1121 Basmati Rice

With having years of domain experience, we are reckoned as an eminent supplier and exporter of 1121 Basmati Rice. This quality approved rice is known for its delicious taste, pleasant smell and long grain size. The provided rice has huge demand across the world and it is extensively used for preparing a number of delectable items like biryani, friend rice and onion rice. 1121 Basmati Rice is preferred for its distinctive grain size, long storage life and non stickiness after cooking. We offer it in different packaging quantities to meet various requirements of customers.

1121 Basmati Rice is a long-grain rice assortment known for its sweet-smelling scent, fragile flavor, and prolonged grains. A superior kind of Basmati rice is exceptionally pursued for its quality and taste. 

•     Normal grain length is 8.30mm
•     Up to 13% moisture content
•     High purity level
•     Up to 2% broken grain
•     Up to 1% dmaaged and discolored grain

•     1121 parboiled basmati rice
•     1121 raw basmati rice
•     1121 steam basmati rice

FAQs of 1121 Basmati Rice:

What makes 1121 Basmati Rice unique?

1121 Basmati Rice is valued for its long, slim grains, sweet-smelling scent, and soft surface when cooked. It is viewed as one of the best assortments of Basmati rice.

For what reason is it called "1121" Basmati Rice?

The number "1121" is a reference to the rice assortment's special recognizable proof number. It recognizes this particular sort of Basmati rice from different assortments.

What's the significance here?"

"Basmati" is a Hindi word that means "fragrant." Basmati rice is eminent for its unmistakable smell and flavor.

Where is 1121 Basmati Rice developed?

1121 Basmati Rice is essentially filled in the Indian subcontinent, especially in the provinces of Punjab, Haryana, and Uttar Pradesh in India, and a few areas of Pakistan.

What is the cooking technique for 1121 Basmati Rice?

The cooking strategy for 1121 Basmati Rice is like different kinds of Basmati rice. It is commonly drenched for around 30 minutes, flushed, and afterward cooked with a particular water-to-rice proportion to accomplish the ideal soft surface.