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Description
Food Products /  Farm Products, Fresh or Chilled /  Grain / 
Producer information
Company:
R.S INTERNATIONAL TRADING CO
 
Address:
3-A Board Of Revenue Sociaty Ma Johar Town, Lahore, Punjab, Pakistan
 
Phone:
+92-300-8047522

Super Kernal Rice


Pakistani basmati riceFrom the foothills of himalayas and fed by the enriched mineral snow-fed water, the slender long grain of basmati rice is well known for getting doubled its size after cooking. It`s exotic aroma, delicious nutty flavor and best nutritious value makes it the ultimate choice of rice lovers` across all continents. The name basmati originated from a sanskrit word "bas" meaning smell.Rice varietiesLong grain riceLong grain rice has a long, slender kernel, four to five times longer than its width. The cooked grains are separate, light and fluffy.A) basmati varietiesSuper kernel basmati rice is a long grain with a slender kernel, four to five times longer than its width. The grains are separate, light and fluffy when cooked, and mostly used for special dishes such as biryani.Pk 385 is a rather dry grain. The grains become long and separate when cooked having real aroma and delicate texture.D-98 sindhi basmati is a variety that has eventually replaced pk-385 for reasons such as more yield than the latter in the province of sindh.B) non-basmati rice:Pk-386 rice, long grain irri-9 rice and long grain irri-6 rice are the finest of its class being less expensive and are preferred over Indian and thai rice in the same category.Long grain riceSuper kernel basmati riceBasmati pk 385 riceD-98 sindhNon-baspati ricePk 386 long grain riceIrri-9 long grain riceIrri-6 long grain riceBrown rice is the least processed and natural form of rice as it is taken out of the paddy form of rice, as the kernels of rice have had only the hull removed. 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. With a natural aroma and flavor similar to that of roasted nuts or popcorn, it is chewier than white rice, and slightly more nutritious, but takes longer to cook.Par-boiled rice: the variety goes through a unique hydrothermal process before being milled. It is soaked, steamed, dried, and then milled to remove the outer hull. This procedure gelatinizes the starch in the grain and therefore hardens the grain, resulting in less breakage, thus ensuring a firmer, more separate grain. Parboiled rice is favored by consumers and chefs who desire extra fluffy and separately cooked rice

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