Fine quality sonamasoori rice. 25kg bags or buyers requirement.
We are identified as prominent firm in the domain, engaged in offering high grade sona masoori steamed rice. This rice is efficiently processed at our well-cleaned production unit with the aid of latest machinery under experts' supervision. Our professionals make use of excellent packaging material for packing offered rice in order to maintain its natural taste and aroma for longer period of time. It is extensively used for making various tempting dishes like biryani, pulao, pancake, etc. In addition, we provide this sona masoori steamed rice at the most economical price to our clients.
Parboiled rice means that rice will be partially boiled in the husk, so that it won’t lose its natural minerals and vitamins. The three basic steps of parboiling are soaking, steaming and drying. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as india, nepal, myanmar, guinea, bangladesh, pakistan, italy, malaysia, switzerland, sri lanka, south africa, spain, france, nigeria, thailand, and usa. In this process starches in parboiled rice become bioavailability in the diet. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.
It is in general saying that the older the rice be, it will have more delicious and tasty element in it. And generally people prefer to have old rice to eat which is kept for several months after harvesting. Sona Masoori is largely considered to be a healthy dish as it contains less starch and is easily digestible. It is ideal for preparing dishes like sweet pongal, biryani, fried rice, and daily cooking.
Brown rice is ahulled orunmilled rice and it is whole grain rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor, but more nutritious than white rice. Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in the processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the b-complex group
Indian red onions, sona masoori rice, red chili.
Cooking oil like rice bran oil, RBD palm olein, basmati 1121 golden sella rice, basmati 1121 sella rice, basmati 1121 sella rice, basmati parboiled rice, basmati rice, pusa basmati brown rice, pusa basmati golden sella rice, pusa basmati golden sella rice, pusa basmati raw rice, sona masoori brown rice, sona masoori brown rice, sona masoori parboiled rice, sona masoori steamed rice, IR64 parboiled rice, long grain parboiled rice.
White Rice, Ponni Parboil, Basmati, Samba.
Basmati is long grain aromatic rice grown for many centuries in the specific geographical area of indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking, delicious taste, superior aroma and distinct flavor. Basmati rice is unique among other aromatic long grain rice varieties. Agro- climatic conditions of the specific geographical area as well as method of harvesting, processing and aging attribute these characteristic features to basmati rice. Owning to its unique characteristics the scented pearl lends a touch of class that can transform even the most ordinary meal into a gourmet’s delight.
Brown rice is a hulled or unmilledrice and it is whole grain rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor, but more nutritious than white rice. Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in the processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the b-complex group.
It is the least processed form of rice because only the husk is removed and the bran layers remain; thus giving it its color and nutty flavor. The presence of the bran makes brown rice rich in nutrients.
The 1121 Sella Rice offered by us is widely acknowledged for its unique aroma and amazing taste. We provide high quality 1121 Sella Rice which is carefully nurtured and cultivated to retain its nutritional value. The 1121 Sella Rice available with us is rich in nutrition and has soft texture. Therefore it is perfect to be used in various types of cuisines for extravagant treats.
Parboiled rice means that rice will be partially boiled in the husk, so that it won’t lose its natural Minerals and Vitamins. The three basic steps of parboiling are soaking, steaming and drying. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Nepal, Myanmar, Guinea, Bangladesh, Pakistan, Italy, Malaysia, Switzerland, Sri Lanka, South Africa, Spain, France, Nigeria, Thailand, and USA. In this Process starches in parboiled rice become bioavailability in the diet. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.
White rice is milled rice that which husk, bran, and germ removed. Regular-milled white rice, often referred to as “white” or “polished” rice is the most common form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white. This Changes the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. The milling and polishing processes both remove important nutrients. Commonly, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight owing to absorbed cooking water.
Parboiled rice means that rice will be partially boiled in the husk, so that it won’t lose its natural minerals and vitamins. The three basic steps of parboiling are soaking, steaming and drying. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as india, nepal, myanmar, guinea, bangladesh, pakistan, italy, malaysia, switzerland, sri lanka, south africa, spain, france, nigeria, thailand, and usa. In this process starches in parboiled rice become bioavailability in the diet. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.
White rice is produced from brown rice by removing the bran layer and the germ. The bran layer is removed from the kernel by applying friction to the grain surface either by rubbing the grains against an abrasive surface or against each other. The amount of bran removed is normally between 8-10% of the total paddy weight but this will vary according to the variety and degree of whiteness required.
This refers to rough rice that has gone through a steam-pressure process before milling; parboiling increases the percentage of head rice and the vitamin content of milled rice. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.
Pusa-sella-rice is the hybrid variety of basmati rice that possess 100% purity, long grain, aromatic fragrance and non-sticky after cooking. The distinctive taste and enticing aroma has made long grain pusa basmati rice highly acclaimed in the national as well as international market. Additionally, we are enlisted amongst the prime golden pusa basmati rice exporters from india.
White rice is produced from brown rice by removing the bran layer and the germ. The bran layer is removed from the kernel by applying friction to the grain surface either by rubbing the grains against an abrasive surface or against each other. The amount of bran removed is normally between 8-10% of the total paddy weight but this will vary according to the variety and degree of whiteness required.
This refers to rough rice that has gone through a steam-pressure process before milling; parboiling increases the percentage of head rice and the vitamin content of milled rice. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.
