When you buy rice for export, the “grade” describes both how the rice is processed and its physical quality. Getting these terms right is essential to ordering the correct product. Here is a clear breakdown of the grades you will encounter.
Sella (parboiled) rice
Sella rice is partially boiled in the husk before milling. Parboiling drives nutrients into the grain and makes the cooked rice firm, golden and separate. Sella is extremely popular across the Gulf, Middle East and parts of Africa because it holds up well in bulk cooking.
Steam rice
Steam rice is gently steamed rather than parboiled. It stays naturally white, keeps its aroma and cooks fluffy with separate grains. Steam basmati is a favourite of premium retail brands and quality-focused kitchens.
Raw white / creamy rice
Raw white rice is milled without parboiling or steaming. It has the most natural flavour and aroma but is slightly more delicate during cooking. It suits markets that prefer traditional white basmati.
Broken rice
Broken rice consists of grains fractured during milling. Sold by broken percentage — from a few percent up to 100% broken — it offers similar nutrition at a lower price and is widely used in food processing, brewing and high-volume value markets.
How grades are specified
Beyond the processing type, a rice specification usually includes:
- Broken percentage (e.g. 1%, 2%, 5%, 10%, 25% or 100%).
- Moisture content (commonly 12.5–14% maximum).
- Purity / sortex level (typically 95% minimum).
- Average grain length and the presence or absence of aroma.
At Kassam Trading Company we mill and supply all of these grades — Sella, Steam, white and broken — across basmati and non-basmati varieties, packed to your exact specification.
Sourcing rice from Pakistan?
Kassam Trading Company mills and exports the full range of basmati and non-basmati rice, salt and grains. Tell us your requirement and destination port.
