Sella · Cooking · Buying guide
Sella vs white basmati: which one should you choose?
Both come from the same paddy. The difference is parboiling, and it changes colour, texture, cooking time and what each rice is best for.
3 October 2026 · 5 min read · Al Mukaram
Sella and white basmati can come from the very same harvest. White basmati is husked, milled and polished. Sella basmati is first soaked and steamed in the husk, then dried and milled. That steaming step, called parboiling, is what makes the two behave so differently in the kitchen.
Texture and colour
Parboiling pushes nutrients from the bran into the grain and gelatinises the starch. The result is a firmer, slightly golden grain that resists breaking. White basmati stays bright white and cooks softer.
Cooking
- White basmati: soak 20 to 30 minutes, boil 6 to 8 minutes, steam 5 to 10 minutes.
- Sella basmati: soak 60 to 90 minutes, boil 10 to 12 minutes, steam 10 minutes.
- Sella forgives over-cooking and reheats without turning mushy; white basmati rewards careful timing with a softer bite.
Which to buy
Choose sella for biryani, catering, wedding service and any dish that is cooked in bulk or held warm. Choose white basmati for everyday meals, pulao and dishes where a soft, fluffy grain is the point. Many of our customers stock both.