling stage, the rice is allowed to cool down. This cooling phase is essential to stabilize the grains and prevent overcooking.


• Drying: The partially parboiled rice is then dried to reduce its moisture content. Drying can be done using natural sunlight or mechanical dryers. Proper drying ensures that the rice is suitable for milling and storage.


• Husking: The parboiled rice undergoes the husking process to remove the outer husk.


• Milling: After husking, the rice is milled to remove the bran layers. Milling results in polished white rice with enhanced nutritional content and unique texture.


• Packaging: The final parboiled Sugandha Rice is packaged for distribution. Packaging is done to protect the rice from external elements and maintain its quality during storage and transportation.

About Indian Sugandha Rice :-

• Distinctive Flavor: Sugandha Non-Basmati Rice is known for its highly flavorful, long, and slender grains. The distinct aroma and taste make it a popular choice among consumers.


• Nutrient-Rich: Sugandha rice is rich in nutrients, making it a healthy choice for meals. It provides essential carbohydrates and other nutrients, contributing to a balanced diet.


• Versatility in Cooking: Sugandha Non-Basmati Rice is versatile in the kitchen and can be used in various culinary applications. It is suitable for preparing a wide range of rice dishes, from biryanis to everyday meals.


• Culinary Consistency: The consistent flavor profile of Sugandha rice makes it a reliable ingredient for chefs and home cooks. Its taste remains true even after cooking, enhancing the overall dining experience.


• Cultivation Regions: Sugandha rice is typically cultivated in specific regions of India, known for providing the ideal growing conditions. These regions include states such as Uttar Pradesh, Haryana, Punjab, and Uttarakhand.


• Aromatic Qualities: The rice is naturally fragrant, adding a delightful aroma to dishes. Its aromatic qualities make it a preferred choice for those who appreciate flavorful rice varieties.


• Cooking Characteristics: When cooked, Sugandha rice grains maintain their individuality and do not stick together excessively. This characteristic contributes to the appealing texture of the cooked rice.


• Popular in Kitchens: Sugandha Non-Basmati Rice is widely used in both household kitchens and commercial establishments. Its popularity stems from its combination of flavor, aroma, and cooking consistency.


• Culinary Preference: Chefs and cooks appreciate Sugandha rice for its ability to complement a variety of dishes, allowing for creativity in the kitchen.


• Consumer Satisfaction: The brand's commitment to delivering high-quality, flavorful rice contributes to customer satisfaction, making Sugandha Non-Basmati Rice a trusted choice.

Milling & Golden Parboiling Process :-

• Cleaning: The raw Sugandha Rice is thoroughly cleaned to remove impurities and foreign particles.


• Soaking: The cleaned rice is soaked in water, allowing it to absorb moisture and become plump.


• Steaming: The soaked rice is subjected to the steaming process. Steam is applied to the rice, and the moisture within the grains turns into steam.


• Parboiling: After steaming, the rice undergoes the parboiling process. During parboiling, the rice is partially boiled while still in its husk. The rice absorbs additional nutrients and undergoes changes in texture.


• Drying: The partially parboiled rice is dried to reduce its moisture content. Drying can be achieved through natural sunlight or mechanical dryers.


• Husking: The parboiled rice undergoes the husking process to remove the outer husk.


• Polishing: The husked rice is polished to remove any remaining bran layers and create a smooth, shiny appearance.


• Sella Process: The polished rice undergoes the "sella" process, where the rice is treated with a special solution made of water, heat, and pressure. This process further gelatinizes the starches in the rice, giving it a distinctive golden color.


• Drying (Second Phase): The rice is dried again to remove any excess moisture introduced during the sella process.


• Packaging: The final Sugandha Golden Sella Rice is packaged for distribution. Proper packaging ensures the rice's quality is maintained during storage and transportation.

About Indian Sharbati Rice :- 

• Digestibility: Sharbati Rice is renowned for its high fiber content, making it exceptionally easy to digest. It is a preferred choice for those seeking a rice variety that is gentle on the digestive system.


• Affordability: Among the various types of Non-Basmati Rice, Sharbati is known for being one of the most affordable options. It provides a cost-effective yet high-quality choice for consumers.


• Flavor Profile: Sharbati Rice stands out for its delectable flavor, making it a popular choice for a wide range of culinary applications. The grains contribute a rich taste to dishes, enhancing the overall dining experience.


• Aroma: The rice possesses a delicate aroma that adds to its overall appeal. The subtle fragrance of Sharbati Rice can enhance the sensory experience of meals, making it a favorite among consumers.


• Consistency: Sharbati Non-Basmati Rice is known for its wonderful consistency. The grains retain their individuality and do not become sticky when cooked. This characteristic makes it suitable for various rice-based dishes.


• Quality: Sharbati Rice is associated with high quality. The rice undergoes quality checks to ensure that it meets the standards for taste, aroma, and texture. This commitment to quality makes Sharbati Rice a reliable choice for consumers.


• Versatility: Due to its excellent cooking properties, Sharbati Rice is versatile and can be used in a variety of culinary preparations. It complements a wide range of dishes, making it a versatile ingredient in the kitchen.


• Popular Choice: Sharbati Rice is a popular choice among consumers who appreciate its combination of affordability, digestibility, flavor, and aroma. Its popularity extends to various regions and cuisines.

Milling & Grading Process :-

• Cultivation: Sharbati Rice is typically cultivated in the fertile plains of India. The choice of soil, climate conditions, and careful cultivation practices contribute to the development of high-quality grains.


• Harvesting: The rice plants are carefully monitored, and harvesting is done when the grains reach the desired maturity. Proper timing is crucial to ensure that the grains have the right texture and flavor.


• Cleaning and Drying: After harvesting, the rice undergoes thorough cleaning to remove impurities, debris, and husk. The cleaned rice is then spread out to dry in the sun. This drying process is essential for achieving the desired moisture content.


• Milling: The dried rice is taken to milling facilities where it undergoes the milling process. Milling involves removing the outer husk, bran layers, and polishing the grains. For Sharbati Raw Rice, the milling process retains the bran layer to preserve the nutritional value.


