MINIMUM WHOLE KERNEL : 60.0% MAXIMUM BROKEN WITH LENGTH OF 5.0 - 8.0 : 4.5% THE REST CONTAINS HEAD RICE WITH THE LENGTH OF MORE THAN 8.0 PARTS MAXIMUM YELLOW KERNELS : 0.2% MAXIMUM CHALKY KERNELS : 6.0% MAXIMUM DARNAGED KERNELS : 0.25% MAXIMUM WHITE GLUTINOUS RICE : 1.5% MAXIMUM PADDY : 7 GRAINS PER KG MAXIMUM UNDEVELOPED KERNELS, IMMATURE KERNELS,OTHER SEEDS AND FOREIGN MATTER : 0.2% AMYLOSE CONTENT : 13 - 18% ALKALI SPREADING VALUE LEVEL AT : 6-7 MAXIMUM MOISTURE CONTENT : 14% MILLING DEGREE : EXTRA WEL
SHALL HAVE GRAIN CLASSIFICATION, GRAIN COMPOSITION AND MILLING DEGREE AS FOLLOWS:
GRAIN CLASSIFICATION, COMPRISING OF:
LONG GRAIN CLASS 1 NOT LESS THAN 20.0U, THE REST SHALL BE LONG GRAIN CLASS 2 AND OR CLASS 3. OF ALL THESE THERE MAY BE SHORT GRAIN NOT EXCEEDING 10.0%
GRAIN COMPOSITION, COMPRISING OF:
WHOLE KERNELS NOT LESS THAN
BROKENS HAVING THE LENGTH AS FROM (3.5 parts â?¤ 7.5 parts)
BROKENS HAVING THE LENGTH (� 3.5 parts and not passing through sieve n° 7) SMALL WHITE BROCKEN C1
RICE HAVING THE LENGTH AS FRAM 7.5 PARTS ONWARD
RICE AND MATTER THAT MAY BE PRESENT
RED KERNELS AND / OR UNDERMILLED KERNELS YELLOW KERNELS
CHALKY KERNELS
DAMAGED KERNELS
WHITE GLUTINOS RICE
PADDY
UNDEVELOPED KERNELS, IMMATURE KERNELS, OTHER SEED & FOREIGN MATTER EITHER SINGLY OR COMBINED MILLING DEGREE
:60%
:â?¤ 7%
: â?¤0.5%, and : â?¤0.1%
: The rest
: â?¤ 2.0%
: â?¤ 0.5%
: â?¤ 6%
: â?¤ 0.25%
: â?¤ 1.5%
: â?¤ 10 grains per 1 kg of rice
: â?¤ 0.3%
: Well milled
IS OBTAINED FROM THE MILLING OF WHITE RICE 100%, WHITE RICE 5% AND WHITE RICE 10% AND SHALL HAVE GRAIN COMPOSITION AS FOLLOWS:
GAIN COMPOSITION, COMPRISING OF:
BROKENS HAVING THE LENGTH NOT REACHING 6.5 PARTS AND NOT PASSING THROUGH SIEVE N° 7 FOR THE ENTIRE QUANTITY.
OF THIS THERE MAY BE BROKENS HAVING THE LENGTH AS FROM 6.5 PARTS ONWARD AND WHOLE KERNELS COMBINED NOT EXCEEDING 15.0%, AND SMALL WHITE BROKENS C1 NOT EXCEEDING 5.0%
RICE AND MATTER THAT MAY BE PRESENT:
WHITE GLUTINOUS RICE NOT EXCEEDING 1.5%, OF THIS THERE MAY BE SMALL WHITE GLUTINOUS BROKENS C1 NOT EXCEEDING 0.5%
FOREIGN MATTER NOT EXCEEDING 0.5 %
GRAIN CLASSIFICATION; GRAIN COMPOSITION AND MILLING DEGREE AS FOLLOWS
GRAIN CLASSIFICATION, COMPRISING OF:
LONG GRAIN CLASS 1 & 2 NOT LESS THAN 60.0%, THE REST SHALL BE LONG GRAIN CLASS 2 AND OR CLASS 3. OF ALL THESE THERE MAY BE SHORT GRAIN NOT EXCEEDING 10.0%
GRAIN COMPOSITION, COMPRISING OF:
WHOLE KERNELS NOT LESS THAN
BROKENS HAVING THE LENGTH AS FROM (5.0 parts â?¤ 8.0 parts)
BROKENS HAVING THE LENGTH (� 5.0 parts and not passing through sieve n° 7) SMALL PARABOILED BROCKEN C1
RICE HAVING THE LENGTH AS FRAM 8.0 PARTS ONWARD
RICE AND MATTER THAT MAY BE PRESENT
RED KERNELS AND / OR UNDERMILLED KERNELS YELLOW KERNELS
BLACK KERNELS
PARTLY BLACK KERMELS AND PECK KERNELS COMBINED OF THE PARTLY BLACK KERNELS SHALL
DAMAGED KERNELS
GLUTINOS RICE
PADDY
UNDEVELOPED KERNELS, IMMATURE KERNELS, OTHER SEED & FOREIGN MATTER EITHER SINGLY OR COMBINED MILLING DEGREE
:80.0 % :â?¤ 4 %
: â?¤0.5 %, : â?¤0.1 %
: The rest
: â?¤ 0.5 %
: â?¤ 0.25 %
: â?¤ 0.1 %
: â?¤ 1.5 %
: â?¤ 0.5 %
: â?¤ 0.1 %
: â?¤ 1.5%
: â?¤ 3 grains per 1 kg of rice
: â?¤ 0.2%
: Extra Well milled
We would like to mention that we can supply many of the South Indian Rice varieties such as Basmati, Ponni, Sona, RNR, BPT, Boiled (Raw Broken) etc with the world best quality with the best price for your bulk requirements.
