Processing methods
The four 1121 processing types differ at the paddy stage. White is milled directly from raw paddy. Sella is fully parboiled (soaked, steamed, dried) before milling. Golden Sella uses extended parboiling for deeper color. Steam is lightly steamed, less than full parboiling.
Appearance
| Type | Color | Whole-kernel yield |
|---|---|---|
| White | Bright white, pearly | 58-62% |
| Sella | Creamy golden | 68-72% |
| Golden Sella | Deep amber | 68-72% |
| Steam | Slightly off-white | 62-66% |
Cooking behavior
White cooks in 15-18 minutes to fluffy, separate grains with maximum aroma. Sella and Golden Sella need 20-25 minutes; the parboiled grain holds firmer and resists breakage in long-cooking dishes like Saudi kabsa. Steam cooks in 18-20 minutes and behaves close to aged White at a younger crop age.
Price comparison
The price spread mirrors milling yield, not quality. Sella and Golden Sella cost less per MT because parboiling hardens the grain and reduces breakage during milling, lifting yield by 6-10 points over White. Steam carries the highest price among the four because of light steaming overhead and concentrated demand from Iran and the GCC. Current FOB ranges live here.
Shelf life
White: 12 months in standard packaging, 18 months nitrogen-flushed. Sella and Golden Sella: 18 months. Steam: 15 months. Aged White (12-18 months in climate-controlled storage) commands a $40-$80/MT premium over new crop.
Markets by type
White dominates retail in the UAE, UK, and EU where consumers want bright color and floral aroma. Sella and Golden Sella are the GCC parboiled standard, especially in Saudi Arabia and Iraq. Steam is preferred in Iran for chelo and polow, and gains share across the GCC as an aged-White alternative.