• Grading: The milled rice is carefully graded to ensure uniformity in size and quality. Grading helps separate the rice into different categories based on factors such as grain length and appearance.


• Packaging: The final step involves packaging the processed Sharbati Raw Rice. The rice is packed in clean and hygienic conditions to maintain its freshness and quality. Proper packaging also protects the rice from external contaminants.

About Indian Sharbati Rice :- 

• Digestibility: Sharbati Rice is renowned for its high fiber content, making it exceptionally easy to digest. It is a preferred choice for those seeking a rice variety that is gentle on the digestive system.


• Affordability: Among the various types of Non-Basmati Rice, Sharbati is known for being one of the most affordable options. It provides a cost-effective yet high-quality choice for consumers.


• Flavor Profile: Sharbati Rice stands out for its delectable flavor, making it a popular choice for a wide range of culinary applications. The grains contribute a rich taste to dishes, enhancing the overall dining experience.


• Aroma: The rice possesses a delicate aroma that adds to its overall appeal. The subtle fragrance of Sharbati Rice can enhance the sensory experience of meals, making it a favorite among consumers.


• Consistency: Sharbati Non-Basmati Rice is known for its wonderful consistency. The grains retain their individuality and do not become sticky when cooked. This characteristic makes it suitable for various rice-based dishes.


• Quality: Sharbati Rice is associated with high quality. The rice undergoes quality checks to ensure that it meets the standards for taste, aroma, and texture. This commitment to quality makes Sharbati Rice a reliable choice for consumers.


• Versatility: Due to its excellent cooking properties, Sharbati Rice is versatile and can be used in a variety of culinary preparations. It complements a wide range of dishes, making it a versatile ingredient in the kitchen.


• Popular Choice: Sharbati Rice is a popular choice among consumers who appreciate its combination of affordability, digestibility, flavor, and aroma. Its popularity extends to various regions and cuisines.

Milling & Parboiling Process :-

• Cleaning and Soaking: The rice is first cleaned to remove impurities and excess dust. It is then soaked in water to prepare it for the parboiling process.


• Steaming: The soaked rice is subjected to steam. The steam helps in gelatinizing the starches in the rice, and it also helps in retaining the nutritional content.


• Drying: After steaming, the rice is dried to reduce the moisture content. Drying is a crucial step to prevent the rice from becoming sticky and to enhance its storage stability.


• Husking: The outer husk is removed from the rice grains. Parboiled rice retains a yellowish color due to the absorption of nutrients from the husk during the parboiling process.


• Grading and Sorting: The rice is graded based on size and quality. Any remaining impurities are removed, and the rice is sorted to ensure uniformity.


• Packaging: The final parboiled Sharbati Rice is then packaged and made ready for distribution and consumption.


• Parboiled rice, including Sharbati Rice, is known for its nutritional benefits and the ability to retain more nutrients compared to regular white rice. The process enhances the nutritional value, changes the texture of the rice, and results in firmer and separate grains when cooked.

About Indian Sharbati Rice :- 

• Digestibility: Sharbati Rice is renowned for its high fiber content, making it exceptionally easy to digest. It is a preferred choice for those seeking a rice variety that is gentle on the digestive system.


• Affordability: Among the various types of Non-Basmati Rice, Sharbati is known for being one of the most affordable options. It provides a cost-effective yet high-quality choice for consumers.


• Flavor Profile: Sharbati Rice stands out for its delectable flavor, making it a popular choice for a wide range of culinary applications. The grains contribute a rich taste to dishes, enhancing the overall dining experience.


• Aroma: The rice possesses a delicate aroma that adds to its overall appeal. The subtle fragrance of Sharbati Rice can enhance the sensory experience of meals, making it a favorite among consumers.


• Consistency: Sharbati Non-Basmati Rice is known for its wonderful consistency. The grains retain their individuality and do not become sticky when cooked. This characteristic makes it suitable for various rice-based dishes.


• Quality: Sharbati Rice is associated with high quality. The rice undergoes quality checks to ensure that it meets the standards for taste, aroma, and texture. This commitment to quality makes Sharbati Rice a reliable choice for consumers.


• Versatility: Due to its excellent cooking properties, Sharbati Rice is versatile and can be used in a variety of culinary preparations. It complements a wide range of dishes, making it a versatile ingredient in the kitchen.


• Popular Choice: Sharbati Rice is a popular choice among consumers who appreciate its combination of affordability, digestibility, flavor, and aroma. Its popularity extends to various regions and cuisines.

Milling & Steaming Process :-

• Cleaning and Soaking: The rice is thoroughly cleaned to remove impurities and excess dust. After cleaning, the rice is soaked in water. Soaking helps in making the rice grains softer and aids in uniform cooking.


• Steaming: The soaked rice is subjected to steam. Steam is passed through the rice, which helps in gelatinizing the starches present in the rice grains. This process is essential for achieving the desired texture and preventing the rice from becoming overly sticky during cooking.


• Drying: After steaming, the rice is dried to reduce its moisture content. Drying is a critical step to ensure that the rice retains its individual grain structure and does not clump together when cooked.


• Husking: The outer husk is removed from the rice grains. This step is common in the processing of all types of rice. For Sharbati Steam Rice, the husking process helps in obtaining polished, white rice grains.


• Grading and Sorting: The rice is graded based on size, quality, and other parameters. It undergoes a sorting process to remove any remaining impurities and ensure uniformity in appearance.


• Packaging: The final Sharbati Steam Rice is packaged in bags or other containers suitable for distribution and consumption.


• The steam rice process contributes to the unique texture and flavor of Sharbati Steam Rice. The rice grains remain separate and have a slightly firmer texture, making it a popular choice for various rice-based dishes. The process also helps in preserving the natural aroma of the rice.

About Indian Sharbati Rice :- 

• Digestibility: Sharbati Rice is renowned for its high fiber content, making it exceptionally easy to digest. It is a preferred choice for those seeking a rice variety that is gentle on the digestive system.


• Affordability: Among the various types of Non-Basmati Rice, Sharbati is known for being one of the most affordable options. It provides a cost-effective yet high-quality choice for consumers.


