1121 Steam Basmati Rice
Steam 1121 is the most traded form of the variety in Indian, UK and US restaurant kitchens: the brief steaming keeps grains separate through a full service while retaining most of the aroma.
Non-Basmati · Steam
Parmal Steam Rice
Parmal Steam firms the grain and reduces breakage, giving canteens and caterers a separate, non-sticky rice at one of the lowest costs per plate.
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- 6.50 mm grain
- Off-white, slightly translucent
- Cooks in 15–18 minutes
Grading docket
SteamParmal Steam Rice
Off-white, slightly translucent
- Avg grain length
- 6.50 mm
- Cooked length
- 11–12 mm
- Moisture
- 13.0% max
- Broken
- 5.0% max
Sortex cleaned · grading report per lot
What is Parmal Steam Rice?
Parmal Steam Rice is Parmal rice that has been steamed briefly in the husk before drying and milling, which firms the grain, cuts breakage and makes the cooked rice less sticky while keeping most of the raw aroma. Parmal Steam firms the grain and reduces breakage, giving canteens and caterers a separate, non-sticky rice at one of the lowest costs per plate.
Om Prasadam mills and grades Parmal Steam Rice to a typical average raw grain length of 6.50 mm, with 13.0% moisture and 5.0% broken grains at most. It cooks to 11–12 mm in 15–18 minutes and keeps for 18 months in dry storage.
Reference
Parmal Steam Rice specification
| Variety | Parmal rice |
|---|---|
| Processing | Steam |
| Colour | Off-white, slightly translucent |
| Avg raw grain length | 6.50 mm |
| Avg cooked length | 11–12 mm (1.7×) |
| Moisture (max) | 13.0% |
| Broken (max) | 5.0% |
| Aroma | None |
| Cooking time | 15–18 minutes |
| Rice : water | 1 : 2 |
| Shelf life | 18 months |
| ITC(HS) code | 1006 30 90 |
| Packing | 1 / 5 / 10 / 25 / 40 / 50 kg |
Figures are typical; the lot analysis report shipped with your consignment is binding. Ask for a sample or a firm quote.
How is Parmal Steam Rice processed?
Steam processing gives a firmer, non-sticky grain that holds through bulk cooking and reheating, with most of the raw aroma retained. At the mill the sequence is:
- Paddy is cleaned and soaked for a short period.
- A short cycle of live steam sets the outer layer of the grain inside the husk.
- The paddy is dried slowly back to milling moisture so the grain does not crack.
- It is hulled, polished, graded by length and sortex colour-sorted.
- Every lot is tested for moisture, broken percentage and grain length before packing.
Parmal rice
How does Parmal Steam Rice compare with other Parmal types?
The same Parmal paddy, processed 4 ways. Processing changes colour, cooking time and shelf life; it does not change the variety.
| Type | Colour | Moisture (max) | Broken (max) | Cooking time | Rice : water | Shelf life |
|---|---|---|---|---|---|---|
| Parmal Raw Rice | Natural creamy white | 14.0% | 5.0% | 12–15 minutes | 1 : 1.75–2 | 12 months |
| Parmal Steam Rice | Off-white, slightly translucent | 13.0% | 5.0% | 15–18 minutes | 1 : 2 | 18 months |
| Parmal White Sella Rice | Bright white, opaque | 12.0% | 2.0% | 18–22 minutes | 1 : 2.25–2.5 | 24 months |
| Parmal Creamy Sella Rice | Light cream | 12.0% | 2.0% | 18–22 minutes | 1 : 2.25 | 24 months |
Who buys it
Where Parmal Steam Rice sells
Restaurants, caterers and retail buyers who want separate grains without the colour of sella. These are the markets where steam rice moves in the most volume.
Questions buyers ask
Parmal Steam Rice: common questions
Parmal Steam Rice is steamed briefly in the husk before drying and milling, which firms the grain, cuts breakage and makes the cooked rice less sticky while keeping most of the raw aroma; Parmal Raw Rice is milled straight from dried paddy with no soaking or heat treatment, so the grain keeps its full natural aroma and cooks soft and fluffy. In the pot, Parmal Steam Rice gives a firmer, non-sticky grain that holds through bulk cooking and reheating, with most of the raw aroma retained. It cooks in 15–18 minutes and keeps for 18 months, against 12–15 minutes and 12 months for Parmal Raw Rice.
Rinse Parmal Steam Rice two or three times, soak it for about 30 minutes, then cook at about 1 : 2 rice to water for 15–18 minutes. The grain cooks to an average length of 11–12 mm, roughly 1.7× its raw length of 6.50 mm.
Parmal Steam Rice keeps for 18 months from the packing date in cool, dry storage away from direct sunlight. The steam treatment seals the grain, which is why it keeps longer than raw rice.
Parmal Steam Rice is packed in 1 / 5 / 10 / 25 / 40 / 50 kg — retail packs of 1, 5 and 10 kg and bulk bags of 25, 40 and 50 kg in PP, BOPP or jute, plain or printed with your own brand. A 20ft container carries about 26 metric tonnes, and mixed containers are accepted from 5 tonnes per grade.
Parmal Steam Rice is exported from India under ITC(HS) code 1006 30 90, within heading 1006 30 for semi-milled or wholly milled rice. The final classification is confirmed on the shipping bill for each consignment.
Steam rice
Other steam rice we mill
Pusa Steam Basmati Rice
Pusa Steam Basmati is a value-led restaurant rice: firmer and less sticky than raw Pusa, with enough elongation for biryani at a lower cost per plate than 1121.
1509 Steam Basmati Rice
1509 Steam Basmati is a popular 1121 alternative in restaurant kitchens, cooking to a long, separate grain at a lower price per tonne.
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