Physical Characteristics

  • Grain Length: Average grain length (AGL) is typically 6.0 mm.

  • Texture: Firm and non-sticky after cooking.

  • Color: Natural white (milled).

  • Shape: Long, slender grain.

Quality Standards

  • Broken Grains: Maximum 5% (standard export quality).

  • Moisture Content: Maximum 14% (to ensure shelf stability and prevent mold).

  • Chalky Grains: Maximum 3% to 4% (grains that appear opaque/milky).

  • Damaged/Yellow Grains: Maximum 1% to 1.5%.

  • Red/Red-Streaked Grains: Maximum 0.5%.

  • Foreign Matter: Maximum 0.5% (includes stones, weed seeds, or dust).

  • Purity: 95% minimum.

Milling & Processing

  • Milling Degree: Well-milled, double-polished, or silky polished (depending on buyer preference).

  • Paddy Grains: Maximum 0.2%.

  • Under-milled Grains: Very low to negligible.

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C9 White Rice:

Physical Characteristics

  • Average Grain Length (AGL): Typically ranges from 6.4 mm to 6.6 mm.

  • Appearance: Transparent, creamy white, and slender.

  • Texture: Remains separate and fluffy after cooking, with a soft mouthfeel.

Quality Parameters

  • Broken Grains: Maximum 5% (Standard Export Quality).

  • Moisture Content: Maximum 14% (Kiln-dried or sun-dried to ensure long shelf life).

  • Chalky Grains: Maximum 3%.

  • Damaged / Yellow Grains: Maximum 1%.

  • Red / Red-Streaked Grains: Maximum 0.5%.

  • Foreign Matter: Maximum 0.5% (including stones and husks).

  • Purity: 95% minimum.

Milling & Finishing

  • Milling Degree: Well-milled and double-polished.

  • Polishing Type: Silky polished (usually processed with high-end Mist Polishers for a glossy finish).

  • Paddy Grains: Maximum 0.2%.

Cooking Performance

C9 is often preferred over IRRI-6 for high-end catering because it provides better "plate coverage" due to its elongation.

FeatureSpecificationElongation Ratio1.5x to 1.8x (Significant increase in length)AromaNeutral / Very faint natural rice scentAmylose ContentHigh (High amylose prevents the rice from becoming sticky

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IRRI 6 Parboiled (Sella) Rice:

Physical Characteristics

  • Average Grain Length (AGL): Typically 6.0 mm.

  • Color: Natural Golden/Creamy (specific to the parboiling process).

  • Texture: Hard, non-sticky, and highly resistant to overcooking.

Quality Standards

  • Broken Grains: Maximum 5% (Standard export quality).

  • Moisture Content: Maximum 13% to 14% (Strictly controlled for long-term storage).

  • Damaged/Yellow Grains: Maximum 1% to 1.5%.

  • Chalky Grains: Trace amounts only (Parboiling eliminates most chalkiness).

  • Red/Red-Streaked Grains: Maximum 0.5%.

  • Foreign Matter: Maximum 0.5%.

  • Purity: 95% minimum.

Processing & Milling

  • Parboiling Process: Uniformly steamed and dried to ensure consistent color.

  • Milling Degree: Well-milled and silky polished.

  • Paddy Grains: Maximum 0.2%.

  • Black/Discolored Grains: Maximum 0.5% (Usually sorted via color sorters).

Cooking Profile

FeatureSpecificationElongation Ratio1.6x to 1.8x (Better expansion than white rice)Cooking TimeRequires slightly longer soaking and cooking timeFragranceCharacteristic parboiled aroma (fades after cooking)Shelf LifeVery high (Resistant to weevils and insects)

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C9 Parboiled (Sella) Rice:

Physical Characteristics

  • Average Grain Length (AGL): Typically 6.8 mm to 7.0 mm (noticeably longer than IRRI-6).

  • Grain Shape: Long, slender, and narrow (less "bold" than IRRI-6).

  • Color: Uniform golden or creamy yellow hue.

  • Texture: Firm, separate, and resilient when cooked.

Quality Standards

  • Broken Grains: Maximum 5% (standard export quality, based on 3/4 grain length).

  • Moisture Content: Maximum 13.5% to 14%.

  • Damaged / Yellow Grains: Maximum 1% to 1.5%.

  • Chalky Grains: Trace to 3% (the parboiling process largely removes the "white belly" or chalkiness).

  • Foreign Matter: Maximum 0.5%.

  • Under-milled / Red-striped: Maximum 1.5% to 2%.

  • Purity: 95% minimum.

Milling & Processing

  • Milling Degree: Double Silky Polished.

  • Sorting: 100% Color Sortexed (crucial for removing black-tipped or discolored grains common in sella).

  • Processing: Hydrothermal steaming of the paddy to lock in vitamins and minerals before the husk is removed.

  • Paddy Grains: Maximum 15 pieces per kg (approx. 0.2%).

Cooking Profile

C9 Parboiled is highly prized for its "elongation," meaning it grows significantly in length when boiled without breaking or becoming sticky.

FeatureSpecificationElongation Ratio1.8x to 2.0x (Superior to IRRI-6)AromaNeutral / NoneCooking YieldHigh (Great for commercial catering/biryani)DurabilityHigh (Grains do not clump even after reheating)

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1121 Basmati Sella (Extra Long Grain):

Physical Characteristics

  • Average Grain Length (AGL): Minimum 8.35 mm to 8.40 mm (Pre-cooked).

  • Color: Deep Golden (Golden Sella) or Creamy White (Creamy Sella).

  • Shape: Extra long, slender, and thin.

