Basmati Sella Rice 20kg - 1121 Parboiled

Sultana's Premium Sella Basmati Rice 1121 parboiled Long Grain 20 kg – parboiled Extra Long Basmati from the Punjab

The Sultana's Premium Sella Basmati Rice 1121 is the parboiled variant of our extra-long basmati from the Punjab. In the traditional Sella process, the rice is steamed while still in the husk: water-soluble nutrients migrate from the silver skin into the interior of the grain and are locked in there, the starch structure firms up, and the grain takes on its typical golden shimmer. After cooking, it lightens again. The result: an extremely foolproof rice that doesn't break or become sticky, even after standing for a long time, in a warming container or when mixed with meat and sauce.

Why Sella Basmati 1121?

• Parboiled using the Sella process: the grain is firmer, doesn't break when stirred and reliably stays separate.
• Extra long grain of the 1121 variety: the longest common basmati variety, with strong elongation during cooking.
• Foolproof even in large quantities: significantly more forgiving than white basmati – the first choice in catering and gastronomy.
• More nutrient-rich: steaming in the husk locks vitamins and minerals into the grain.
• Gluten-free & vegan: 100% Sella basmati rice, without additives, without flavourings, without colourants.

Preparation: how the rice turns out perfectly

1. Rinse the rice briefly in cold water (1–2 rounds) – Sella rice needs fewer washing rounds than white basmati.
2. Soak in cold water for 15–20 minutes.
3. Drain and add twice the volume of water (1 cup rice : 2 cups water), season lightly with salt.
4. Bring to the boil once, then cook covered over low heat for 12–15 minutes.
5. Let rest covered for 5 minutes and fluff up with a fork. For biryani, cook the rice only to 70% and finish steaming it in the pot (dum).

Rice-to-water ratio: 1 : 2. Rule of thumb for quantity: 60–100 g raw rice per person as a side dish, 100–125 g as a main course.

Perfect for these dishes

Sella Basmati is the standard in professional kitchens: Biryani and Dum Biryani, Pulao, Mandi, Kabsa, Maqluba, Bukhari and all dishes where the rice is layered, turned or kept warm for longer. It's also ideal for buffets, meal prep and fried rice, because the grains stay separate even after hours.

Lab-tested purity & safety

Every batch is tested through laboratory analysis. In the tests, arsenic, cadmium, lead and mercury were not detectable (detection limit 0.02 mg/kg, in-house method based on AOAC 2015.01). Pesticide residues were also not detectable (detection limit 0.01 mg/kg). This is particularly relevant for rice, as the plant can absorb heavy metals from the cultivation soil – which is why we consistently test and document the results.

Who is the 20 kg pack suitable for?

The 20-kg value pack is aimed at large households, snack bars, small restaurants and clubs. Thanks to the division into several bags, it can be handled well even without storage space and given to the kitchen in portions. 20 kg of raw rice yields approx. 200 portions (at 100 g raw rice each).

Product details

• Designation: Parboiled long-grain basmati rice (Sella)
• Ingredients: 100% Sella basmati rice (variety 1121), parboiled. May contain traces of gluten and tree nuts.
• Variety: Basmati 1121, Extra Long Grain
• Origin: Pakistan (Punjab)
• Fill quantity: 20 kg (4 x 5 kg or 2 x 10 kg (combination selectable))
• Storage: store in a cool, dry place, protected from light, close well after opening
• Properties: gluten-free, vegan, without additives