1121 Steam Basmati Rice

 

🌾 What Is 1121 Steam Basmati Rice?

• It's a Pusa Basmati 1121 rice variety—developed by the Indian Agricultural Research Institute—and renowned for having the longest grain and a high kernel elongation ratio, reaching up to 2.7× when cooked 

• The "Steam" or "steamed" variant undergoes processing where the paddy is steamed while husk-intact, then dried and polished, preserving nutrients and aroma without traditional aging 

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🔍 Key Quality Attributes

According to leading growers and exporters:

• Grain Length: Typically around 8.3–8.4 mm in raw form 

• Purity: Around 95%, with ≤~5% admixture

• Moisture Content: 12–13% max 

• Broken/Damaged Grains: Typically 0.5–1% broken; discolored grains likewise under 1%.

• Foreign Matter: Generally negligible, indicating strict quality control 

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✅ Why Choose Steam VS Raw Basmati?

• Nutrient retention: The steaming process retains ~70% more B vitamins/minerals compared to raw white rice 

• Shelf life: Steam-processed rice can store well for over two years without losing its taste/aroma 

• Quick usage: Unlike traditional basmati, steam rice doesn’t require long aging to develop flavor 

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🍳 Cooking & Culinary Uses

• Excellent elongation: Grains typically double in length during cooking, often reaching beyond 16–20 mm.

• Fluffy and non-sticky: Ideal for biryani, pulao, and Middle Eastern dishes—each grain remains separate 

• Aroma & flavor: Contains naturally high levels of 2-acetyl-1-pyrroline, giving that classic pandan‑like basmati scent and nutty flavor. Soaking before cooking preserves more of that aroma 

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📝 Quality Assessment Tips

When buying 1121 Steam Basmati:

1. Measure grain length—should average at least 8.3 mm.

2. Inspect for purity—uniform grains, minimal breaks.

3. Smell test—a faint nutty aroma when rubbed.

4. Soak and cook—grains should elongate ~2×, remain separate and fluffy.

5. Check certifications—APEDA, FSSAI, GI‑tag origin for Haryana/UP/Punjab