Sugandha Sella Rice

🌾 What is Sugandha Sella Rice?

Sugandha Sella Rice is a parboiled, long-grain aromatic rice variety, often classified as a non-basmati aromatic rice or sometimes a hybrid of basmati. It's cultivated primarily in the Punjab and Haryana regions of India and Pakistan.

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🧪 Key Features

Feature	Details
Grain Type	Long-grain, parboiled (sella)
Length	7.7–8.3 mm (before cooking)
Color	Creamy white or golden yellow (depending on treatment)
Texture	Firm, non-sticky, fluffy when cooked
Aroma	Mildly fragrant (less intense than premium basmati)
Moisture	≤ 12–13%
Broken grains	≤ 0.5–2%

 

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🟡 Varieties

1. White Sella Sugandha Rice – Cream-colored grains; most common.

2. Golden Sella Sugandha Rice – Yellow-tinted due to extra steaming; slightly nuttier flavor.

3. Steam Sugandha Rice – Steamed, not parboiled; retains more nutrients but cooks differently.

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✅ Advantages

• Cost-effective compared to traditional basmati.

• Grains stay separate and fluffy after cooking.

• Lower glycemic index than white rice due to parboiling.

• Good for bulk cooking (restaurants, caterers).

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🍽️ Best Uses

• Biryani

• Fried rice

• Pilaf/Pulao

• Thali servings (hotels, weddings)

• Bulk food service