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
Sharbati Steam Rice
Sharbati Steam is the most popular form of the variety in restaurants and dhabas, giving long separate grains and a good look on the plate at a value price.
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- 7.10 mm grain
- Off-white, slightly translucent
- Cooks in 15–18 minutes
Grading docket
SteamSharbati Steam Rice
Off-white, slightly translucent
- Avg grain length
- 7.10 mm
- Cooked length
- 12–13 mm
- Moisture
- 13.0% max
- Broken
- 2.0% max
Sortex cleaned · grading report per lot
What is Sharbati Steam Rice?
Sharbati Steam Rice is Sharbati 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. Sharbati Steam is the most popular form of the variety in restaurants and dhabas, giving long separate grains and a good look on the plate at a value price.
Om Prasadam mills and grades Sharbati Steam Rice to a typical average raw grain length of 7.10 mm, with 13.0% moisture and 2.0% broken grains at most. It cooks to 12–13 mm in 15–18 minutes and keeps for 18 months in dry storage.
Reference
Sharbati Steam Rice specification
| Variety | Sharbati rice |
|---|---|
| Processing | Steam |
| Colour | Off-white, slightly translucent |
| Avg raw grain length | 7.10 mm |
| Avg cooked length | 12–13 mm (1.8×) |
| Moisture (max) | 13.0% |
| Broken (max) | 2.0% |
| Aroma | Light |
| 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 Sharbati 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.
Sharbati rice
How does Sharbati Steam Rice compare with other Sharbati types?
The same Sharbati 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 |
|---|---|---|---|---|---|---|
| Sharbati Raw Rice | Natural creamy white | 13.0% | 2.0% | 12–15 minutes | 1 : 1.75–2 | 12 months |
| Sharbati Steam Rice | Off-white, slightly translucent | 13.0% | 2.0% | 15–18 minutes | 1 : 2 | 18 months |
| Sharbati White Sella Rice | Bright white, opaque | 12.0% | 2.0% | 18–22 minutes | 1 : 2.25–2.5 | 24 months |
| Sharbati Creamy Sella Rice | Light cream | 12.0% | 2.0% | 18–22 minutes | 1 : 2.25 | 24 months |
Who buys it
Where Sharbati 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
Sharbati Steam Rice: common questions
Sharbati 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; Sharbati 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, Sharbati 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 Sharbati Raw Rice.
Rinse Sharbati 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 12–13 mm, roughly 1.8× its raw length of 7.10 mm.
Sharbati 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.
Sharbati 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.
Sharbati 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.
Request a quote for Sharbati Steam Rice
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