Cooking by processing type
| Type | Soak | Cook | Water ratio |
|---|---|---|---|
| White | 20 min | 15-18 min | 1:1.75 |
| Sella | 30 min | 20-25 min | 1:2 |
| Golden Sella | 30 min | 22-26 min | 1:2 |
| Steam | 20 min | 18-20 min | 1:1.85 |
Standard pilaf method
Rinse rice in cold water until water runs clear (2-3 changes). Soak per the table. Bring water to a boil with salt and a teaspoon of oil or ghee. Add drained rice, stir once, reduce to low heat, cover. Cook for the time above without lifting the lid. Rest 5 minutes off heat. Fluff with a fork.
Biryani method
For layered biryani, par-cook 1121 White or Sella in heavily salted boiling water (no measured ratio) for 6-7 minutes, drain, then layer over marinated meat and aromatics. Cover, seal with dough or foil, dum-cook on low for 25-35 minutes. The grain finishes elongated, separated, and aromatic.
Kabsa method
For Saudi kabsa, Sella or Golden Sella is preferred. Sauté spices, onion, tomato, then add rice and stock at 1:2. Simmer covered for 22-25 minutes. The parboiled grain holds shape under reheating, which matters for restaurant-scale service.
Tips
- Aged 1121 (12+ months) elongates further and aromas more strongly than new crop. Aged vs new crop notes here.
- Hard water shortens cook time by 1-2 minutes; soft water adds 1-2 minutes.
- Adding a teaspoon of lemon juice or a half-stick of cinnamon lifts aroma and helps separation.