1121 White Sella Basmati Rice
1121 White Sella pairs the longest commercial Basmati grain with the strength of full parboiling, so it stays extra-long and unbroken in mandi and kabsa pots cooked in very large batches.
Non-Basmati · White Sella
Parmal White Sella Rice
Parmal White Sella is a low-cost bulk sella used in institutional catering, labour-camp supply and re-export where price leads.
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- 6.50 mm grain
- Bright white, opaque
- Cooks in 18–22 minutes
Grading docket
White SellaParmal White Sella Rice
Bright white, opaque
- Avg grain length
- 6.50 mm
- Cooked length
- 11–12 mm
- Moisture
- 12.0% max
- Broken
- 2.0% max
Sortex cleaned · grading report per lot
What is Parmal White Sella Rice?
Parmal White Sella Rice is Parmal rice that has been fully parboiled — soaked, steamed and dried in the husk — then milled and polished to a bright white finish. Parmal White Sella is a low-cost bulk sella used in institutional catering, labour-camp supply and re-export where price leads.
Om Prasadam mills and grades Parmal White Sella Rice to a typical average raw grain length of 6.50 mm, with 12.0% moisture and 2.0% broken grains at most. It cooks to 11–12 mm in 18–22 minutes and keeps for 24 months in dry storage.
Reference
Parmal White Sella Rice specification
| Variety | Parmal rice |
|---|---|
| Processing | White Sella |
| Colour | Bright white, opaque |
| Avg raw grain length | 6.50 mm |
| Avg cooked length | 11–12 mm (1.7×) |
| Moisture (max) | 12.0% |
| Broken (max) | 2.0% |
| Aroma | None |
| Cooking time | 18–22 minutes |
| Rice : water | 1 : 2.25–2.5 |
| Shelf life | 24 months |
| ITC(HS) code | 1006 30 10 |
| 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 White Sella Rice processed?
White Sella processing gives the most forgiving grain in a large pot: it stays long, separate and intact through hours of holding. At the mill the sequence is:
- Paddy is soaked in hot water until the grain is fully hydrated.
- Pressure steaming gelatinises the starch inside the husk, sealing the grain.
- The paddy is dried slowly in stages to avoid stress cracks.
- It is hulled and polished to a bright white surface, then graded and sortexed.
- Every lot is tested for moisture, broken percentage, colour and grain length before packing.
Parmal rice
How does Parmal White Sella 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 White Sella Rice sells
Gulf hotels and catering, biryani and mandi kitchens, and institutional buyers. These are the markets where white sella rice moves in the most volume.
Questions buyers ask
Parmal White Sella Rice: common questions
Parmal White Sella Rice is fully parboiled — soaked, steamed and dried in the husk — then milled and polished to a bright white finish; 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 White Sella Rice gives the most forgiving grain in a large pot: it stays long, separate and intact through hours of holding. It cooks in 18–22 minutes and keeps for 24 months, against 12–15 minutes and 12 months for Parmal Raw Rice.
Rinse Parmal White Sella Rice two or three times, soak it for 30–45 minutes, then cook at about 1 : 2.25–2.5 rice to water for 18–22 minutes. The grain cooks to an average length of 11–12 mm, roughly 1.7× its raw length of 6.50 mm.
Parmal White Sella Rice keeps for 24 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 White Sella 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 White Sella Rice is exported from India under ITC(HS) code 1006 30 10, within heading 1006 30 for semi-milled or wholly milled rice. The final classification is confirmed on the shipping bill for each consignment.
White Sella rice
Other white sella rice we mill
Pusa White Sella Basmati Rice
Pusa White Sella is chosen by institutional and catering buyers who need sella’s holding strength in a Basmati grain but do not need the extreme length of 1121.
1509 White Sella Basmati Rice
1509 White Sella brings a long Basmati grain and full-parboil strength to catering programmes that want 1121-style length at a keener price.
Request a quote for Parmal White Sella Rice
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