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Our 1121 Basmati Rice is a premium long-grain variety known for its extra-long slender grains, exquisite aroma, and soft, fluffy texture after cooking. Aged for 1–2 years for enhanced flavor and elongation, it is ideal for biryani, pilaf, and fine dining.
Our Glutinous Rice, also known as Sticky Rice or Sweet Rice, is a premium-grade short-grain rice renowned for its soft, sticky texture when cooked. Ideal for Asian cuisines, desserts, snacks, and food processing, it is
Our Golden Sella Basmati Rice is a parboiled, extra-long grain basmati rice known for its aromatic fragrance, non-sticky texture, and golden hue. Ideal for biryanis, pilafs, and fine dining, it maintains its shape and fluffiness after cooking, making it a favorite among chefs and bulk buyers worldwide.
Japonica Rice is a high-quality short-grain rice known for its round shape, sticky texture, and slightly sweet flavor. Ideal for sushi, risottos, and Asian cuisine, Japonica rice is soft and chewy when cooked. It is a staple in Japanese, Korean, and Chinese diets, offering consistent quality and excellent water abs
Jasmine Rice, also known as Thai fragrant rice, is a premium long-grain variety prized for its soft texture, delicate floral aroma, and slightly sticky nature when cooked. It is a staple in Southeast Asian cuisine and ideal for curries, stir-fries, and steamed dishes.
Long Grain Parboiled Rice is partially precooked in its husk, resulting in firmer, less sticky grains that retain more nutrients than regular white rice. It is favored globally for its fluffy texture, long shelf life, and high resistance to overcooking—ideal for institutional kitchens, retail, and food service in
Long Grain Parboiled Rice is partially boiled in the husk through a steaming process before milling. This enhances its nutritional profile, improves grain strength, and produces rice that is fluffy, separate, and non-sticky after cooking. Known for its firm texture and long shelf life, it is ideal for large-scale c
Parboiled Rice (partially boiled rice) undergoes a unique three-step process: soaking, steaming, and drying before milling. This locks in nutrients, strengthens the grain, and results in rice that cooks fluffy, separate, and less sticky. Popular in Africa, the Middle East, and Latin America, parboiled rice is a rel
Pathumthani Rice is a premium variety of Thai aromatic rice developed from Jasmine rice strains. Known for its light floral fragrance, soft texture, and slightly sticky nature when cooked, it serves as an excellent alternative to Thai Hom Mali (Jasmine) rice. Grown primarily in Thailands central plains, Pathumthani
Round Rice is a short-grain variety known for its plump, round kernels and high starch content. When cooked, it becomes soft and sticky, making it perfect for dishes that require a creamy or cohesive texture such as sushi, risotto, rice pudding, and paella. Grown in various regions including Asia, Europe, and South
Short Grain Rice is a variety of rice characterized by its short, plump grains and high starch content. When cooked, it becomes soft, moist, and slightly sticky, making it ideal for recipes that benefit from cohesive textures. It is commonly used in dishes such as sushi, rice puddings, risottos, and traditional Asi
White Glutinous Rice, also known as sticky rice or sweet rice, is a high-quality short-grain rice prized for its soft, chewy texture and excellent binding properties when cooked. Ideal for Asian dishes such as sushi, m
