Choosing and preparing the best quality basmati rice

Rice is a nourishing and soothing food, which is cultivated since 5,000 B.C. Even today, more than half of the world’s population depends on rice for their everyday meals. From paella and pilaf to sushi and risotto, organic basmati rice is used for preparing many different types of tasty cuisines.

What do we sell?

We deal in the export of basmati rice from India to different parts of the world. We sell the following types of rice varieties:

  • Golden Sella Basmati Rice
  • Traditional basmati rice
  • Pusa Basmati Rice
  • 1121 Golden Sella Basmati Rice
  • 1121 Basmati Rice – White
  • White Sella Basmati Rice
  • Sugandha Basmati Rice
  • Sharbati Basmati Rice

Choosing different types of rice varieties

Rice exporters India to Brazil supply different varieties of rice – white, brown and red. Each variety has its own unique shape, flavour, and texture that make them right for specific types of dishes.

Long Grain Rice

Long grain organic white and organic brown basmati rice has less starch compared to ordinary rice types. These varieties of basmati are lighter and appear fluffy after cooking. Some long grain rice varieties supplied by basmati rice exporters India are white sella, sugandha, pusa, sharbati and more. Due to less presence of starch, basmati cooks drier and separate.

Medium Grain Rice

Basmati rice suppliers also provide medium grain rice that forms even balance between various starches. It is a bit moister and tender than long grain rice. It is a good rice variety for any recipe and available in different rice varieties.

Short Grain Rice

Basmati rice distributors also supply short grain rice worldwide. This variety is chubby and produces a chewy texture compared to medium and long grain rice. This rice variety is nutrient-dense and more energized, being the macrobiotic diet. It is most preferred in puddings, risotto, and croquettes.

Sweet Rice

When cooked, this rice type loses its shape and tends to become sticky. It is considered good for sweets, desserts, and baby food.

Wild Rice

It is basically the seed of marshy grass that is native to the Great Lakes. You need to mix one part of wild rice with four parts of brown rice to make pilafs. This rice type has 14% more protein and nutritional value than other rice or wheat varieties.


White rice can be kept anywhere in a dry storage box, without much attention – as it has nothing to spoil after the refining process. On the other hand, brown rice must be refrigerated or in a cool pantry within an air-tight container.

Choices for nutrition and flavour

Compared to white rice, brown, black and red rice varieties are more nutritious and flavourful. The basmati rice exporters usually strip off the brown barn from the brown rice to make white rice. This, however, removes most of the vitamins, minerals, fibres and amino acids from the rice.
To add some nutrition to white rice, basmati rice manufacturers enrich it with some synthetic nutrients. When buying rice, look for the green colour indicator on the packet. The green colour indicates that the rice contains natural chlorophyll, which is a desirable nutrient. Brown rice without any green indicator means the absence of chlorophyll.

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