• Flavor Profile: Sharbati Rice stands out for its delectable flavor, making it a popular choice for a wide range of culinary applications. The grains contribute a rich taste to dishes, enhancing the overall dining experience.


• Aroma: The rice possesses a delicate aroma that adds to its overall appeal. The subtle fragrance of Sharbati Rice can enhance the sensory experience of meals, making it a favorite among consumers.


• Consistency: Sharbati Non-Basmati Rice is known for its wonderful consistency. The grains retain their individuality and do not become sticky when cooked. This characteristic makes it suitable for various rice-based dishes.


• Quality: Sharbati Rice is associated with high quality. The rice undergoes quality checks to ensure that it meets the standards for taste, aroma, and texture. This commitment to quality makes Sharbati Rice a reliable choice for consumers.


• Versatility: Due to its excellent cooking properties, Sharbati Rice is versatile and can be used in a variety of culinary preparations. It complements a wide range of dishes, making it a versatile ingredient in the kitchen.


• Popular Choice: Sharbati Rice is a popular choice among consumers who appreciate its combination of affordability, digestibility, flavor, and aroma. Its popularity extends to various regions and cuisines.

Milling & Golden Parboiling Process :-

• Cleaning and Soaking: The raw Sharbati rice is thoroughly cleaned to remove impurities and dust. It is then soaked in water to bring moisture to the rice.


• Parboiling: Parboiling is a unique step in the process where the rice is partially boiled while still in the husk. The rice is soaked in hot water, steamed, and then dried. This process helps in partially gelatinizing the starches in the rice, making it easier to mill and giving the grains a golden hue.


• Drying: After parboiling, the rice is dried to reduce its moisture content. Drying is crucial for preserving the golden color and preventing the rice from clumping during further processing.


• Husking: The dried, parboiled rice undergoes husking to remove the outer husk. This step reveals the golden-colored rice grains.


• Milling: The husked rice is milled to remove the bran layers, resulting in polished golden rice grains.


• Grading and Sorting: The rice is graded based on quality, size, and other parameters. It undergoes a sorting process to remove any remaining impurities and ensure uniformity.


• Packaging: The final Sharbati Golden Sella Rice is packaged in bags or other containers suitable for distribution and consumption.


• The parboiling process not only imparts the golden color to the rice but also enhances its nutritional value by retaining more nutrients in the grain. Sharbati Golden Sella Rice is known for its unique color, fluffy texture, and ability to absorb flavors well when cooked, making it a popular choice for various rice dishes.

About Indian PR 11/14 Rice :-

• Type of Rice: PR 11/14 is a variety of non-Basmati rice known for its long grains and quick-cooking properties. Unlike Basmati, it has large grains and is not aromatic.


• Grain Size: The rice grains of PR 11/14 are uniform and relatively large in size. This uniformity contributes to a consistent texture when cooked.


• Cooking Properties: One of the notable features of PR 11/14 rice is its quick cooking time. It is preferred for its convenience in the kitchen, making it suitable for various rice dishes.


• Non-Sticky: PR 11/14 rice is known for its non-sticky texture after cooking. The grains remain separate, making it suitable for different culinary applications.


• Nutritional Content: Like other rice varieties, PR 11/14 rice contains a high concentration of carbohydrates, providing a good source of energy.


• Cultivation Regions: The plains of Himachal Pradesh, Haryana, and Punjab are significant regions where PR 11/14 rice is cultivated.


• Versatility: PR 11/14 rice's characteristics make it versatile in the kitchen. It can be used in a variety of recipes and cuisines.


• Popular Choice: Due to its quick cooking time and non-sticky nature, PR 11/14 rice is a popular choice for households and commercial kitchens alike.


• Grading: The rice undergoes grading to ensure quality and consistency, meeting certain standards before reaching consumers.


• Culinary Applications: PR 11/14 rice is suitable for various rice-based dishes such as pulao, biryani, fried rice, and more.


• Overall, PR 11/14 rice is valued for its practicality in the kitchen, making it a preferred choice for those who seek a non-Basmati variety with quick-cooking attributes and large grains.

Milling & Grading Process :-

• Cultivation and Harvesting: PR 11/14 rice is cultivated in regions such as the plains of Himachal Pradesh, Haryana, and Punjab in India. The rice plants are carefully cultivated and monitored until they reach maturity for harvesting.


• Harvesting: The rice fields are harvested when the grains are fully mature. Modern farming machinery or traditional methods, depending on the region, may be used for harvesting.


• Threshing: After harvesting, the rice grains are separated from the husk through a process called threshing. Threshing can be done manually, using machines, or a combination of both.


• Drying: The separated rice grains are spread out to dry in the sun or dried using mechanical dryers. Proper drying is essential to reduce moisture content and prevent the growth of mold.


• Cleaning: The dried rice is thoroughly cleaned to remove impurities, husk fragments, and other foreign materials. Cleaning can involve the use of sieves and other equipment to ensure the rice is of high quality.


• Grading: The rice is graded based on size, shape, and other quality parameters. Grading helps ensure uniformity in the final product. Graded rice is sorted into different categories, including PR 11/14.


• Packaging: The final step involves packaging the PR 11/14 Raw Rice into bags or other containers. Packaging is done in a way that preserves the quality and freshness of the rice.


• Quality Control: Throughout the process, quality control measures are implemented to meet industry standards and ensure consumer satisfaction. Random samples may undergo further testing to verify quality parameters.


• Distribution: The packaged PR 11/14 Raw Rice is then distributed to various markets, both domestic and international, for consumers to purchase and use in their kitchens.

About Indian PR 11/14 Rice :-

• Type of Rice: PR 11/14 is a variety of non-Basmati rice known for its long grains and quick-cooking properties. Unlike Basmati, it has large grains and is not aromatic.


• Grain Size: The rice grains of PR 11/14 are uniform and relatively large in size. This uniformity contributes to a consistent texture when cooked.


• Cooking Properties: One of the notable features of PR 11/14 rice is its quick cooking time. It is preferred for its convenience in the kitchen, making it suitable for various rice dishes.


