“The finest rice is from Pakistan whatever the brand name.” Pakistan is the producer of the world finest long grained aromatic basmati rice. Known as Basmati Pak-10, this rice can be obtained in double jute/Hussein bags in different weights & consumer packs of 1 kg. Description Basmati, the king of rice, is held in the highest regard world over. Among all the other varieties of rice, none have the distinctive long grains or the subtle aroma for which this grain is considered so special. This also justifies the premium this rice commands against all other rice of the world. It takes birth in the most fertile valleys and plains of Pakistan. It is harvested by hand with delicate care, aged to perfection and then processed. The result is an extra long, pearly white, delicate grain with an irresistible aroma and delectable taste bringing alive an age of nawabs and emperors, glittering courts and legendary chefs. The name basmati originated from a Sanskrit word “BASH”, which means smell. This rice has special features, which make its naturally long grain fragrant and delicious in taste. The legend says that this rice was meant to be consumed by maharajas (kings), maharanis (queens), princes and royal families. This unique rice is just one crop a year grown only in northern India and Pakistan, the region known as old Punjab – the land of five rivers originating from Himalayas.
Types and Forms of Rice
Super Kernel is long grain rice with a slender kernel, four to five times longer that its width. The grains are separate, light and fluffy when cooked, and mostly used for recipes such as biryani, which require rice of a distinct shape and texture.
Basmati Rice 385, is dry and separate when cooked, resulting in long, thin grains, since the long grain increases only in length when cooked.
Brown Rice, is the least processed form of rice, as the kernels of rice have had only the hull removed. The light brown colour of brown rice is caused by the presence of bran layers, which are rich in minerals and vitamins, especially the B-complex group. With a natural aroma and flavour similar to that of roasted nuts or popcorn, it is chewier than white rice, and slightly more nutritious, but takes longer to cook. Brown rice may be eaten as is or milled into regular-milled white rice.
Parboiled Rice is rough rice that has gone through a steam-pressure process before milling. It is soaked, steamed, dried, and then milled to remove the outer hull. This procedure gelatinises the starch in the grain, and is adopted at the mill in order to harden the grain, resulting in less breakage, thus ensuring a firmer, more separate grain. Consumers and chefs who desire extra fluffy and separate cooked rice favour parboiled rice.