Nutrient-locked, firm-textured rice for markets that demand consistency.
Parboiled Rice
Parboiled (sella) rice undergoes a steam-and-soak process before milling, locking in B vitamins and producing firmer, non-sticky grains. Available in both basmati and non-basmati varieties — Golden Sella and White Sella. Extremely popular in Middle Eastern, African, and Caribbean markets for its forgiving cooking character and excellent flavour absorption.
The parboiling advantage:
Soaking
Paddy is soaked in hot water to begin starch gelatinisation.
Steaming
Steam treatment drives nutrients into the grain core.
Drying & Milling
Dried, dehusked, and polished to the required grade.
Colour Sorting
Advanced colour sorters ensure uniform golden or white appearance.
Key Benefits & Highlights
Nutrient Retention
Up to 80% more B vitamins than raw-milled rice.
Overcook Resistant
Firm grains that hold shape even with extended cooking.
Flavour Absorption
Ideal for spiced rice dishes — machboos, kabsa, jollof.
Enquire about Parboiled Rice
Tell us your market, pack format and target volume — we’ll send a sample, price and timeline.
Ready to launch your own basmati brand?
Most enquiries are answered within one working day. Tell us your market, pack format and target volume — we’ll send a sample, price and timeline.