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. 
 
 
The Percentage Daily Value indicates how much a nutrient contributes to a daily diet in a 
portion of food. The standard nutrition advice is 2000 kcal per day. 
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.  
Most types of rice, particularly white rice, have a high glycemic index, basmati rice is 
much lower on the scale. With a glycemic index between 50 and 58, basmati rice is a 
low to medium glycemic index food. If you have diabetes, small portions of basmati rice 
can be a part of your healthy diet. 
 
Brown basmati rice has more fiber than the white version, and about 20% more than 
other types of brown rice. Higher fiber diets can help to reduce your risk of developing 
certain types of cancers, particularly colorectal cancer. Eating 3 ounces of whole grains 
per day may lower your risk for this type of cancer by about 17%. 
 
Basmati rice is high in B vitamins, including B1 (thiamine). It has 22% of your daily 
recommended intake in each serving. Thiamine is crucial for brain health, and a 
deficiency can lead to a condition called Wernicke encephalopathy. 
 
 
Brown basmati rice is considered a whole grain, meaning that it contains all three parts of the 
kernel germ, bran, and endosperm. 
Whole grains are associated with multiple health benefits. For instance, an analysis of 45 
studies tied whole grain intake to a lower risk of heart disease, cancer, and premature death