PR11 Golden Sella Rice

Pr-11-14-Rice

PR11 Golden Sella Rice

PR 11 Golden Sella Rice is a premium type of parboiled rice widely appreciated for its beautiful golden hue, long grain and fantastic cooking qualities. It is made advanced parboiling method, this rice keeps important nutrients intact while providing a firm texture and non-sticky finish once cooked. This rice from Shree Krishna Exports is favorite in homes, hotels and the food industry for making all sort of traditional and modern hotels.

Key Features Of PR 11 Golden Sella Rice:

PR 11 golden sella rice is known for its excellent grain quality & consistency. The grains are long and slender, as they are processed with care to minimize breakage. Its natural golden color enhances the visual appearance of meals, which makes it favorite for large scale cooking and catering. Additionally, the rice has a longer shelf life which helps to maintain its freshness and nutritional benefits.

Technical Specifications:

  • Grain Length: 6.8mm – 7.2mm
  • Moisture Content – 12% – 14%
  • Broken Grain – 2% – 5%
  • Purity – 95% – 100%
  • Foreign Matter – Nil to minimal
  • Admixture – 5% to max
  • Color: Golden (parboiled)
  • Crop Year: Latest Available
  • Packaging: 5 kg, 10kg, 25 kg or as per requirement

Uses and Applications of PR 11 Golden Sella Rice:

This rice by Shree Krishna Exports offers super versatile and perfect for preparing a variety of dishes like biryani, pulao, fried rice and everyday meals. Its ability to stay fluffy and separated after cooking makes it a great choice for both home cooks and commercial kitchens. Additionally it mixes the flavors really well which helps in boosting the taste and aroma of your recipes.

Processing and Quality Assurance:

The rice is processed with strict quality control using modern milling and parboiling techniques. Every batch goes through thorough strict testing to make sure it meets international standards for purity, grain size and hygiene. This assures that customers get consistent quality in every package.

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