BASMATI is one of the oldest cultivated crops and is a staple food forming key portion of the diet for many of the world’s population, especially living in the Middle East, Southern and Eastern Asia.

From the foothills of Himalayas and fed by the enriched mineral snow-fed water, the slender long grain of Basmati rice is well known for getting double its size after cooking. It’s exotic aroma, delicious nutty flavor and best nutritious value makes it the ultimate choice of rice lovers’ across all continents. The word Basmati is comprised of two letters “Bas” means smell and “Mati” means soil, which means smell of soil which leads us to believe that special quality of Basmati has lot to do with the soil type.

Rice crop grown in Pakistan on just over 2.5 million hectares not only meets the domestic requirements but also a sizeable surplus becomes available for export.

With 50% area of Punjab is the main rice growing region. In the north-eastern part of the Punjab, there is a special area called “Rice Bowl” which is famous since centuries for producing the unique fragrant basmati rice.

The pleasant and sweet fragrance of basmati rice produced in this particular geographic belt plus the excellent quality of rice in terms of more than double elongation of cooked rice grain and fluffiness makes it a unique rice from unique rice belt which no other country can replicate, although many countries claim to grow fragrant rice.


Although, Basmati is superior quality rice but there are lot of varieties cultivated in Pakistan that can be categorized equally good quality rice.

Basmati Rice

Super Basmati

Available Forms:

  • Brown/Cargo Rice
  • White Rice
  • Parboiled (Sella) Rice

Non-Basmati Rice Varieties

1121 Extra Long Grain

Available Forms:

  • White Rice
  • Parboiled (Sella) Rice


Brown/Cargo Rice

Brown rice (or “hulled” or “unmilled” rice) is whole grain rice, light brown in color and rich in its bran contents. This kind of rice has been husked, graded, cleaned, sorted but not gone through the polisher. It has a mild, nutty flavor, and is chewier but has more vitamins than the white rice because of having 8% bran layers on the top. Brown rice is healthy source of food, particularly for weight conscious people, since it contains less starch.



White Rice

This is the name given to milled rice that has had its husk, bran and germ removed. This alters the flavor, texture and appearance of the rice and prevents spoilage and extends its storage life. After milling, rice is polished resulting in a grain with bright, white, shiny appearance. It is also called polished rice.


Parboiled (Sella) Rice

This is the variety that undergoes a hydrothermal steaming process to boil the un-husked rice partially. This process boosts its nutritional profile and changes its texture.

Parboiled rice is the elite rice variety that is liked by consumers and chefs who love to have the best quality, distinct cooked grains and extra fluffy rice.

Parboiled rice is creamy, golden and natural in color because during the paddy boiling, rice absorbs the husk color.


The nutrition information pertaining to rice primarily specifies an easy to digest food. It is low in fat, low in cholesterol, high in starch, having high nutritional content and an excellent source of energy. It comprises good percentage of carbohydrate which is one of the human body’s two main sources of energy.

Rice also contains a range of important nutrients, including B and E vitamins, protein and minerals especially potassium which helps the body reduce toxins.

Moreover, rice  is fundamentally important to various cultures particularly main course dish for Middle East and Asian population. Children are also served with rice as their first solid food. Hence it is an important element of food that is a significant food item in sustaining both the world’s appetites and cultural traditions in history and also in the present day.