• Non-Sticky: PR 11/14 rice is known for its non-sticky texture after cooking. The grains remain separate, making it suitable for different culinary applications.


• Nutritional Content: Like other rice varieties, PR 11/14 rice contains a high concentration of carbohydrates, providing a good source of energy.


• Cultivation Regions: The plains of Himachal Pradesh, Haryana, and Punjab are significant regions where PR 11/14 rice is cultivated.


• Versatility: PR 11/14 rice's characteristics make it versatile in the kitchen. It can be used in a variety of recipes and cuisines.


• Popular Choice: Due to its quick cooking time and non-sticky nature, PR 11/14 rice is a popular choice for households and commercial kitchens alike.


• Grading: The rice undergoes grading to ensure quality and consistency, meeting certain standards before reaching consumers.


• Culinary Applications: PR 11/14 rice is suitable for various rice-based dishes such as pulao, biryani, fried rice, and more.


• Overall, PR 11/14 rice is valued for its practicality in the kitchen, making it a preferred choice for those who seek a non-Basmati variety with quick-cooking attributes and large grains.

Milling & Steaming Process :-

• Cultivation and Harvesting: PR 11/14 rice is cultivated in regions such as the plains of Himachal Pradesh, Haryana, and Punjab in India. The rice plants are carefully cultivated and monitored until they reach maturity for harvesting.


• Harvesting: The rice fields are harvested when the grains are fully mature. Harvesting can be done using modern farming machinery or traditional methods, depending on the region.


• Threshing: After harvesting, the rice grains are separated from the husk through a process called threshing. Threshing can be done manually, using machines, or a combination of both.


• Drying: The separated rice grains are dried in the sun or using mechanical dryers. Proper drying is crucial to reduce moisture content and ensure the rice does not stick together during cooking.


• Steaming: PR 11/14 rice is subjected to a steaming process, which involves exposing the rice grains to steam. Steaming partially cooks the rice, making it easier to mill and giving it a unique texture.


• Drying (Post-Steaming): After steaming, the rice is dried again to remove any excess moisture and stabilize the partially cooked grains.


• Milling: The steamed and dried rice is then sent through milling machines to remove the outer layers, including the bran and husk. Milling helps produce the final polished grains suitable for consumption.


• Cleaning and Grading: The milled rice undergoes thorough cleaning to remove any remaining impurities. Grading is done based on size, shape, and quality parameters to ensure uniformity.


• Packaging: The final PR 11/14 Steam Rice is packaged into bags or other containers for distribution. Packaging is done to preserve the freshness and quality of the rice.


• Quality Control: Throughout the process, quality control measures are implemented to meet industry standards and ensure consistency. Random samples may undergo further testing to verify quality parameters.


• Distribution: The packaged PR 11/14 Steam Rice is distributed to various markets, both domestic and international, for consumers to purchase and use in their kitchens.

About Indian PR 11/14 Rice :-

• Type of Rice: PR 11/14 is a variety of non-Basmati rice known for its long grains and quick-cooking properties. Unlike Basmati, it has large grains and is not aromatic.


• Grain Size: The rice grains of PR 11/14 are uniform and relatively large in size. This uniformity contributes to a consistent texture when cooked.


• Cooking Properties: One of the notable features of PR 11/14 rice is its quick cooking time. It is preferred for its convenience in the kitchen, making it suitable for various rice dishes.


• Non-Sticky: PR 11/14 rice is known for its non-sticky texture after cooking. The grains remain separate, making it suitable for different culinary applications.


• Nutritional Content: Like other rice varieties, PR 11/14 rice contains a high concentration of carbohydrates, providing a good source of energy.


• Cultivation Regions: The plains of Himachal Pradesh, Haryana, and Punjab are significant regions where PR 11/14 rice is cultivated.


• Versatility: PR 11/14 rice's characteristics make it versatile in the kitchen. It can be used in a variety of recipes and cuisines.


• Popular Choice: Due to its quick cooking time and non-sticky nature, PR 11/14 rice is a popular choice for households and commercial kitchens alike.


• Grading: The rice undergoes grading to ensure quality and consistency, meeting certain standards before reaching consumers.


• Culinary Applications: PR 11/14 rice is suitable for various rice-based dishes such as pulao, biryani, fried rice, and more.


• Overall, PR 11/14 rice is valued for its practicality in the kitchen, making it a preferred choice for those who seek a non-Basmati variety with quick-cooking attributes and large grains.

Milling & Parboiling Process :- The parboiling process for PR 11/14 Parboiled Rice involves several key steps to enhance the rice's nutritional value and cooking characteristics. Here is an overview of the typical parboiling process:

• Soaking: The raw PR 11/14 rice is thoroughly cleaned and soaked in water. Soaking allows the rice grains to absorb moisture and prepares them for the subsequent processing steps.


• Steaming: The soaked rice is subjected to a steam treatment. Steam is passed through the rice, partially cooking the grains. The steaming process gelatinizes the starches in the rice, making it easier to remove the husk and bran layers.


• Drying: After steaming, the rice is dried to remove excess moisture. Drying is a critical step to ensure the rice doesn't become overly sticky and retains its individual grain structure.


• Husking: The partially cooked and dried rice undergoes husking to remove the outer husk layer. The husking process is followed by milling to further refine the rice grains.


• Polishing: The rice is polished to remove any remaining bran particles and to achieve a shiny appearance. Polishing enhances the visual appeal of the rice.


• Grading: The parboiled rice is graded based on size, shape, and quality criteria. Grading ensures uniformity in the final product.


• Packaging: The PR 11/14 Parboiled Rice is packaged into bags or other containers for distribution. Proper packaging is crucial to protect the rice from moisture and external contaminants.


• Quality Control: Throughout the parboiling process, quality control measures are implemented to maintain consistency. Samples may undergo testing for various parameters to ensure the rice meets quality standards.


• Distribution: The packaged PR 11/14 Parboiled Rice is distributed to markets for consumers to purchase and use in cooking.


• Parboiling is a technique that offers several advantages, including improved nutritional content, reduced breakage during milling, and enhanced grain firmness. PR 11/14 Parboiled Rice, produced through this process, is known for its ability to retain nutrients and produce separate, fluffy grains when cooked. Specific details of the process may vary depending on the milling facility and regional practices.

