Parboiled (Sella) Basmati Rice (Extra Long Grain)
                     Parboiled (Sella) Basmati Rice (Extra Long Grain)
Himalayan Chef Parboiled (Sella) Basmati Rice in Pakistan is harvested from the Himalayan region and is 
known worldwide for its taste and aroma. Parboiled (Sella) Rice is partially boiled and then dried, which 
makes them less sticky and transparent. Provides every dish with an exceptionally delectable flavor, a 
non-sticky texture, and a unique natural aroma. 
Easy to digest and rich in important nutrients, parboiled basmati rice is a great diet choice. Long Grain 
Parboiled Basmati Rice is ideal for fried rice, rice salads, rice pilafs, the always-convenient, and 
delectable oven-baked casserole, and more since it cooks up light, fluffy, and separate.
All products of Himalayan Chef have received high-level International Certifications in their respective
categories as the primary qualifying standard for every product is certification. Himalayan Chef Parboiled
Basmati Rice are sourced from the Best Rice producing regions of the world. These are perfectly Steam-
Cooked before drying to make cooking much more convenient and quick. 
These are Extra-Long and Extra-Nutritious that expand up to 2X its length when cooked. Gives super
Delicious flavor, a Non-sticky Texture and a distinctive Natural Aroma to every dish. 
Parboiled Basmati Rice are easily Digestible and packed with essential nutrients to make it a perfect
Dietary Choice!
Basmati rice is a kind of long-grain rice. It is the most popular and widely consumed rice in India. In fact, 
rice in general is one of most popular foods all over the world. While daily consumption of rice is 
common, there are several disadvantages of eating basmati rice everyday.
Basmati rice is often sought after due to its’ delicious nutty flavor and distinct aroma. Basmati rice comes
in both white and brown varieties, although the white seems to be the more popular of the two.
Although arsenic is natural, due to pollution created by humans, levels of arsenic have increased and 
therefore the amount that ends up in food has also increased.
Rice crops absorb the most arsenic from the soil and that makes rice the most common food source that
contains this toxic element.