Golden & Creamy Sella
Paddy is prepared through a parboiling route before drying and milling. Treatment conditions influence the finished colour and cooking characteristics.
FROM PADDY TO PACK
Every grain.
A considered journey.
Discover how paddy becomes the rice you choose—from selection and preparation to milling, grading and packing.
Explore the stages ↓
UNDERSTAND YOUR RICE
Different finishes.
Different processing paths.
The variety and intended finish shape the process.
Final specifications are agreed with your enquiry.
Steam Rice
A steam-treatment route prepares the paddy before drying and milling. Processing is selected around the desired grain appearance and cooking performance.
White Rice
Paddy follows a milling route without parboiling. Removing the husk and bran reveals the white grain, which is then graded to the agreed specification.
BEFORE THE MILL
Start with the paddy.
Know the grain.
Variety selection comes first. The paddy chosen for an enquiry needs to match the rice type and grain characteristics the buyer is looking for.
Cleaning removes field impurities such as straw and dust. The paddy is then prepared for its selected route, with drying and resting helping bring it into a suitable condition for milling.
Our long-standing farmer connections keep us close to the crop and the rice-growing community around Pirmahal.
THE JOURNEY, STEP BY STEP
Care through
every stage.
Follow the main stages below.
The exact route varies with the selected rice.
- STEP 01
Paddy selection
Select paddy for the required variety and specification.
- STEP 02
Cleaning
Remove dust, straw and other field impurities.
- STEP 03
Paddy conditioning
Prepare the paddy for the selected processing route.
- STEP 04
Steam / parboiling
Apply the treatment appropriate to steam or Sella rice.
- STEP 05
Drying & resting
Bring treated paddy to the required condition before milling.
- STEP 06
Dehusking
Remove the outer husk to release the brown rice.
- STEP 07
Husk separation
Separate husk and any remaining unhusked paddy.
- STEP 08
Milling
Remove bran layers for the specified rice finish.
- STEP 09
Polishing
Refine the grain surface to the agreed finish.
- STEP 10
Sorting & grading
Review colour and separate grains by size and broken percentage.
- STEP 11
Quality review
Check the agreed grain and cooking specifications.
- STEP 12
Packing
Prepare the selected pack size and brand markings.
Processing varies by variety: white rice bypasses steam / parboiling. The exact route and specifications are agreed for each enquiry.
FROM HUSK TO FINISHED GRAIN
Reveal. Refine.
Select.
Dehusking releases the brown rice from its outer covering. Husk separation removes the loosened husk and helps separate remaining unhusked paddy.
Milling removes bran layers, while polishing refines the grain surface. Sorting and grading then separate rice according to characteristics such as colour, size and broken percentage.
These stages work toward a consistent specification that can be reviewed against an agreed sample.
THE FINAL DETAILS
Reviewed for your brief.
Packed for your market.
Before an order is agreed, discuss the grain profile, moisture, broken percentage and cooking performance you need. Sample approval and any required inspection or documentation should form part of the buying brief.
Choose 1 kg, 5 kg, 10 kg, 25 kg or 50 kg packing. For private label, share your artwork and labelling requirements with your enquiry.
This page explains typical rice-processing stages. Field and grain photographs are illustrative; packaging images are concepts. For mill-specific equipment, process details or inspection requirements, contact our team.
LET’S GROW TOGETHER