Why Sella Rice Takes More Soaking Time Than Basmati

Sella is a staple famous for its long-grain appearance and is used in catering; it must be a part of your family events. However, when it's time to cook, Sella rice often takes longer to prepare than Basmati. This is why many people avoid Sella for daily use, but with Habib Foods, you actually know the reason why Sella takes more time to soak.. 

The aroma and texture are infused in the Sella grain more than in Basmati because of parboiled processing. When it undergoes the drying process, it becomes hard, requiring additional soaking to achieve a firm, long grain that is healthier than Basmati. From aroma to high nutritional value, there are numerous benefits to soaking Sella. In this blog, we delve into the science behind soaking and the flavour that makes it a must-do step before cooking.

Understanding of Sella Rice as Compared to Basmati

The same White Rice Basmati paddy is used for Sella rice, though the process of rice processing of Sella rice makes it have a different appearance, texture and nutritional content. It is generally sturdier, longer and provides a more pleasurable cooking experience. Sella Chawal is particularly used in traditional dishes because it is able to absorb more water than Basmati. This quality also explains why Sella tends to be a bit more expensive in Pakistan, much like Basmati rice.

The soaking time for basmati rice is approximately 20-30 minutes, whereas the soaking time for Sella rice is around 1-2 hours to achieve a firmer, long-grain texture. Otherwise, it may be cooked, but does not offer the actual flavour and aroma texture.

How Processing Enhances the Soaking Time of Sella Rice

Processing of Sella begins with paddy soaking and then steaming, known as parboiled Sella. It passes through multiple processing stages before milling. This is done to ensure that there is even distribution of nutrients in each grain. It hardens the Sella, minimizes loss in the cooking process and gives long-grain Sella without polishing. Give the Sella a yellow, golden colour by boiling. The processing of Sella is distinct from that of any Basmati. Soak Sella for a longer period before cooking to produce a fluffy, long-grained rice with a more complex texture, unlike any other rice. 

Why does Sella Rice Take More Soaking Time?

• The steamed rice may be dried with a complex grain structure, making its texture firmer than any other rice. This has been the case primarily because the rice takes longer to soften once cooked.
• Sella rice is a thicker grain, like brown basmati rice, as it takes in nutrients during milling, making the vitamins and minerals a part of Sella rice.
• Sella rice becomes less porous after drying than Basmati; this is the primary reason why it cannot absorb water as easily as white rice basmati. The slower water absorption of the grain extends the soaking time. 

Due to all these reasons, Sella rice, compared to basmati, takes more time—almost 1-2 hours—to make the grain firmer, longer, and more nutrient-rich at every bite.

Benefits of Soaking Sella Rice Longer

The step of processing from the rice mill not only enhances the quality of the rice but also offers you more benefits, such as:

• Ensuring every grain remains longer without breaking
• Cooking the grain longer enables each grain to have a uniform texture.
• Developing superior, firmer and more durable texture.
• Easier to digest as the complex starches are broken down by the soaking. 

How to Cook Sella Rice Tips:

In comparison to Basmati, Sella rice does not cook well; thus, you have to consider the advice to have a long, grainy texture. 

• Soak 1-2 hours, as compared to only 12-30 minutes with Basmati.
• The ratio of water to rice is greater than in Basmati; therefore, when you boil one cup of rice, the proportion of water is two cups. 
• Medium heat cooking is required to produce non-broken grains.
• Avoid over-stirring for better cooking results. 
• Steam at the end when all the water is completely absorbed.
• Steam after drying water for no more than 10-15 minutes. 
• Once the rice is cooked, leave it uncovered and allow it to cool for a maximum of 5 minutes to ensure that it retains its texture and form.

However, selling takes more time than cooking basmati rice, but you can't neglect the demand to sell in the catering business, restaurants, and family feasts. This increases the Sella rice price in Pakistan. Additionally, the exceptional non-stick basmati cooking experience makes it suitable for your favourite biryani. Its higher nutrient content makes the grade of Sella one step higher than basmati. 

For the best cooking experience, look for a rice mill near me. With Habiib Foods, your search for high-quality rice at the best prices comes to an end. Whether you need it for large-scale business or regular use, enjoy perfect Sella every month without compromising quality at an affordable price at rice mill rates.

Final Words 

Finally, you understand why Sella takes more time in processing, which affects the selling impact on the Sella rice price. It also offers firmer, longer grains with more soaking time, as after drying, the grains become very hard and require more water to unlock the nutrients, providing the best cooking experience. If you soak Sella like basmati for 15 to 30 minutes, it will cook, but it won't be as long as Sella, resulting in a firm, somewhat uncooked texture. Therefore, avoid soaking if you want to enjoy the best biryani with longer, firmer grains.