Rice

Rice

Rice

1121 creamy sella process is different than that of other type of rice process to make it unique.

This process to used since long time to achieve more head grain rice and less broken rice. Different rice processing countries use different method of creamy sella process. Largely paddy is first steamed and then soaked into water for 12 hours, after 12 hours water is drained out and paddy is shifted to dryer to dry the paddy around 10 moisture. Paddy is given rest for 24 hours than milled in Rice mill by dehusking and polishing. The color of creamy sella is translucent and is completely geletenised during process. Creamy sella is preferred in Arab countries to make traditional rice dishes. Some Arab countries store sella rice to age it and to avoid sticking while cooking and other countries prefer it to cook fresh rice. In south India people grind sella rice to make powder and use for making Idly and Dosa. After milling this rice is passed through to cleaner, destoner and finally sortexed machine to remove impurities and broken rice. Old sella rice is flaky and non sticky compare to new sella rice.