Sugandha White Sella Rice
“Sugandha White Sella Rice” is a specific type of rice that combines the aromatic qualities of Sugandha rice with the processing method known as “Sella” or parboiling. Here’s what you need to know about it:
1. Sugandha Rice Variety: Sugandha rice is a non-Basmati aromatic rice variety primarily grown in India. It is known for its unique fragrance, which is similar to that of Basmati rice but with shorter grains. Sugandha rice is cultivated in various regions of India, particularly in states like Uttar Pradesh, Punjab, and Haryana.
2. White Sella Process: The term “White Sella” refers to the parboiling process that the rice undergoes before milling. During parboiling, the rice grains are soaked, steamed, and dried while still in their husks. This process helps retain more nutrients in the rice grains compared to regular milled rice. However, unlike Golden Sella rice, White Sella rice retains its white color after processing.
Characteristics and Uses:
Aroma and Flavor: Sugandha White Sella Rice retains the aromatic qualities of Sugandha rice, with a fragrant aroma and a subtle flavor profile. The parboiling process enhances the aroma and adds a slight nutty taste to the rice.
Texture: The parboiling process ensures that each grain of rice cooks evenly and remains separate, resulting in a fluffy and light texture.
Nutritional Value: Parboiled rice, including Sugandha White Sella Rice, retains more nutrients compared to regular milled white rice due to the parboiling process. It is a good source of carbohydrates and provides some essential vitamins and minerals.
Versatility: Sugandha White Sella Rice can be used in various dishes, including pilafs, biryanis, stir-fries, and rice bowls. Its aromatic flavor and fluffy texture make it a versatile ingredient in both savory and sweet dishes.
Digestibility: The parboiling process also makes the rice easier to digest, which can be beneficial for individuals with sensitive stomachs or digestive issues.
Cultural Significance: Sugandha rice, including the White Sella variety, holds cultural significance in many cuisines, especially in South Asian cooking. It is often used in traditional and festive dishes due to its aroma and flavor.