1. Raw Basmati Rice
Raw Basmati Rice is the most natural and least-processed form of basmati. After harvesting, the paddy is simply dried and milled — no parboiling or steaming involved
Colour: Bright white or slightly off-white
Aroma: Strongest among all types — pure, earthy fragrance
Texture: Softer grain; slightly more fragile than others
- Best for: Home use, gourmet retail, markets valuing aroma over appearance
For European retail markets, Raw Basmati Rice is perfect. It’s lighter, aromatic, and cooks quickly — but handle gently during shipping due to breakage sensitivity
2. Steam Basmati Rice
Steam Basmati Rice is lightly steamed while still in husk, then dried and milled. This mild steaming strengthens the grain and slightly alters the texture.
Colour: Off-white / greyish tone
Aroma: Moderate — still fragrant but slightly milder
Texture: Stronger grain with less breakage
- Best for: Restaurants, hotels, bulk cooking, and exports requiring durability
Steam Basmati is a safe middle ground — a good balance of aroma and toughness. Great for international shipments with moderate humidity and long storage
3. White / Creamy Sella Basmati Rice
“Sella” simply means parboiled. The rice is soaked, steamed, and dried before milling .White / Creamy Sella Rice is the parboiled form that retains a pale or creamy hue after milling.
Colour: Cream-white to pale ivory
Aroma: Milder than raw or steam
Texture: Firm grains that don’t stick; excellent for bulk cooking
- Best for: Export markets (Africa, Middle East, Southeast Asia), food service, packaged rice
This is one of the most export-friendly forms of basmati rice — durable, consistent and long-lasting in storage
4. Golden Sella Basmati Rice
Yes! The golden hue appears naturally during a longer and hotter parboiling process. No artificial colour is added.
Colour: Golden yellow / amber tone
Aroma: Mild to subtle
Texture: Hardest grain — cooks separate, non-sticky
- Best for: Biryanis, buffet setups, Middle East and African export markets
Golden Sella is the chef’s favourite — it holds its shape, looks premium on a plate and tolerates long storage in containers and warehouses. It’s often the preferred variety for 1121 and 1509 exports.
Quick Comparison Table
| Type | Processing | Colour | Aroma | Texture / Yield | Best Use |
|---|---|---|---|---|---|
| Raw | Dried & milled (no steam) | White | Strongest | Soft, fragile | Retail, Home use |
| Steam | Light steaming | Off-white | Moderate | Firmer | Hotels, Bulk |
| White/Creamy Sella | Parboiled | Creamy white | Mild | Firm, fluffy | Export, Catering |
| Golden Sella | Intense parboil | Golden yellow | Subtle | Very firm | Biryani, Premium Export |
FAQ — Buyers Ask Us Every Day
1. Is Golden Sella healthier than Raw Basmati?
Golden Sella retains slightly more nutrients due to parboiling, but aroma is milder
2. Which rice is best for biryani?
Golden Sella — it stays separate, elongates well and adds a luxurious look.
3.Does Raw Basmati cook faster?
Golden Sella retains slightly more nutrients due to parboiling, but aroma is milder
4. Which type is best for long storage or export?
White/Creamy Sella and Golden Sella both excel in shelf-life and shipping resilience.
5. Do Sella rices lose flavour?
Slightly, yes — parboiling softens aroma but enhances durability.