Steam 1121
Steam 1121 rice is produced by steaming the paddy without fully parboiling it. Because of this, the grains remain white in color, but gain extra strength and better elongation during cooking.
Key Features
Extra-Long Grains: Like other 1121 varieties, the grains are naturally very long and become even longer after cooking.
White & Clean Appearance: It keeps its natural white color (unlike Sella, which turns golden or creamy).
Strong & Non-Sticky: The steaming helps the grains stay firm, fluffy, and separate after cooking.
Mild Aroma: Has a gentle basmati fragrance—not overpowering but pleasant.
Lower Breakage: The steam process strengthens the grains, making them suitable for large-scale or commercial cooking.
Common Uses
Daily home cooking
Pulao / Pilaf
Veg & non-veg biryani (for white-grain versions)
Catering and hotel use
Fried rice or mixed rice preparations
Cooking
Cooks faster than Sella varieties and requires less water. The result is long, soft, and perfectly separated grains.
Steam 1121 rice is produced by steaming the paddy without fully parboiling it. Because of this, the grains remain white in color, but gain extra strength and better elongation during cooking.
Key Features
Extra-Long Grains: Like other 1121 varieties, the grains are naturally very long and become even longer after cooking.
White & Clean Appearance: It keeps its natural white color (unlike Sella, which turns golden or creamy).
Strong & Non-Sticky: The steaming helps the grains stay firm, fluffy, and separate after cooking.
Mild Aroma: Has a gentle basmati fragrance—not overpowering but pleasant.
Lower Breakage: The steam process strengthens the grains, making them suitable for large-scale or commercial cooking.
Common Uses
Daily home cooking
Pulao / Pilaf
Veg & non-veg biryani (for white-grain versions)
Catering and hotel use
Fried rice or mixed rice preparations
Cooking
Cooks faster than Sella varieties and requires less water. The result is long, soft, and perfectly separated grains.
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