25 kg distribution
Included in FOB. 1,000-1,080 bags per 20' FCL.
Processing type
1121 Sella Basmati Rice (Parboiled)
Creamy golden, firm, non-sticky. The GCC parboiled standard.
8.3mm
Raw grain
22mm+
Cooked length
68-72%
Whole-kernel yield
0-2%
Broken kernels
18mo
Shelf life
Specification
| Variety | 1121 Basmati |
|---|---|
| Processing | Paddy soaked, steamed, dried, then milled. |
| Appearance | Creamy golden |
| Moisture | 13.5% maximum |
| Chalky kernels | 3% maximum |
| HS code | 1006.30 |
| FOB Karachi | $1,095 - $1,135/MT |
The parboiling process
- Soaking. Paddy soaks in water for 4-6 hours.
- Steaming. Saturated steam at controlled pressure transfers nutrients from bran into the grain.
- Drying. Controlled drying brings moisture down for milling.
- Milling. Husk and bran removed, color sorted, polished as specified.
The parboiled grain is harder and more breakage-resistant than raw paddy, which is why Sella mills at 68-72% whole-kernel yield versus 1121 White's 58-62%. Higher yield equals lower per-MT production cost equals lower FOB price.
Why GCC buyers favor Sella
Saudi kabsa, Emirati machbous, Iraqi biryani, Kuwaiti machboos: all dishes built around long-cooked rice over spiced meat. The dishes need grains that hold shape through 25-40 minutes of cooking and survive reheating in service. Parboiled 1121 Sella delivers that. Raw White softens too far for these applications.
- 1121 Sella export to Saudi Arabia (Jeddah, Dammam)
- Import 1121 Sella to Iraq (Umm Qasr)
- 1121 Sella for Bahrain
- 1121 Sella for Kuwait
- 1121 Sella for Qatar
Comparison with the other three types
| Type | Color | Cook min | Shelf | Yield | FOB ($/MT) |
|---|---|---|---|---|---|
| Sella This type | Creamy golden | 20-25 | 18 mo | 68-72% | 1,095-1,135 |
 White | Bright white | 15-18 | 12 mo | 58-62% | 1,165-1,205 |
 Golden Sella | Deep amber | 22-26 | 18 mo | 68-72% | 1,110-1,150 |
 Steam | Off-white | 18-20 | 15 mo | 62-66% | 1,200-1,240 |
Cooking behavior
20-25 minutes. Rinse 2-3 times, soak 30 minutes, drain. Cook at 1:2 rice-to-water ratio. Firm, non-sticky grain that resists breakage under long cooks and reheating.
Ideal for kabsa, mandi, biryani, machbous, and banquet service. Retains shape over multiple service rounds. Golden color deepens slightly during cooking. Full cooking guide →
Packaging options
Available under the IDEAL private label, in plain export-grade packaging, or under your own branding (private label minimum: 5 x 20' FCL).
50 kg wholesale
Included in FOB. 500-540 bags per 20' FCL (25-27 MT).
Retail packs
Private label printing: 15,000 bags BOPP / 5,000 non-woven minimums.
Full packaging specifications and container loading reference →
1121 Sella FAQs
Why is 1121 Sella golden?
The parboiling process (soaking, steaming, drying before milling) transfers nutrients from the bran into the grain, giving Sella a natural creamy golden color. The color is an indicator of correct parboiling, not an additive.
Why is Sella cheaper than White?
Sella yields 68-72% whole kernels versus 58-62% for White. Parboiling hardens the grain and reduces breakage during milling, which lifts yield and lowers production cost per MT.
What is the difference between Sella and Golden Sella?
Golden Sella undergoes a more intense parboiling process, producing a deeper amber color and firmer grain. Regular Sella is creamy gold; Golden Sella is amber. Both yield 68-72%; price differential reflects market positioning more than processing cost.
Which markets buy 1121 Sella the most?
Saudi Arabia, Iraq, Bahrain, Kuwait, Qatar, and West Africa. Saudi kabsa and mandi cuisines specifically require firm, golden parboiled grain that holds shape under reheating.
How does Sella perform in food service reheating?
Better than White. The hardened parboiled grain resists breakage when reheated and maintains shape across multiple service rounds. This is why GCC banquet and quick-service operators favor Sella.
Other 1121 processing types
1121 Basmati White
Raw milled. Bright white, pearly finish, maximum aroma.
FOB Karachi: $1,165 - $1,205/MT
View details → 1121 Golden Sella Basmati
Deeper parboiling. Deep amber color, extra firm grain.
FOB Karachi: $1,110 - $1,150/MT
View details → 1121 Steam Basmati
Lightly steamed. Near-white color, firmer cook than raw white.
FOB Karachi: $1,200 - $1,240/MT
View details →Ready to import 1121 Sella?
FOB Karachi $1,095-$1,135/MT. Minimum 2 x 20' FCL. The GCC parboiled standard.