About Indian PR 11/14 Rice :-

• Type of Rice: PR 11/14 is a variety of non-Basmati rice known for its long grains and quick-cooking properties. Unlike Basmati, it has large grains and is not aromatic.


• Grain Size: The rice grains of PR 11/14 are uniform and relatively large in size. This uniformity contributes to a consistent texture when cooked.


• Cooking Properties: One of the notable features of PR 11/14 rice is its quick cooking time. It is preferred for its convenience in the kitchen, making it suitable for various rice dishes.


• Non-Sticky: PR 11/14 rice is known for its non-sticky texture after cooking. The grains remain separate, making it suitable for different culinary applications.


• Nutritional Content: Like other rice varieties, PR 11/14 rice contains a high concentration of carbohydrates, providing a good source of energy.


• Cultivation Regions: The plains of Himachal Pradesh, Haryana, and Punjab are significant regions where PR 11/14 rice is cultivated.


• Versatility: PR 11/14 rice's characteristics make it versatile in the kitchen. It can be used in a variety of recipes and cuisines.


• Popular Choice: Due to its quick cooking time and non-sticky nature, PR 11/14 rice is a popular choice for households and commercial kitchens alike.


• Grading: The rice undergoes grading to ensure quality and consistency, meeting certain standards before reaching consumers.


• Culinary Applications: PR 11/14 rice is suitable for various rice-based dishes such as pulao, biryani, fried rice, and more.


• Overall, PR 11/14 rice is valued for its practicality in the kitchen, making it a preferred choice for those who seek a non-Basmati variety with quick-cooking attributes and large grains.

Milling & Gloden Parboiling Process :- The parboiling process for PR11/14 Golden Parboiled Rice involves several key steps to enhance the rice's nutritional value and cooking characteristics. Here is an overview of the typical parboiling process for PR11/14 Golden Parboiled Rice:

• Soaking: The raw PR11/14 rice is thoroughly cleaned and soaked in water. Soaking allows the rice grains to absorb moisture and prepares them for the subsequent processing steps


• Steaming: The soaked rice is subjected to a steam treatment. Steam is passed through the rice, partially cooking the grains. The steaming process gelatinizes the starches in the rice, making it easier to remove the husk and bran layers.


• Drying: After steaming, the rice is dried to remove excess moisture. Drying is a critical step to ensure the rice doesn't become overly sticky and retains its individual grain structure.


• Husking: The partially cooked and dried rice undergoes husking to remove the outer husk layer. The husking process is followed by milling to further refine the rice grains.


• Parboiling Solution Treatment: The rice is treated with a parboiling solution, which may include water, steam, and sometimes edible oil. This treatment further ensures that the rice grains are fully parboiled, enhancing their nutritional content and color.


• Drying (Second Phase): The rice undergoes a second drying phase to remove any residual moisture from the parboiling solution treatment. Proper drying is crucial to prevent the rice from becoming sticky during cooking.


• Polishing: The rice is polished to remove any remaining bran particles and to achieve the characteristic golden color. Polishing enhances the visual appeal of the rice.


• Grading: The PR11/14 Golden Parboiled Rice is graded based on size, shape, and quality criteria. Grading ensures uniformity in the final product.


• Packaging: The rice is packaged into bags or other containers for distribution. Proper packaging is crucial to protect the rice from moisture and external contaminants.


• Quality Control: Throughout the parboiling process, quality control measures are implemented to maintain consistency. Samples may undergo testing for various parameters to ensure the rice meets quality standards.


• Distribution: The packaged PR11/14 Golden Parboiled Rice is distributed to markets for consumers to purchase and use in cooking.


• Parboiling imparts a golden color to the rice, and the process helps retain nutrients, resulting in rice that is more nutritious and less prone to breakage during cooking. Specific details of the process may vary depending on the milling facility and regional practices.

About Indian Parmal Rice (Long Grain Rice) :- Indian Parmal Rice, often referred to as PR106 or PR47, is a type of Non-Basmati Rice known for its long grains. Here are key points about Indian Parmal Rice:

• Long-Grain Variety: Parmal Rice is characterized by long grains, making it a non-Basmati rice variety with distinct culinary characteristics.


• Non-Basmati Type: Unlike Basmati rice, Parmal is a non-Basmati variety. While it may not have the aromatic properties of Basmati, it is valued for its own set of qualities.


• Comparison to IRA 64 Long Grain Rice: Parmal Rice is often compared to IRA 64 Long Grain Rice, another popular non-Basmati variety. The key differences include slightly longer grains in Parmal and its frequent consumption in the form of parboiled rice.


• Cultivation Regions: The primary cultivation regions for Parmal Rice are located in the northern Indian states of Punjab and Haryana. The climate and soil conditions in these regions contribute to the quality and characteristics of Parmal Rice.


• Parboiled Consumption: One distinctive feature of Parmal Rice is its common consumption in the form of parboiled rice. Parboiling involves partially boiling the rice in the husk before milling. This process helps retain nutrients and changes the texture of the rice.


• Food Applications: Parmal Rice, with its long grains, is suitable for various culinary applications. It can be used in a variety of rice dishes, and its parboiled form adds versatility to its use in different cuisines.

Milling & Grading Process :- The process of cultivating and processing Indian Parmal Raw Rice involves several stages, ensuring the production of high-quality rice. Here is an overview of the typical process:

• Cultivation: Parmal Rice is cultivated in specific regions, primarily in the northern Indian states of Punjab and Haryana. The choice of these regions is influenced by suitable climate and soil conditions that contribute to the quality of the rice.


• Planting and Growth: Farmers plant Parmal Rice seeds in prepared fields. The crop undergoes the growth stages, including germination, seedling, vegetative growth, flowering, and grain formation.


• Harvesting: Once the rice grains have matured, the crop is ready for harvesting. Farmers typically harvest the rice by cutting the stalks and collecting the grains.


• Threshing: Threshing is the process of separating the rice grains from the harvested stalks. Traditional methods involve beating the harvested crop to remove the grains.


