A brand of Azeez Rice Mills (Pvt.) Ltd., Jhang District, Punjab. Grown on the sweet water and fertile soil the district is known for, and processed in their own facility. Three varieties in 5kg packs, double aged and Halal certified by the mill.
All three are 1121 basmati in 5kg packs. What separates them is the process and the job each one does best.
Grown in the Himalayan foothills, where glacial water and cool nights slow the ripening of every grain. Aromatic, fluffy and forgiving, this is the grade to cook without thinking: plain boiled rice, everyday meals, and the base under a curry.
The 1121 variety milled white: the longest basmati grain grown, and the one that stretches rather than swells. Cooks to length while the grains stay separate, so it holds its shape under rich, spiced dishes instead of collapsing into them.
Sella is parboiled: the paddy is soaked and steamed in its husk before milling, so the starch sets and the grain hardens. The result resists going sticky, holds firm after cooling and reheats without turning soft. Built for batch cooking at home, and for kitchens where every plate has to come out the same.
Soak the rice in room temperature water for 30 minutes, then drain.
Bring water to a boil. Use 1 cup rice to 4 cups water, and add salt to taste.
Boil for 7 to 8 minutes, until the kernels are just tender.
Drain, return to the pot, cover and steam on low for 4 to 5 minutes until the remaining water evaporates.
All three varieties are stocked in 5kg packs. Trade pricing, carton rates and availability are issued directly to buyers on request.
