Sella Rice

Sella Rice (Parboiled Rice) is a widely consumed rice variety in India and abroad. Unlike basmati, it is produced from non-basmati paddy that undergoes a parboiling process (soaked, steamed, and dried before milling). This makes the grains nutrient-rich, firmer, non-sticky, and less breakable during cooking. It is highly popular for daily consumption, industrial use, and exports, especially in regions like Africa, Middle East, and South Asia.

The major Sella Rice varieties available in India include:

IR 64 Sella Rice – Most common export variety, medium grain.
IR 36 Sella Rice – Medium grain, high yield.
Swarna Sella Rice – Popular non-basmati variety, economical choice.
Sharbati Sella Rice – Long-grain, aromatic, affordable alternative to basmati.
PR 11 & PR 14 Sella Rice – Long-grain, widely grown in Punjab & Haryana.
Sugandha Sella Rice – Aromatic long grain, premium non-basmati.
Other Varieties: HMT Sella, Parmal Sella, and Broken Sella Rice (used in bulk catering & industrial food).

Sella Rice is preferred for affordability, nutrition, and versatility, making it a major export product from India.

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