OUR RICE SELECTION & PROCESSING METHODOLOGY

PADDY SELECTION

After harvesting in Oct – Dec, farmers bring in their produce to the rice mills for sale. We have purchase points established in the heart of major Basmati growing areas in the Punjab and hence remain in easy reach of the farmers.

Before a particular lot of paddy is purchased, it is subjected to various tests. This includes inspection by a team of experienced selectors and paddy-experts. Samples are then processed in the mini mill to determine yield, kett-test and after-cooking characteristics. A lot is purchased only when it meets our quality standards. Preference is however, given to farmers who coordinate with our staff from seedling to harvesting stage.

Selection of paddy is a process where a rice mill needs to devote most of its energies, expertise and time. Quality of final product largely depends upon the paddy procured. Many rice mills avoid indulging in such a laborious process and purchasing semi-processed rice from brokers instead of paddy from farmers. Unfortunately, this cannot be done without compromising on quality.

IWA International has a different strategy though. Paddy is purchased at the beginning of rice season that effectively eliminates all chances of mixing of inferior varieties. This is so because paddy of different varieties of rice matures at different times and cannot be mixed with each other. On the other hand semi-processed rice available with brokers during rest of the year remains prone to mixing which is often hard to detect.has a different strategy though. Paddy is purchased at the beginning of rice season that effectively eliminates all chances of mixing of inferior varieties. This is so because paddy of different varieties of rice matures at different times and cannot be mixed with each other. On the other hand semi-processed rice available with brokers during rest of the year remains prone to mixing which is often hard to detect.

HUSKING

The selected Basmati paddy is then allowed to slowly reduce its moisture by natural-sun-drying-method, to achieve optimum moisture content for husking. Paddy is spread over large fields during the day and left for drying in the sun. This gradual drying helps to avoid thermal cracks in the rice grains, which would result in broken grains at later stages.

Paddy is then brought in to Sheller where Brown Rice is produced after cleaning, de-husking and grading. In Brown rice, only the outer husk is removed, leaving the germ and bran layer, and retaining most of the nutritional value.

Bran is rich in minerals and vitamins. This minimal processing therefore produces rice that is healthier to eat. The key is to ensure that Basmati retains all that nature has given it. The brown rice after grading is moved to warehouse.

RICE TYPES

This is the best quality of Basmati rice grown in Pakistan. This variety is available for harvesting during the month of November. It has special characteristics of Aroma and flavor of the grain.

Characteristics:

Extra-long grain having length from 6.8 mm to 7.8

Cooking Quality: 

Super Basmati rice gives strong aroma, good taste and softness, without attaining thickness when cooked.

Average Length – 7.2 mm, Width – 1.6 mm, L / W Ratio – 4.5, Color – White

This is long grain Basmati rice having length of 6.2 to 7.0 mm. This variety becomes ripe for harvesting around 15 October of each year.

Cooking Quality: 

This variety stands second after Super Basmati rice in respect of aroma, flavor and taste. Elongation ratio on cooking is about 1.50 can be identified with no thickness in width on cooking.

Characteristics: 

Average Length – 6.85 mm, Width – 1.55 mm, L / W Ratio – 4.4, Color – White

International Rice Research Institute has also evolved this variety. It is classified as long grain rice having the length of grain between 5.70 mm to 6.80 mm. It is non-aromatic variety. On cooking its elongation ratio is lower than all the above-mentioned varieties. Thickness is observed in the grains on cooking. It is the cheapest quality of rice in Pakistan. Brown, or UN husked, rice has valuable B-vitamins that are lost in husking or polishing. Most of the rice eaten in world is, however, sold in the polished white form.

The word IRRI is abbreviation of International Rice Research Institute situated in the Philippines. In 1980 Pakistani breeders by improving/crossing IRRI-6 with Basmati rice has evolved IRRI-9. In Pakistan different types of IRRI-9 are available ranging the length of grains between 6.5mm to 7.0 mm and width between 1.62 to 1.78 mm. Elongation ratio on cooking is about 1.25. This variety gives no aroma and on cooking the thickness remains in grains.

KS 82 is the Sindh rice variety also termed 282 rice. KS-82 or 282 is the long grain non-basmati rice slightly superior to IRRI-6 rice quality. The broken percentage varies whereas the most popular and acceptable broken percentage is 5% broken KS-82 long grain white rice. Long Grain KS-82 its a kind of its own connects to the cultivation of sindh varieties.

Slightly superior to IRRI-6, KS-82 is often specially requested by expatriates in the Middle East and various parts of Asia. It’s cooking is can be identified with no thickness in width on cooking. That will simply overcome the perception of an entity enjoying a meal.

PK-386, from Pakistan is a traditional variety of non basmati rice that is grown from the mid of June to the end of June each year. The famously known type of non basmati, PK-386 has been harvested in the Upper Sindh province of Pakistan since many decades. The grain of PK-386 remarkably elongates to its length & cooking as compared to IRRI-6. The elongation ratio on cooking is about 1.50 can be identified with no thickness in width on cooking.

Basmati PK-386 Rice, the one of its kind Pakistani non basmati, is carefully selected from extra and unique quality of paddy. It is with great efforts, harvested by hand in the perfect regions that have the best soil for plantation and the suitable climatic conditions to harvest this type of non basmati

Exceptional taste, extra long slender edgy shape and a fragrance that will simply overcome the perception of an entity enjoying a meal. Extra long grain 1121 basmati rice is with no doubt the ultra superior quality ever to have been perceived. Majorly imported by Middle East, including GCC Countries & Europe.

We offer finest K-1121 Rice in global market. We provide Pusa 1121 Rice in various varieties such as Sella (Parboiled) Rice, and White Rice. Through rigorous manufacturing process, we are able to serve extremely clean and refined rice that is free from pebbles, insects, grimes, etc. Due to the same, we are known as a prominent K-1121 Steam Rice Suppliers in Pakistan. Apart from the above, our K-1121 Parboiled Rice is high on demand in Dubai, Saudi Arabia, and Kuwait

SUPRA is the highest quality basmati rice from Pakistan.

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