Non-Basmati Rice – The Nutritious Staple of Global Cuisines
Our Non-Basmati Rice is celebrated for its versatility, affordability, and wholesome nutrition. Sourced from India’s finest farms, we offer a range of high-quality varieties—from fragrant Sona Masoori to PR-14, perfect for everyday meals, processed foods, and bulk consumption.
Whether you’re in retail, food service, or bulk trading, we provide:
- Multiple varieties (Sona Masoori, Sugandha Rice, Sharbati Rice, Parboiled)
- Competitive pricing without compromising on quality
- Custom packaging (25kg/50kg bags or private-label retail packs)
- Seamless export documentation & compliance (FSSAI, Phytosanitary)
- Reliable supply chain for consistent deliveries.
- Non-Basmati Rice – The Nutritious Staple of Global Cuisines
Why Choose Our Non-Basmati Rice?
Why Choose Our Non-Basmati Rice?
Grains
Mills
Worldwide
Types of Non-Basmati Rice
Rice goes through different processing methods before it’s ready to eat. Each form of rice has its own look, texture, and use. Here’s a quick look at the most common types:
RAW BASMATI RICE
In this process, the rice grains are soaked in water and then steamed. This makes the grains firmer and helps them hold their shape better when cooked. It’s a great option for dishes that need non-sticky rice.
STEAM BASMATI RICE
Also known as milled rice, this type has only the outer husk removed. The bran layer is kept, which gives it a brown color and a slightly chewy texture. It’s a healthier option, rich in fiber and nutrients.
SELLA BASMATI RICE
This is the most popular form of rice. It has the outer husk, bran, and germ removed, giving it a white color and smooth texture. White rice is easy to cook, has a long shelf life, and is used in everyday meals.
GOLDEN SELLA BASMATI RICE
Parboiled rice is partially boiled while still in its husk. This process makes it more nutritious and easier to cook. It contains more fiber, vitamins, and minerals compared to regular white rice and takes less time to prepare.
