Introduction
Basmati rice has had a latest entrant in its family – 1121 Basmati. The 1121 variety of rice is essentially a derived one, which was evolved over a long process of hybridization by breeding varieties of rice.

 

Extraordinary Grain Length
1121 Basmati rice is famous throughout the world for its extraordinary kernel length. It is the longest known basmati grain in the world and has a greater grain elongation percentage than any other variety of Basmati. Best Rice Exporter From India The grains of this variety of Basmati can be as long as 8.35 millimeters and its grain elongation ratio that is the ratio of the length of its cooked rice kernel to its non cooked length is 2 to 2.5.

 

In fact due to its great grain length it has also got an honorary mention in the Limca Book of World Record. As compared to any other variety of Basmati rice, 1121 gives 30% more volume.

 

Joy for the Farmers
The unmatched excellence of the 1121 Basmati rice has revolutionized the domestic as well as the global market. Developed in the Indian Agricultural Research Institute (IARI), this grain was released for commercial cultivation in the Kharif season of the year 2003, but it was only since 2007 that the crop became 1121 Steam Basmati Rice widespread among the farmers. 1121 rice being photo – insensitive, matures early and is very high yielding.

 

Where normal traditional basmati yields 9-10 quintals of paddy per acre, 1121 yields matures early to yield 19-20 quintals of paddy per acre. These better yields have greatly enhanced the returns for the farmers, encouraging them to integrate this variety in their crop cycle, which resultantly has boosted the consistent and regular supply of the rice in the global markets.

 

Varieties and Culinary Uses
1121 Basmati rice has four basic varieties:

 

Sella/ Parboiled Rice – The grains undergo the process of parboiling, which basically includes steaming the grain in their Indian Basmati Rice husks and then drying them. This process drives the nutrients in the bran into the grain, making the rice more nutritious. This process gives the grains a yellowish tinge.

 

Golden Sella / Parboiled Rice – This is the genetically modified variety of rice, enhanced to produce great amounts of Vitamin A and other minerals and is also parboiled.

 

Steam Rice – In this process the grains undergo the process of steaming and drying. Although the process is a bit similar to Original Basmati Rice that of parboiling, in this process the grains retain their white colour.

 

Raw / White Rice – This is the normal raw white rice.?It has the outer husk removed which alters its color and texture, while increasing its storage life.

 

1121 Basmati has found its way to the hearts of many cooks. On cooking it comes out to be elongated, non sticky and lightly fluffy. Its long grains, fragrant aroma and subtly sweet taste have made it a key ingredient in dishes of many cuisines.