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  • Long grain size
  • Perfect for Indian cuisine
  • Shorter cooking time than standard basmati rice
  • Can be kept warm for extended periods on steam tables or microwaved without compromising flavor
  • Great for pilaf, curries, stir-frys, stuffings, or side dishes
  • Bulk bag for high volume users
UPC Code: 745042000167
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Serve your guests only the best fresh rice using this Royal Chef's Secret Sela parboiled basmati rice!

Grown in the foothills of the Himalayan mountains, this Royal Chef's Secret extra long basmati rice provides a variety of culinary benefits your customers will appreciate. This premium parboiled rice gives you the quality taste and texture you want with a shorter wait. Ready to serve in less time than standard basmati rice, it can even be kept warm longer on steam tables or microwaved without compromising quality. Plus, it's GMO-free and vegan for your more conscious customers.

  • Gluten-Free

    Gluten-Free

    This item is gluten-free per the manufacturer.

  • Orthodox Union Kosher

    Orthodox Union Kosher

    This item is certified Kosher by the Orthodox Union.

Versatility of Use

This authentic basmati rice is perfect for your Indian and Asian cuisine, but it can be used in a variety of flavorful recipes. Serve it plain or with fresh herbs and vegetables for a signature pilaf. Create distinctive dal, chana masala, and red curry dishes, or prepare traditional saffron rice or biryani.

Time Saving

Best of all, since its parboiled this rice saves your kitchen time in comparison to regular basmati rice. Simply soak it ahead of time for 2 hours, and then add the rice to 1 3/4 cups of water in a separate sauce pan. Because it's soaked ahead of time, you only need to cook the rice for 12-15 minutes, by reducing the heat and letting it simmer with a lid on top. This allows you to serve customers freshly cooked rice faster, reducing wait time between the batches of rice.

A Smart Addition

Whether it's a main component or served as a simple side dish, rice makes the perfect complement to your flavorful lamb, chicken, fish, or vegetarian entrees. Plus, rice is a great source of vitamins, minerals, and essential nutrients. When cooked, these rice grains are long, dry, and separate. They impart a pleasant, nutty aroma and flavor in any dish. This 20 lb. bulk supply of rice is easy to use and store at your restaurant or buffet!

Pilaf Rice: How to Separate Grains

Learn a quick and easy way to ensure that each rice kernel is perfectly separate in your rice pilaf.

Pilaf Rice: How to Add Depth

Want to add depth to your rice pilaf, but don't know how? Chef Maneet Chauhan is here to provide expert insight!

Pilaf Rice: How to Add Creaminess

Making your rice pilaf deliciously creamy is easy, thanks to this quick tip from Chef Maneet Chauhan.

Basmati Rice: How to Choose the Right Saucepan

Are you having problems cooking rice so that it's light and fluffy? Chef Maneet Chauhan from The Royal Kitchen explains what saucepan you should be using to cook rice to get that wonderful, fluffy texture.

Basmati Rice: How to Make Rice Pearly White

Pearly white rice isn't difficult to make - just ask Chef Maneet Chaurhan! To find out her secret for bright, beautifully separate rice grains, listen to this quick tip.

Basmati Rice: Unique Ways to Use Rice

Don't think of rice as being only for pilafs and stir-fry. Chef Maneet Chauhan shows staff at Project Angel Foods the versatility of basmati as they get their hands dirty in the kitchen making cake, burgers, and other delicious dishes!

Basmati Rice: How to Separate Grains

If you're looking to make your rice fluffier, then check out this quick tip from Chef Maneet Chauhan!

So, how do you ensure that each and every rice kernel is separate in a pilaf? Well, make sure that your water is boiling. If you add cold water to your pilaf, the end product is going to be very mushy, and the rice kernels are going to stick. You don't want that. This is Chef Maneet Chauhan from The Royal Kitchen.

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Another great tip to add another depth and dimension of flavor to a pilaf is to use stock. You can use chicken stock, vegetable stock, beef stock, and add it to the rice. You would not believe how much flavor just a simple step like this adds. This is Chef Maneet Chauhan from The Royal Kitchen.

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A chef's secret to adding creaminess and decadence to a rice pilaf - take one cup of water, one cup of milk...bring this to a boil and add it to your pilaf. So now you know my secret for a perfectly decadent and creamy rice pilaf. This is Chef Maneet Chauhan from The Royal Kitchen.

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I have a question for you. Which of these saucepans do you think is perfect is perfect to cook the most fluffiest of rices? A tall, skinny saucepan, or a saucepan with a wide surface area? Those of you who guessed a saucepan with a wide surface area - you're absolutely right. By cooking rice in a saucepan with a wide surface area, you are allowing an even distribution of heat, and that results in the rice being nice and fluffy. This is Chef Maneet Chauhan from The Royal Kitchen.

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So to make your basmati rice pearly white and to have these beautiful separate rice grains, your best friend is going to be a lemon - or any form of acid. White vinegar works, too. So take the lemon, and you're going to put it along with the water when you're cooking the rice. Just a few drops does the trick. This is Chef Maneet Chauhan from The Royal Kitchen.

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Hi, I am Maneet Chauhan and I am so excited to be here at Project Angel Food. Thanks to Royal Basmati Rice, we are doing a demo on how to use Royal Basmati Rice in very unique ways. And I am actually going to get people over here to cook. They just don't know it. I am so excited. I got a tour of this wonderful facility and it is so amazing and heartwarming to see what is being done over here. I have become a big believer in Project Angel Food, so I am so excited to be here. So, let's go right over here. One of the quintessential things that people love in the South is a good hummingbird cake. I make a hummingbird cake with a little bit of basmati. I wasn't kidding when I told you that I'll put you to work! Good job, good job! Now, you guys do realize that if it's good, it's my recipe; if it's bad, you guys were cooking. As simple as... I'm just kidding! The second thing that we're going to do is a nasi goreng. It's an Indonesian favorite. It's smokey, it's got the vegetable quality. I've always been addicted to rice. As a kid, I would finish eating at home, go to my neighbor's house, who were from South India, and they would eat rice, and tell them that my mom didn't give me food to eat so can you give me some dinner? My obsession with rice goes forever. Finally, we're going to be making a chicken katsu burger. Instead of the burger buns, we are going to be making buns with rice. This is supposed to be a demo. I'm like, no, it's not going to be a demo. That's not what's gonna happen. As a chef, you're always looking for the best ingredients that's out there. Basmati has more rich flavor to it. You can only call a basmati if it's from the foothills of the Himalayas in India. It is the soil. It is the water. It is the combination of everything, which makes these grains so beautifully long and delicious.

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A lot of people ask me how to make the rice fluffy and keep the grains elongated. The best way to do it is to soak it in water - cold water - for at least 20 to 30 minutes. It's as simple as that. This is Chef Maneet Chauhan from The Royal Kitchen.

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  • Package Size: 20 lb.

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  • Overall User Rating: Royal Chef's Secret Sela Parboiled Basmati Rice - 20 lb.

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    People Talk About:

    Basmati grain rice longer aged long Sella Websturant wait thin
    Sella Basmati rice is not available at grocery stores, so I was excited to find them at Websturant. Recently I am using Basmati rice from Royal and they are really good quality long and thin grain. This Sella Basmati grain is not as long, I think I will wait until it gets aged. Usually Basmati rice grain gets longer when cooked as they aged.

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