We are supplying premium quality basmati rice with cheapest price..... NON BASMATI RICE: Ponni Rice, Sona Masoori Boiled Rice, Sona Masoori Steam, RiceSona Masoori Raw Rice, BPT Boiled Rice, Idly Rice, IR64 Rice, BASMATI RICE: White Sella Basmati Rice Golden Sella Basmati Rice Steam Basmati Rice, Unity Brand Basmati Rice, India Gate Basmati Rice Choppi Basmati Rice, Dubar Rice , Tibar Rice, J eerakasala Rice(Seeraga Samba), However if you are specifically interested in any other items please provide us the details, we will work on that.
Specifications:
"Quality Export Quality, suitable for human consumption
Moisture 13,5% Maximum
Max Splits 20%
Shells No shells
Protein min 35%
Max Color 2%
Oil Content 18,5% basis, 18,0% minimum
Husks No Husks
Test Weight 54 Pounds/Min/Alqueiro
Total Damaged Kernels 3% Max
Foreign Matter 2% Max
Heat-damaged Max 0.5%
Radiation Normal
Admixture 0.50%
Full rate granules 98%
Aflatioxin PPB max:5
Crop 2017/current
Heat damaged Kernels 0,50 % maximum"
Terms of Payment:
30% TT 70% L/C at sight, or 100 % SBLC/DLC
Basmati Extra Long
Basmati rice is a variety of long-grained rice that originates in the foothills of the Himalayas, grown and processed according to set organic standards. Extra Long Basmati is a long wholegrain rice with only its husk removed and retaining its bran and germ layer, keeping its brown colour and whole grain nutrients. This aromatic rice is known to have a lower glycaemic index (GI) than regular white rice.
Usage
With the stipulated cooking time of 35 to 51 minutes, organic brown rice takes a tad bit longer in cooking as compared to white rice. Be it Italian dishes such as risotto and paella or the Indonesian Nasi Goreng; there is a multitude of ways to relish the Mewa Basket extra long rice. They can also be used for stir-fries, curries, pilaf and biryani preparations.
Interesting Facts
Rice is grown on every continent except Antarctica.
Basmati rice
Pakistan is an agricultural country and Pakistan exports its agricultural products all over the world. Pakistan is one of the largest rice producers in the world.
GI TAG
Pakistan had also received the Geographical Indicator (GI) tag for its Basmati rice, under the Geographical Indications Act 2020.
QUALITIES OF PAKISTAN BASMATI RICE
Pakistani basmati rice is known for its taste. The main characteristic of Pakistani basmati rice is that it is long grain, non-sticky, slender, highly aromatic and cooks and tastes excellent. It has been cultivated for many centuries in the hot and humid climate of Punjab along the Ravi, Jhelum and Chenab rivers in Pakistan.
A famous fragrant rice & familiar with all families. The taste is silky & soft and delicate flavor from the unique exotic region because of its perfect harmony of tropical climate, fertile flood plain and pure nourishing water. When cooked, the smell is like Jasmine flower.
Nutrition Values:
Serving size : 100g (0.25 Cup)
Amount Per Serving Calories (kcal) :341
Calories from fat (kcal) : 8.8
% Daily value (*)
Total Fat ; 0.98g 2%
Saturated Fat : 0.41g 2%
Cholesterol : 0mg 0%
Sodium ; 4.54mg 0.2%
Total Carbohydrate : 76g -
Protein 7.11g -
Vitamin B1 0.11mg Vitamin B3 1.06mg
Dietary Fiber 2.54g 25%
Calcium 1% Iron 4%
Cooking Instructions
Prepare:
1 cup of Superior Jasmine Rice
1 cup of water
1 tbsp. of salt/oil/butter (optional)
Stove Top:
Rinse rice 1 or 2 times till water is clear to remove extra starch.
Bring 250ml (1 cup) of water to a vigorous boil in a saucepan that has a tight fitting lid.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover the saucepan & reduce heat to a low simmer for 15 minutes until water is absorbed completely.