  • Texture: Firm, completely non-sticky, and separate.

Quality Standards

  • Broken Grains: Maximum 1% to 2% (Premium export grade is usually strictly below 2%).

  • Moisture Content: Maximum 12.5% to 13% (Lower than non-basmati to maintain grain integrity).

  • Damaged / Yellow Grains: Maximum 0.5% to 1%.

  • Chalky Grains: Nil (The parboiling process eliminates chalkiness in 1121).

  • Foreign Matter: Nil (Strictly 0.0% in premium Sortexed packs).

  • Purity: 95% minimum (admixture of other basmati varieties max 5%).

Milling & Processing

  • Milling Degree: Well-milled and Double Silky Polished.

  • Sorting: 100% Color Sortexed (Essential for 1121 to ensure zero black tips or discolored grains).

  • Aging: Typically aged for 9 to 12 months to enhance cooking quality and aroma.

  • Paddy Grains: Nil.

Cooking Profile

The 1121 variety is famous for its "stretch" rather than its "width" when cooked.

FeatureSpecificationElongation Ratio2.0x to 2.5x (Grains can reach 18mm–20mm after cooking)AromaNatural, strong Basmati fragranceCooking YieldVery High (The highest volume expansion of any rice)StickinessZero (High amylose content

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1121 Basmati Steam Rice:

Physical Characteristics

  • Average Grain Length (AGL): Minimum 8.35 mm to 8.40 mm (Pre-cooked).

  • Color: Bright White / Natural White (Translucent).

  • Shape: Extra long and slender.

  • Texture: Fluffy, separate, and very light.

Quality Standards

  • Broken Grains: Maximum 1% to 2% (Premium Export Grade).

  • Moisture Content: Maximum 12.5% to 13% (Low moisture is critical for the "Steam" variety to prevent spoilage).

  • Damaged / Yellow Grains: Maximum 0.5%.

  • Chalky Grains: Maximum 2% to 3% (Lower than raw rice due to the steaming process).

  • Foreign Matter: Nil (Strictly 0.0% in Sortexed packs).

  • Purity: 95% minimum.

Milling & Processing

  • Processing Type: Steamed (Unlike Sella, the paddy is not soaked for long periods, preserving the white color).

  • Milling Degree: Well-milled and Double Silky Polished.

  • Sorting: 100% Color Sortexed (To ensure a uniform, snow-white appearance).

  • Paddy Grains: Nil.

Cooking Profile

Steam rice is often considered the "best of both worlds" because it cooks faster than Sella but is less sticky than Raw rice.

FeatureSpecificationElongation Ratio2.0x to 2.5x (Grains can reach 18mm–20mm)AromaVery Strong / Rich Basmati FragranceCooking YieldHigh (Great expansion in volume)StickinessVery Low

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Super Kernel Basmati White Rice:

Physical Characteristics

  • Average Grain Length (AGL): Typically 7.2 mm to 7.4 mm.

  • Color: Natural Pearl White / Translucent.

  • Shape: Long, slender, and slightly tapered at the ends.

  • Texture: Soft, elongated, and completely non-sticky when cooked.

Quality Standards

  • Broken Grains: Maximum 2% (Premium export quality).

  • Moisture Content: Maximum 12% to 13% (Low moisture is vital for maintaining the aroma).

  • Damaged / Yellow Grains: Maximum 0.5%.

  • Chalky Grains: Maximum 3% (Naturally occurring "white belly" in raw basmati).

  • Foreign Matter: Nil (Strictly 0.0% through mechanical cleaning).

  • Purity: 95% minimum (Pure Basmati).

Milling & Processing

  • Milling Degree: Well-milled and Double Silky Polished.

  • Aging: Typically aged for 1 to 2 years. Natural aging is crucial for Super Kernel to ensure the grains don't break during cooking and to develop its signature aroma.

  • Sorting: 100% Color Sortexed to ensure zero discoloration.

  • Paddy Grains: Nil.

Cooking Profile

The hallmark of Super Kernel White is its fragrance, which can fill a room while it is being cooked.

FeatureSpecificationElongation Ratio2.0x (Doubles in size when cooked)AromaVery Strong / Natural Floral FragranceTasteSweet and nuttyStickinessVery Low

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PK 386 White Rice:

Physical Characteristics

  • Average Grain Length (AGL): Typically 6.8 mm (can range from 6.7 mm to 6.9 mm).

  • Color: Bright Pearl White.

  • Shape: Long, slender, and sharp-edged.

  • Texture: Firm and fluffy; the grains remain separate and do not clump after cooking.

Quality Standards

  • Broken Grains: Maximum 2% (Premium Export Grade) or 5% (Standard Grade).

  • Moisture Content: Maximum 13% to 14%.

  • Chalky Grains: Maximum 3%.

  • Damaged / Yellow Grains: Maximum 1% to 1.5%.

  • Foreign Matter: Maximum 0.5%.

  • Purity: 93% to 95% (pure 386 variety).

  • Paddy Grain: Maximum 10 pieces per kg.

Milling & Processing

  • Milling Degree: Double Silky Polished for a smooth, glossy finish.

  • Sorting: 100% Color Sortexed to remove any discolored or red-streaked grains.

  • Crop Year: Usually current crop (2025-2026), as it reaches maturity faster than traditional basmati.

Cooking Performance

While it is technically a non-basmati rice, its cooking results are significantly better than IRRI 6, offering superior "plate coverage."

FeatureSpecificationElongation Ratio1.5x to 1.6x (Expands well in length)AromaSubtle, natural fragrance (Basmati-like)StickinessVery LowAfter-Cook AppearanceLong, separate, and white

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