The defining characteristic of 1121 Extra Long White Sella Basmati Rice is its exceptionally long grain length. These slender grains can range from 8.05 to 8.3 mm in length, making them one of the longest varieties of basmati rice available.
Like all basmati rice varieties, 1121 Extra Long White Sella Basmati Rice is prized for its delightful aroma. The grains emanate a distinct fragrance reminiscent of pandan leaves or jasmine flowers, which enhances the overall dining experience.
When cooked properly, 1121 Extra Long White Sella Basmati Rice exhibits a light and fluffy texture with well-separated grains. This characteristic makes it an ideal choice for a variety of dishes, from pilafs to biryanis.
One of the unique features of this variety is its parboiled or Sella treatment. During this process, the rice grains are partially boiled in the husk, resulting in firmer grains that retain their shape and texture even after cooking. Parboiling also helps in nutrient retention and reduces the risk of overcooking or becoming mushy.
1121 Extra Long White Sella Basmati Rice is versatile and can be used in a wide range of culinary applications. It pairs well with various meats, vegetables, and sauces, making it suitable for traditional Indian dishes like biryanis, pulao, or simply as a side dish.
Basmati rice, including 1121 Extra Long White Sella Basmati Rice, is naturally low in fat and cholesterol and contains essential nutrients such as carbohydrates, fiber, and B vitamins. The parboiling process helps in retaining these nutrients, making it a nutritious choice for a balanced diet.
As a premium variety of basmati rice, 1121 Extra Long White Sella Basmati Rice is carefully cultivated and processed to meet high-quality standards. Each grain undergoes rigorous quality control measures to ensure uniformity, consistency, and superior taste.
These key features make 1121 Extra Long White Sella Basmati Rice a sought-after choice among consumers who appreciate the exquisite taste, aroma, and texture of this premium rice variety.