White Basmati (Raw-milled)

Long, slender grain (7 mm), elongates 2 - 3 times on cooking, unique aroma, soft, fluffy even after cooking.

Brown Basmati (Dehusked)

Nutritive bran layer, recommended health food, cooks like white basmati, with stronger aroma.

Long grain white (Parmal)

Similar to American long grain/Thai rice, grain length >6 mm, also called Patna rice.

Basmati Sela (easy-cook, mazza)

Finest among parboiled rices, extra long slender grain (7 mm), grain elongation, fluffiness on cooking, like white basmati.

Long grain Sela (Parmal)

Similar to American long grain, parboiled, easy cook, grain length >6 mm.

Medium-short grain Sela (easy-cook)

Similar to Italian Risotto, China rice, grain 4 mm long, ideal for sweets and puddings, most favoured by regular consumers.