• Drying: The separated rice grains contain moisture and need to be dried to prevent spoilage. Grains are spread out in the sun or mechanically dried to achieve the desired moisture content.


• Cleaning: After drying, the rice undergoes a cleaning process to remove impurities such as dust, husk, and other debris. Cleaning ensures that the rice is of high purity.


• Milling: The cleaned rice undergoes milling to remove the outer layers, including the husk, bran, and germ. The result is brown rice, which retains more nutrients.


• Polishing (Optional): Some varieties of Parmal Rice may undergo polishing to enhance appearance. Polishing involves removing the remaining bran layer, resulting in white rice.


• Grading: Grading involves sorting the rice based on size, shape, and quality. The goal is to ensure uniformity in the final product.


• Packaging: The processed Parmal Raw Rice is then packaged in suitable materials to protect it from moisture, contaminants, and external factors. Proper packaging helps maintain the quality of the rice during storage and transportation.


• Quality Control: Throughout the process, quality control measures are implemented to meet industry standards. Random samples may undergo testing for factors such as moisture content and impurity levels.


• The entire process, from cultivation to packaging, aims to deliver high-quality Parmal Raw Rice to consumers. Each stage requires careful attention to detail to ensure that the rice meets the desired standards for texture, taste, and nutritional value.

About Indian Parmal Rice (Long Grain Rice) :- Indian Parmal Rice, often referred to as PR106 or PR47, is a type of Non-Basmati Rice known for its long grains. Here are key points about Indian Parmal Rice:

• Long-Grain Variety: Parmal Rice is characterized by long grains, making it a non-Basmati rice variety with distinct culinary characteristics.


• Non-Basmati Type: Unlike Basmati rice, Parmal is a non-Basmati variety. While it may not have the aromatic properties of Basmati, it is valued for its own set of qualities.


• Comparison to IRA 64 Long Grain Rice: Parmal Rice is often compared to IRA 64 Long Grain Rice, another popular non-Basmati variety. The key differences include slightly longer grains in Parmal and its frequent consumption in the form of parboiled rice.


• Cultivation Regions: The primary cultivation regions for Parmal Rice are located in the northern Indian states of Punjab and Haryana. The climate and soil conditions in these regions contribute to the quality and characteristics of Parmal Rice.


• Parboiled Consumption: One distinctive feature of Parmal Rice is its common consumption in the form of parboiled rice. Parboiling involves partially boiling the rice in the husk before milling. This process helps retain nutrients and changes the texture of the rice.


• Food Applications: Parmal Rice, with its long grains, is suitable for various culinary applications. It can be used in a variety of rice dishes, and its parboiled form adds versatility to its use in different cuisines.

Milling & Parboiling Process :- The parboiling process for Indian Parmal Rice involves specific steps to enhance its nutritional value and alter the texture of the grains. Parboiling is a method where rice is partially boiled in the husk, and then the rice undergoes milling to produce parboiled rice. Here is an overview of the parboiling process for Parmal Rice:

• Soaking: The process begins with soaking the raw, unhusked Parmal Rice in water. The soaking period allows water to penetrate the rice grains.


• Steaming: After soaking, the rice is subjected to steam. Steam helps transfer heat to the soaked rice, initiating the gelatinization process.


• Parboiling Tanks: The rice, now partially cooked, is moved to parboiling tanks. These tanks are equipped with steam pipes that maintain the required temperature.


• Steaming Under Pressure: The rice is subjected to steam under pressure, ensuring thorough cooking. This step is critical for gelatinizing the starches in the rice.


• Drying: Once parboiled, the rice is dried to reduce moisture content. Drying is often done in large, heated dryers or through sun drying.


• Hulling: The next step involves removing the outer husk from the parboiled rice. The husk is separated, leaving the parboiled brown rice.


• Milling: The parboiled rice undergoes milling to remove the remaining layers, including the bran. This step results in the production of parboiled white rice.


• Polishing (Optional): Some varieties of Parmal Parboiled Rice may undergo polishing to achieve a glossy appearance. Polishing involves removing any remaining bran layer.


• Grading: The parboiled rice is graded based on size, shape, and quality. Grading ensures uniformity in the final product.


• Packaging: The processed Parmal Parboiled Rice is then packaged for distribution. Packaging materials protect the rice from moisture, contaminants, and external factors.


• The parboiling process not only alters the color and texture of the rice but also helps retain more nutrients in the grains. It enhances the nutritional value of the rice and contributes to its unique characteristics. The resulting parboiled rice is known for its improved cooking properties, firmer texture, and enhanced nutritional content.

About Indian Parmal Rice (Long Grain Rice) :- Indian Parmal Rice, often referred to as PR106 or PR47, is a type of Non-Basmati Rice known for its long grains. Here are key points about Indian Parmal Rice:

• Long-Grain Variety: Parmal Rice is characterized by long grains, making it a non-Basmati rice variety with distinct culinary characteristics.


• Non-Basmati Type: Unlike Basmati rice, Parmal is a non-Basmati variety. While it may not have the aromatic properties of Basmati, it is valued for its own set of qualities.


• Comparison to IRA 64 Long Grain Rice: Parmal Rice is often compared to IRA 64 Long Grain Rice, another popular non-Basmati variety. The key differences include slightly longer grains in Parmal and its frequent consumption in the form of parboiled rice.


• Cultivation Regions: The primary cultivation regions for Parmal Rice are located in the northern Indian states of Punjab and Haryana. The climate and soil conditions in these regions contribute to the quality and characteristics of Parmal Rice.


• Parboiled Consumption: One distinctive feature of Parmal Rice is its common consumption in the form of parboiled rice. Parboiling involves partially boiling the rice in the husk before milling. This process helps retain nutrients and changes the texture of the rice.


• Food Applications: Parmal Rice, with its long grains, is suitable for various culinary applications. It can be used in a variety of rice dishes, and its parboiled form adds versatility to its use in different cuisines.