Remove from heat and steam for 5 minutes. Fluff lightly and serve.
Microwave:
Rinse rice 1 or 2 times till water is clear to remove extra starch.
Place 250ml (1 cup) of water in a large heatproof microwave-safe casserole dish. Bring to boil.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover, and microwave on high power 5 minutes, then reduce to low for more 10 minutes.
Turn off heat and steam for 5 minutes. Fluff lightly and serve
Note: Microwave ovens vary, actual cooking time may vary from those suggested above.
White Long Grain Rice is the common & classic rice to everybody because of its appropriate for every meals. Grown at Mekong, Vietnam The White Long Grain is the best taste compare to other origin
Nutrition Values:
Serving size : 100g (0.25 Cup)
Amount Per Serving Calories (kcal) : 346
Calories from fat (kcal) : 8.4
% Daily value (*)
Total Fat ; 0.93g 1%
Saturated Fat : 0.40g 2%
Cholesterol : 0mg 0%
Sodium ; 5.07mg 0.2%
Total Carbohydrate : 77.6g 26%
Protein : 6.79g -
Vitamin B1 : 0.089mg Vitamin B3 0.88mg
Dietary Fiber : 2.37g 9%
Calcium ; 1% Iron 3%
Cooking Instructions :
Prepare
1 cup of White Rice
1 cup of water
1 tbsp. of salt/oil/butter (optional)
Stove Top:
Rinse rice 1 or 2 times till water is clear to remove extra starch.
Bring 250ml (1 cup) of water to a vigorous boil in a saucepan that has a tight fitting lid.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover the saucepan & reduce heat to a low simmer for 18 minutes until water is absorbed completely.
Remove from heat and steam for 10 minutes. Fluff lightly and serve.
Microwave:
Rinse rice 1 or 2 times till water is clear to remove extra starch.
Place 250ml (1 cup) of water in a large heatproof microwave-safe casserole dish. Bring to boil.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover, and microwave on high power 5 minutes, then reduce to low for more 10 minutes.
Turn off heat and steam for 5 minutes. Fluff lightly and serve
Note: Microwave ovens vary, actual cooking time may vary from those suggested above.
Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture
Nutrition Values:
Serving size ; 100g (0.25 Cup)
Amount Per Serving Calories (kcal) : 353
Calories from fat (kcal) : 0
% Daily value (*)
Total Fat : 0g 0%
Saturated Fat : 0g 0%
Cholesterol ; 0mg 0%
Sodium - -
Total Carbohydrate : 80.5g 27%
Protein ; 7.0g -
Vitamin B1 0.36mg Vitamin B3 0.80mg
Dietary Fiber : 0.7g 3%
Calcium : 1% Iron 2%
Cooking Instructions
Prepare:
1 cup of Parboiled Rice
1.5 to 2 cup of water
1 tbsp. of salt/oil/butter (optional)
Stove Top:
Rinse rice 1 or 2 times till water is clear to remove extra starch.
Bring 375ml to 400ml (1.5 cup to 2 cup) of water to a vigorous boil in a saucepan that has a tight fitting lid.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cook over medium-low heat for 15 minutes without removing lid, until all water is absorbed.
Remove from heat and steam for 10 minutes. Fluff lightly and serve.
Microwave:
Rinse rice 1 or 2 times till water is clear to remove extra starch.
Place 375ml to 400ml (1.5 cup to 2 cup) of water in a large heatproof microwave-safe casserole dish. Bring to boil.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover and cook 25 minutes at medium - high stirring once mid-way through cooking.
Turn off heat and steam for 5 - 10 minutes. Fluff lightly and serve
Note: Microwave ovens vary, actual cooking time may vary from those suggested above
Today, people have come to appreciate the texture, taste as well as nutritional value of lentils and quinoa. The Basmati Lotus Rice mixed with lentils & quinoa brilliantly create a perfect combo for your health
Nutrition Values:
Serving size : 100g (0.25 Cup)
Amount Per Serving Calories (kcal) : 352.5
Calories from fat (kcal) : 10.4
% Daily value (*)
Total Fat : 1.16g 1.78%
Saturated Fat : 0.23g 1.15%
Cholesterol : 0mg 0%
Sodium - -
Total Carbohydrate : 75.1g 25.03%
Protein : 10.41g -
Vitamin B1 - Vitamin B3
Dietary Fiber - -
Calcium - Iron -
Cooking Instructions
Prepare:
1 cup of Basmati Lotus Rice
1.3 cups of water
1 tbsp. of salt/oil/butter (optional)
Stove Top:
Rinse rice 2 or 3 times till rice is clean.
Bring 325ml (1.3 cups) of water into 1 cup of the clean rice..
Seasoning with 1 coffee spoon of salt and 1 table spoon of olive oil, stir the Mix well.
Cook the mixed rice for 15 minutes, till water is boiled and rice is well done, then open the lid, stir up for a seconds
Remove from heat and steam for 5 minutes. Fluff lightly and serve
