PARMAL RICE
PR106/ PR47 is a long grain non-Basmati rice. It is similar to IR 64 rice, but has a bit longer grain size than IR 64 and is mostly eaten in the Parboiled form. PR106 is grown in North India mostly in Punjab and Haryana.
ï?§ PARMAL RAW RICE
ï?§ PARMAL STEAM RICE
ï?§ PARMAL PARBOILED RICE
ï?§ PARMAL GOLDEN PARBOILED RICE
We bring forth a highly nutritive range of Parmal Rice for our valuable customers. These products are manufactured in strict adherence with the industry standards and norms.
We "Al Rayhan Exports" the leading manufacturer of an extensive array of Indian Rice, Refined Sugar, Maize Cattle Feed, Wheat Grain, Pearl Millets, Sorghum Seeds etc. We direct all our activities to cater the expectations of customers by providing them excellent quality products as per their gratifications. Moreover, we follow moral business policies and crystal pure transparency in all our transactions to keep healthy relations with the customers.
Each grain is treated to make Jagat Pearl Parmal Rice silky. It is the perfect match for people
who eat only non basmati rice. With less than 2% brokens, it is like the beads in a plate. [Available in 5kg, 10kg and 35kg packs]
It has uniform grain size and doen not stick after cooking. ... It enlarges almost double if cooked properly. It form is available in White Sella, Sella/ Parboiled, Steam and Golden Sella.
Safe and clean
Untouched by human hands
Hygieically packed
Budget Friendly - Low on price, high on quality.
Long Grain Rice
Backed by a well-established warehouse, we are able to store the products in a secured manner. Thus, we ensure complete security of the products from any kind of damage. Premium grade, cost-effective prices and unsurpassed standard distinguishes our Parmal Sella Rice from others in the marketplace.
Parmal raw rice is a type of non-basmati rice that is commonly grown in the Indian subcontinent. It is an indigenous rice variety that is widely cultivated in the states of Uttar Pradesh, Bihar, and West Bengal in India, and in neighboring countries such as Bangladesh and Nepal.
The grains of Parmal raw rice are medium to long in length and are slender in shape. They have a pale white or cream-colored outer layer with a slightly sticky texture when cooked. The flavor of Parmal rice is mild and subtle, making it a versatile ingredient that can be used in a variety of dishes.
Parmal raw rice is often used in the preparation of biryanis, pulaos, and other rice-based dishes. It is also commonly used to make rice flour, which is used in the production of various snacks and desserts. The rice is high in carbohydrates and is a good source of energy. It is also low in fat and cholesterol-free, making it a healthy addition to any diet.
When cooked, Parmal raw rice becomes fluffy and has a distinct aroma that is characteristic of the rice variety. It is important to wash the rice thoroughly before cooking to remove any impurities and excess starch. The rice can be cooked in a variety of ways, including boiling, steaming, or pressure cooking.
Overall, Parmal raw rice is a popular and versatile ingredient that is widely used in Indian and South Asian cuisine. It is known for its mild flavor, fluffy texture, and distinct aroma, making it a favorite among rice lovers around the world.