Milling & Steaming Process :- The steaming process for Indian Parmal Rice involves specific steps to alter the texture and prepare the rice for consumption. Steaming is a common method used to partially cook rice before further processing. Here is an overview of the steaming process for Parmal Steam Rice:

• Cleaning and Soaking: Raw, unhusked Parmal Rice is cleaned to remove impurities. The rice is then soaked in water, allowing it to absorb moisture.


• Steaming Chambers: The soaked rice is transferred to steaming chambers. These chambers are equipped with steam pipes that allow controlled steaming.


• Steaming: Steam is introduced into the chambers, enveloping the rice. The rice undergoes steaming at a specific temperature and duration.


• Partial Cooking: Steaming partially cooks the rice, causing the grains to swell and become firmer. The starches in the rice undergo gelatinization during this process.


• Cooling: After steaming, the partially cooked rice is allowed to cool. Cooling helps stabilize the rice and prevents it from overcooking.


• Drying: The cooled Parmal Steam Rice is subjected to drying to reduce excess moisture. Drying can be done through natural methods or using heated dryers.


• Hulling: The outer husk of the steamed rice is removed through hulling. This step results in brown rice with the bran layer intact.


• Milling: The brown rice undergoes milling to remove the bran layer. Milling produces polished white rice.


• Polishing (Optional): Some varieties of Parmal Steam Rice may undergo polishing for a glossy appearance. Polishing involves removing any remaining bran.


• Grading: The steamed rice is graded based on size, quality, and appearance. Grading ensures uniformity in the final product.


• Packaging: The processed Parmal Steam Rice is packaged for distribution. Packaging materials protect the rice from moisture, contaminants, and external factors.


• The steaming process enhances the firmness and texture of the rice while preserving some of its natural characteristics. Parmal Steam Rice is known for its ability to absorb flavors well during cooking, making it suitable for various culinary applications. The resulting rice is firm, separate, and retains a portion of the bran layer, contributing to its nutritional profile.

About Indian Parmal Rice (Long Grain Rice) :- Indian Parmal Rice, often referred to as PR106 or PR47, is a type of Non-Basmati Rice known for its long grains. Here are key points about Indian Parmal Rice:

• Long-Grain Variety: Parmal Rice is characterized by long grains, making it a non-Basmati rice variety with distinct culinary characteristics.


• Non-Basmati Type: Unlike Basmati rice, Parmal is a non-Basmati variety. While it may not have the aromatic properties of Basmati, it is valued for its own set of qualities.


• Comparison to IRA 64 Long Grain Rice: Parmal Rice is often compared to IRA 64 Long Grain Rice, another popular non-Basmati variety. The key differences include slightly longer grains in Parmal and its frequent consumption in the form of parboiled rice.


• Cultivation Regions: The primary cultivation regions for Parmal Rice are located in the northern Indian states of Punjab and Haryana. The climate and soil conditions in these regions contribute to the quality and characteristics of Parmal Rice.


• Parboiled Consumption: One distinctive feature of Parmal Rice is its common consumption in the form of parboiled rice. Parboiling involves partially boiling the rice in the husk before milling. This process helps retain nutrients and changes the texture of the rice.


• Food Applications: Parmal Rice, with its long grains, is suitable for various culinary applications. It can be used in a variety of rice dishes, and its parboiled form adds versatility to its use in different cuisines.

Milling & Golden Parboiling Process :- The Golden Sella process involves specific steps to parboil and then sella (dry) the rice, giving it a golden color and distinct characteristics. Here is an overview of the process for producing Parmal Golden Sella Rice:

• Cleaning and Soaking: Raw, unhusked Parmal Rice is thoroughly cleaned to remove impurities. The rice is soaked in water, allowing it to absorb moisture.


• Parboiling: The soaked rice is subjected to the parboiling process. Parboiling involves partially cooking the rice while it is still in the husk. The rice is steamed under controlled conditions, causing the grains to absorb moisture and undergo gelatinization.


• Drying: After parboiling, the rice is spread out to dry. The drying process stabilizes the rice and prepares it for the next step.


• Hulling: The outer husk is removed from the partially cooked rice through hulling. The result is brown rice with the bran layer intact.


• Sella (Drying): The parboiled rice is then subjected to the sella (drying) process. During sella, the rice is dried to reduce its moisture content. The drying process imparts a golden color to the rice.


• Milling: The brown, partially cooked, and dried rice undergoes milling to remove the bran layer. Milling produces polished white rice with a golden hue.


• Polishing (Optional): Some varieties of Golden Sella Rice may undergo polishing for a glossy appearance. Polishing involves removing any remaining bran.


• Grading: The Golden Sella Rice is graded based on size, quality, and appearance. Grading ensures uniformity in the final product.


• Packaging: The processed Parmal Golden Sella Rice is packaged for distribution. Packaging materials protect the rice from moisture, contaminants, and external factors.


• Golden Sella Rice is known for its long grains, aromatic fragrance, and the ability to remain separate and fluffy after cooking. The parboiling process enhances the nutritional content of the rice, and the sella drying process gives it a unique texture and appearance. The resulting rice is popular for its use in various culinary applications, particularly in dishes where the individual grains need to remain distinct.

About Indian Sona Masoori Rice:- Sona Masoori is a popular variety of rice known for its distinct characteristics. Here are some key points about Sona Masoori Rice:

• Grain Characteristics: Sona Masoori rice has medium-sized grains that are slender and aromatic. The grains are lightweight, making the rice fluffy and easy to digest.


• Texture and Fragrance: When cooked, Sona Masoori rice has a light and fluffy texture. It exudes a pleasant aroma during and after cooking.


• Nutritional Profile: Sona Masoori rice is low in fat and cholesterol, making it a healthy choice. It contains low levels of protein, which may be suitable for certain dietary preferences.


• Starch Content: The rice has low starch content, contributing to its light and non-sticky texture. The low starch content makes it appealing for those looking for a rice variety that is less heavy.


• Unpolished Variety: Sona Masoori rice is often available in unpolished or semi-polished forms. The fact that it is unpolished means it retains more of its natural nutrients, including fiber.


• Dietary Benefits: Due to its low starch and fat content, Sona Masoori rice is considered a good option for diet-conscious individuals. It is suitable for those seeking a balanced and nutritious diet.


