Rice
Kainat 1121 basmati rice
The appearance, flavor, texture, cooking time, and other characteristics of kainat 1121 rice are described here.
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Aromatic long-grain rice. -
White or slightly off-white. -
moderate in calories and carbohydrates.
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Primarily from Pakistan. -
Mildly aromatic, though not as strong as Basmati. -
Slightly less fluffy compared to Basmati but still separate
Cooking duration
15-20 minutes
uses
deal for pilafs, biryanis, and as a side dish
kainat 1121 creamy
The appearance, flavor, texture, cooking time, and other characteristics of 1121 creamy rice are described here.
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Extra long -
Creamy White -
High in Carbohydrates, Low in Fat
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Mildly Aromatic -
Soft and Fluffy when cooked
Cooking duration
15-20 minutes
uses
deal for pilafs, biryanis, and as a side dish
kainat 1121 white rice
The appearance, flavor, texture, cooking time, and other characteristics of white rice are described here.
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Extra long -
White or slightly off-white. -
Rich in carbohydrates, low in fat, contains essential vitamins and minerals
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Raw, minimally polished -
Creamy texture when cooked, with a slightly softer consistency -
Slightly less fluffy compared to Basmati but still separate
Cooking duration
15-20 minutes
uses
deal for pilafs, biryanis, and as a side dish
1121 kainat sella /8.30
The appearance, flavor, texture, cooking time, and other characteristics of white rice are described here.
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Extra long, typically around 8.30 mm -
Golden or light yellow -
Mild aromatic fragrance
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Firm, non-sticky, with grains -
Higher in nutrients compared to raw rice due to the parboiling process; rich in carbohydrates and low in fat
Cooking duration
20-25 minutes
uses
Ideal for biryanis, pilafs, and other dishes where long, separate grains are desired
1121 kainat steam 8.35 mm
The appearance, flavor, texture, cooking time, and other characteristics of white rice are described here.
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Extra long, typically around 8.35 mm -
White or slightly off-white, -
Mild aromatic fragrance
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Soft but non-sticky -
Higher in nutrients compared to raw rice due to the parboiling process; rich in carbohydrates and low in fat
Cooking duration
Approximately 15-20 minutes
uses
Ideal for biryanis, pilafs, and other dishes where long, separate grains are desired
1509 basmati rice
The appearance, flavor, texture, cooking time, and other characteristics of Basmati rice are described here.
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Long-grain -
Fragrant and nutty -
Light and fluffy when cooked
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High in carbohydrates, low in fat -
Primarily grown in Pakistan
Cooking duration
15-20 minutes
uses
deal for pilafs, biryanis, and as a side dish
1509 creamy basmati rice
The appearance, flavor, texture, cooking time, and other characteristics of Basmati rice are described here.
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Long-grain -
Mildly Aromatic -
Soft and Non-Sticky when cooked
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High in carbohydrates, low in fat -
Primarily grown in Pakistan
Cooking duration
15-20 minutes
uses
deal for pilafs, biryanis, and as a side dish
1509 white basmati rice
The appearance, flavor, texture, cooking time, and other characteristics of Basmati rice are described here.
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Long-grain -
Fragrant and nutty -
Light and fluffy when cooked
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High in carbohydrates, low in fat -
Primarily grown in Pakistan
Cooking duration
15-20 minutes
uses
deal for pilafs, biryanis, and as a side dish
1509 sella basmati rice
The appearance, flavor, texture, cooking time, and other characteristics of Basmati rice are described here.
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Extra long, typically around 8.35 mm -
Golden or light yellow -
Slightly nutty and delicate flavor
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Firm, non-sticky, with grains -
Primarily grown in Pakistan -
Higher in nutrients compared to raw rice
Cooking duration
20-25 minutes
uses
Ideal for biryanis, pilafs, and other rice dishes requiring long, separate grains that hold their shape
1509 steam basmati rice
The appearance, flavor, texture, cooking time, and other characteristics of Basmati rice are described here.
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Extra long, typically around 8.40 mm -
White or slightly off-white -
Delicate, slightly nutty flavor
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Soft but non-sticky, -
Primarily grown in Pakistan -
Higher in nutrients compared to raw rice
Cooking duration
Approximately 15-20 minutes
uses
Ideal for biryanis, pilafs, and other rice dishes requiring long, separate grains that hold their shape
aromatic super basmati rice
The appearance, flavor, texture, cooking time, and other characteristics of Basmati rice are described here.
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Long grain, typically around 7.4 to 7.6 mm -
White or slightly off-white -
Rich, nutty, and slightly sweet flavor
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Strong, distinctive aromatic fragrance -
grown in Pakistan -
Rich in carbohydrates, low in fat, contains essential vitamins and minerals
Cooking duration
Approximately 15-20 minutes
uses
Ideal for biryanis, pilafs, and other rice dishes requiring long, separate grains that hold their shape
non aromatic c9 long grain rice
The appearance, flavor, texture, cooking time, and other characteristics of Basmati rice are described here.
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Long, typically around 7.0 to 7.5 mm -
White or slightly off-white -
Fluffy and non-sticky, with grains
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Non-aromatic, with a neutral scent -
Primarily grown Pakistan -
Rich in carbohydrates, low in fat
Cooking duration
Approximately 15-20 minutes
uses
Suitable for a variety of dishes where a neutral flavor and non-sticky texture are desired, such as in stir-fries and side dishes
non aromatic long grain pk-386
The appearance, flavor, texture, cooking time, and other characteristics of white rice are described here.
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Long, typically around 7.0 to 7.5 mm -
Non-aromatic, with a neutral scent -
Mild, neutral flavor, not as pronounced as aromatic varieties
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White or slightly off-white -
Rich in carbohydrates, low in fat; similar to other long-grain rices
duration
15-20 minutes
uses
Suitable for a variety of dishes where a neutral flavor and non-sticky texture are desired, such as in stir-fries, side dishes, and everyday meals
irri 9 rice
The appearance, flavor, texture, cooking time, and other characteristics of white rice are described here.
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Long, typically around 7.5 to 8.0 mm -
Non-aromatic or mildly aromatic, -
Mild flavor, neutral to slightly nutty
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Fluffy and non-sticky, -
Rich in carbohydrates, low in fat; similar to other long-grain rices
duration
15-20 minutes
uses
Suitable for a variety of dishes including biryanis, pilafs, and side dishes
irri 6 rice
The appearance, flavor, texture, cooking time, and other characteristics of white rice are described here.
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Medium, typically around 6.0 to 6.5 mm -
Non-aromatic, with a neutral scent -
Tender and slightly sticky, but less so than traditional sticky rice
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Rich in carbohydrates, low in fat; generally comparable to other medium-grain rices -
help with digestion, weight management, and reducing the risk of chronic diseases
cooking duration
45-50 minutes
uses
Suitable for a wide range of dishes, including stir-fries, curries, and everyday meals
broken rice
The appearance, flavor, texture, cooking time, and other characteristics of Jasmine rice are described here.
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typically shorter than whole grains -
Non-aromatic, with a neutral to mild scent -
Slightly irregular, with a mix of sizes
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Mild, neutral flavor; tends to be less pronounced than whole grains -
Similar to whole grain rice, but may vary depending on processing; rich in carbohydrates, low in fat
cooking duration
10-15 minutes
uses
Often used in soups, stews, and as a filler in various dishes; commonly used in animal feed and industrial applications
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