Creamy sella 1121
Creamy Sella 1121 is parboiled basmati rice, which means the rice is partially boiled in its husk. Instead of turning golden (like Golden Sella), this variety has a creamy, off-white color—hence the name Creamy Sella.
Key Features
Very Long Grains: 1121 is famous for its extra-long grain size, which stretches even more after cooking.
Creamy Color: Not golden—this one has a smooth creamy white appearance.
Firm & Non-Sticky: The parboiling makes the grains stronger, so they cook fluffy and separate.
Aromatic Flavor: It has a mild yet classic basmati aroma.
High Nutritional Retention: The parboiling process locks nutrients into the grain.
Common Uses
Biryani (especially for soft, white-style biryani)
Pulao and pilaf
Daily cooking
Restaurant and catering dishes
Fried rice (because it stays firm)
Cooking
It needs slightly more water and a bit more cooking time compared to raw basmati, but the result is long, soft, and separate grains.
Creamy Sella 1121 is parboiled basmati rice, which means the rice is partially boiled in its husk. Instead of turning golden (like Golden Sella), this variety has a creamy, off-white color—hence the name Creamy Sella.
Key Features
Very Long Grains: 1121 is famous for its extra-long grain size, which stretches even more after cooking.
Creamy Color: Not golden—this one has a smooth creamy white appearance.
Firm & Non-Sticky: The parboiling makes the grains stronger, so they cook fluffy and separate.
Aromatic Flavor: It has a mild yet classic basmati aroma.
High Nutritional Retention: The parboiling process locks nutrients into the grain.
Common Uses
Biryani (especially for soft, white-style biryani)
Pulao and pilaf
Daily cooking
Restaurant and catering dishes
Fried rice (because it stays firm)
Cooking
It needs slightly more water and a bit more cooking time compared to raw basmati, but the result is long, soft, and separate grains.
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