ALFATAH Rice Mills (Pvt) Ltd.

ice is the seed of a monocot plant Oryza sativa. As a cereal Grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies.
It is the Grain with the second highest Worldwide Production. It is non-allergic food, rich in complex Carbohydrates and is low in Salts and Fats.

here are more than 1000 Varieties Planted across the globe of which Basmati Rice is the most superior of them. The word Basmati mean “The Fragrant One” according to Sanskrit.
The Grains of Basmati Rice are longer than most other types of Rice. Cooked Grains of Basmati Rice are characteristically free flowing rather than sticky. Cooked Basmati Rice can be uniquely identified by its fragrance.
“Basmati is considered to be the King of Rice”

here are more than 10 Rice varieties grown commercially in the Pakistan. All can be classified as Long, Medium or Short Grain. Punjab grows the bulk of share with Basmati and Non-Basmati Varieties. Sindh ranks 2nd in cultivation of Rice along with other provinces with some production of Medium Grain varieties in each stat.

Long Grain Basmati Rice:

Long and slender, these Grains grow 4 to 5 times as long as they are wide upon cooking. Cooked Grains remain separate and fluffy. The perfect choice for side dish, Pulao, and other continental dishes.

Medium Grain Rice:

Plump, but not round. When cooked, the grains are more moist and tender than Long Grain Rice. Ideal for dessert, bread and stir-fry recipes.

Short Grain Rice:

Almost round, the cooked Grains tend to cling together when cooked. Great for stir-fry recipes and puddings.

Parboiled Rice:

Un-milled Rice is soaked, steamed and dried before milling to make Parboiled Rice. Nutrients stay within the Grain, and surface starch is reduced, producing cooked Rice that is more firm in texture, separate and fluffy when cooked.

Brown Rice:

Rice from which only the hull has been removed is called Brown Rice. When cooked, it has a slightly chewy texture and a nut-like flavor. Brown Rice is a natural source of bran. It cooks in approximately 40-45 minutes

Regular-Milled White Rice:

White Rice has been completely milled and polished, removing the bran layer. Vitamins and minerals are added for enrichment. It takes about 30 minutes to cook.