Choosing Rice: Basmati, Sella and Kainat Explained

Why the rice aisle is confusing

Rice in a wholesale market is sold by variety, by processing method, by age and by bag size, and the same words are used loosely on price boards. This guide explains the terms you will see on our product pages so you can compare like with like.

Basmati

Basmati is a long-grain, aromatic rice. When cooked well, the grains lengthen, stay separate and have a light, nutty aroma. "Super kernel" is a common trade description for a long, slender basmati grade used for biryani and pulao where the appearance of each grain matters.

• Best for: biryani, pulao, plain boiled rice served with curries.
• Watch for: a high share of broken grains, which cook unevenly and clump.
• Price is driven by grain length, uniformity, age and brand.

Sella (parboiled)

"Sella" means the paddy was steamed and dried before milling. The grain absorbs some nutrients and becomes firmer, so it holds its shape under heavy handling and reheating. Sella rice usually has a faint golden or cream tint before cooking and turns white when cooked.

• Best for: large-batch cooking, catering, degs, restaurants and any recipe where rice must not turn mushy.
• Needs slightly more water and a slightly longer soak than raw (non-parboiled) rice.
• Sella is a process, not a variety: you will see basmati sella, kainat sella and others.

Kainat

Kainat is a long-grain variety widely sold in Pakistan, most often in sella form. Its grain is long and slender and expands well, which is why it is popular with caterers. It is generally priced below premium aged basmati, but exact pricing depends on the brand, age and the season.

• "New Kainat" and "Old Kainat" on a bag refer to the age of the rice, explained below.
• Brand names on the bag (for example the mill or packer name) matter for consistency between bags.

New rice versus old rice

• New rice is from the latest harvest. It contains more moisture, cooks softer and can be slightly sticky.
• Old (aged) rice has been stored, typically for a year or more, so the grain has dried and hardened. It cooks drier, the grains stay separate and expand more. This is why aged rice usually costs more.
• If a listing says "new" and is priced well below the "old" version of the same brand, that is normal; you are paying for age.

Bag sizes: 25 kg, 40 kg and 50 kg

Wholesale rice is packed in 25 kg, 40 kg and 50 kg bags depending on the mill and brand. To compare prices, always work out the price per kilogram: divide the bag price by the bag weight. A 40 kg bag is not automatically better value than a 25 kg bag; check the per-kg figure and think about how quickly you will use it.

• Households: a 25 kg bag lasts most families several weeks to a few months.
• Shops and restaurants: 40 kg and 50 kg bags reduce handling, but make sure you can store them off the floor and away from damp.

How to check rice before you buy

1. Look at the grain: long, even grains with few broken pieces. Pour a handful on a white surface and compare.
2. Smell it: clean and slightly nutty. Any musty or damp smell means poor storage.
3. Press a grain: it should be hard. Chalky, crumbly grains are immature or damaged.
4. Check for foreign matter: stones, husk, paddy, weevils or dust.
5. Cook a sample: for a large purchase, buy one kilogram first, cook it the way you normally do, and judge the length, separation and aroma.
6. Check the bag: intact stitching, clear brand marking and a stated net weight.

Ask us

If you are buying for a shop, restaurant, dera or an event, tell us how you cook it and how much you need. We can suggest a suitable variety and bag size from what is in stock and confirm the current rate by phone or WhatsApp.