(without dust or stones) and well sorted (without yellow / black/ damaged grains). We have the following rice qualities:


Basmati is the beat quality long and slender grains notable for their fine aromatic flavor around the world. Available in two vanities (white & brown) in addition to the scent and the taste of basmati rice, there are two characteristics that distinguish the production from other forms of rice. First, the grains are longer than other types of long grain rice. Second, the grains do not tend to tick together while cooking or even later during serving. The end result is rice with a pleasant aroma, flavorful, soft and ideal for serving alone or as part of recipe.

Brown Rice

May be eaten as it is or milled into white rice. Cooked brown rice has a slightly chewy texture and nut-like flavor. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group.


White Rice
Regular-milled white rice often referred to as “white” or “polished” rice is the most common form of rice. The outer husk is removed and the layers of the bran are milled until he grain is white. While removing the bran and germ makes white rice more tender and delicate, it removes much of the nutrients as well . To compensate, converted rice uses as steam process to retain some of the nutrients.

Long Grain
Long grain rice is approx. 6-8mm long about times longer than thick. In cooking grains are separate, light and fluffy.


Medium Grain
Medium grain rice has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.

 PK386 – The Basmati 386 is being used in all the countries of the world. The rice is made by selecting grains and processing them on ultra modern plants. They are packed in cloth, jute and PP bags of 5Kg to 50 Kg