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1121 Steam Basmati Rice

1121 steam Basmati rice is one of the widely used aromatic rice grain, featuring extra-long slender grains that elongate at least twice of its original size and has a soft and fluffy texture upon cooking. Delicious taste, appealing aroma, and unique flavour makes 1121 Steam Basmati Rice famous across the globe. It is no doubt the most commercially used and successful varieties of rice and is used by International Master Chefs to prepare exotic rice dishes.

1121 Steam Basmati Rice is known for its distinctive butter colour. It is ideal for making flavorful biryani, a creamy risotto, or a simple side dish, steam basmati rice by Shri Lal Mahal is an ideal choice for every occasion and everyone. It is carefully processed and examined under strict quality parameters that ensures its purity and freshness.

1121 Steam Basmati Rice Specification

Specification	Details
Purity	92.00% Min
Field Ad-mixture	8.00% Max.
Average Grain Length	8.35 MM
Elongation	20 MM
Moisture	Under 12.5%
Broken Grain	Under 1%
Pin Broken	Under 3%
Damage/Discolour Grain	1% Max.
Chalky Kernels	Under 5%
Kett (Light)	38-40
Kett (Dark)	28-30
Immature Grain	Under 3%
Foreign Matter	Nil
Packaging Type	Jute bag, PP bag, Non-woven bag or as per buyer's choice.
Supply Ability	2000 tons Per Week
Main Export Market(S)	Europe, USA, Australia, Saudi Arabia, Kuwait, Egypt, UAE, Jordan, Oman, Bahrain, Yemen, Syria, Iraq, Libya, Turkey
Delivery Time	15 Days

Health Benefits of 1121 Steam Basmati Rice

Steam Rice is a great source of protein, potassium, dietary fibres, iron, and calcium. Doctors recommend this variety of rice to patients suffering from digestive disorder and various heart health problems. Rich in carbohydrates and other nutrients it aids in digestion. It is widely used in renowned cuisines across the world such as India Cuisine, Mughlai Cuisine, Continental Cuisine and Chinese Cuisine.

Difference Between Parboil and Steam Rice

Parboiling and Steaming are two different processes. In Parboiling Paddy is soaked in water for a limited period and dried afterward, that generalizes the starch inside paddy grain. The rice grains appear yellow once the outer paddy layer is removed, once the parboil rice grain becomes harder there are little chances of grain burst.

Whereas in steaming process, steam is passed through paddy grains, and upon drying and removal of paddy layers the rice grain inside remains white however the surface becomes harder.