• Cooking Versatility: Sona Masoori rice is versatile and can be used in various culinary applications. It is commonly used in South Indian dishes like biryani, pulao, and as an accompaniment to curries.


• Culinary Preference: The rice is favored for its unique taste and ability to complement a wide range of dishes. It is a staple in many Indian households, especially in regions where it is grown.


• Cultural Significance: Sona Masoori rice holds cultural significance in Indian cuisine, and it is a preferred choice for traditional recipes.


• Packaging and Availability: Sona Masoori rice is available in various packaging options to suit consumer preferences. It is widely available in both local markets and online platforms.


• Sona Masoori rice, with its aromatic fragrance, light texture, and dietary benefits, continues to be a popular choice for consumers looking for a wholesome and versatile rice variety.

Milling & Grading Process :- Sona Masoori Raw Rice is known for its unique taste, fragrance, and versatility in various culinary applications. The process of cultivating and processing Sona Masoori Raw Rice involves several steps:

• Cultivation: Sona Masoori rice is primarily cultivated in the Indian states of Andhra Pradesh and Karnataka, where the climate is conducive to rice cultivation.


• Seed Selection: High-quality seeds of the Sona Masoori rice variety are selected for sowing. These seeds are chosen to ensure the desired characteristics of the rice.


• Field Preparation: Fields are prepared for rice cultivation, and the selected seeds are sown during the appropriate planting season.


• Growth and Harvesting: The rice plants undergo various growth stages, and they are carefully monitored for optimal growth. When the grains reach maturity, the harvesting process begins. Skilled farmers harvest the rice by hand to avoid damage to the grains.


• Drying: After harvesting, the rice is spread out in the sun for drying. This traditional method helps reduce moisture content naturally.


• Cleaning: Once the rice is sufficiently dried, it undergoes a cleaning process to remove any impurities, husk, or debris.


• Milling: The cleaned rice is then taken to mills for milling. In the case of Sona Masoori Raw Rice, it undergoes minimal milling to retain more of its natural nutrients and fiber.


• Packaging: After milling, the Sona Masoori Raw Rice is carefully packaged to preserve its freshness and quality. The packaging may vary depending on consumer preferences and market requirements.


• Distribution: Packaged Sona Masoori Raw Rice is distributed to local markets, grocery stores, and other retail outlets for consumers to purchase.


• Consumption: Consumers purchase Sona Masoori Raw Rice for cooking a variety of dishes, including biryani, pulao, and plain rice to accompany curries

About Indian Sona Masoori Rice:- Sona Masoori is a popular variety of rice known for its distinct characteristics. Here are some key points about Sona Masoori Rice:

• Grain Characteristics: Sona Masoori rice has medium-sized grains that are slender and aromatic. The grains are lightweight, making the rice fluffy and easy to digest.


• Texture and Fragrance: When cooked, Sona Masoori rice has a light and fluffy texture. It exudes a pleasant aroma during and after cooking.


• Nutritional Profile: Sona Masoori rice is low in fat and cholesterol, making it a healthy choice. It contains low levels of protein, which may be suitable for certain dietary preferences.


• Starch Content: The rice has low starch content, contributing to its light and non-sticky texture. The low starch content makes it appealing for those looking for a rice variety that is less heavy.


• Unpolished Variety: Sona Masoori rice is often available in unpolished or semi-polished forms. The fact that it is unpolished means it retains more of its natural nutrients, including fiber.


• Dietary Benefits: Due to its low starch and fat content, Sona Masoori rice is considered a good option for diet-conscious individuals. It is suitable for those seeking a balanced and nutritious diet.


• Cooking Versatility: Sona Masoori rice is versatile and can be used in various culinary applications. It is commonly used in South Indian dishes like biryani, pulao, and as an accompaniment to curries.


• Culinary Preference: The rice is favored for its unique taste and ability to complement a wide range of dishes. It is a staple in many Indian households, especially in regions where it is grown.


• Cultural Significance: Sona Masoori rice holds cultural significance in Indian cuisine, and it is a preferred choice for traditional recipes.


• Packaging and Availability: Sona Masoori rice is available in various packaging options to suit consumer preferences. It is widely available in both local markets and online platforms.


• Sona Masoori rice, with its aromatic fragrance, light texture, and dietary benefits, continues to be a popular choice for consumers looking for a wholesome and versatile rice variety.

Milling & Steaming Process :- Sona Masoori Steamed Rice undergoes a specific steaming process that enhances its texture, taste, and appearance. The steaming process involves several steps to ensure the rice retains its unique characteristics:

• Selection of Sona Masoori Rice: High-quality Sona Masoori rice grains are selected for the steaming process. These grains should be clean, free from impurities, and have the desired characteristics of the Sona Masoori variety.


• Soaking: The selected rice is soaked in water for a specific period. This soaking process helps the grains absorb moisture and prepares them for steaming.


• Steaming: The soaked Sona Masoori rice is then subjected to the steaming process. During steaming, the rice absorbs steam, which penetrates the grains and partially cooks them. The steaming time is carefully controlled to achieve the desired texture. It's a critical step that contributes to the unique fluffiness and separate grain structure of Sona Masoori Steamed Rice.


• Cooling: After steaming, the rice is allowed to cool down. This cooling period helps set the texture and ensures that the rice grains remain separate when cooked.


• Drying: The steamed rice may undergo a drying process to remove excess moisture. Drying is essential to prevent the rice from becoming too sticky during cooking.


• Milling: The steamed Sona Masoori rice is then taken to the milling stage. Milling is done to remove the outer bran layer while retaining the essential nutrients and fiber.


• Packaging: The steamed and milled Sona Masoori Rice is carefully packaged to preserve its freshness and quality. Packaging may vary depending on consumer preferences and market requirements.


• Distribution: Packaged Sona Masoori Steamed Rice is distributed to local markets, grocery stores, and other retail outlets for consumers to purchase.


• Consumption: Consumers use Sona Masoori Steamed Rice for various culinary purposes, including preparing biryani, pulao, and other rice-based dishes. The steaming process enhances the rice's ability to absorb flavors and ensures a delightful dining experience.