Paddy intake · before processing begins How our rice is processed
Raw, Steam, White Sella and Golden Sella aren't quality grades — they're genuinely different products, made from the same paddy but processed differently, with different cooking behaviour, shelf life and ideal buyers. Pick a type below for the full breakdown, or read our side-by-side comparison guide.
Paddy intake · before processing begins 
Milled straight from the paddy with no pre-cooking step — the cleanest look and lightest aroma, for retail and home-cooking demand.
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Soaked and steamed before milling for a firmer, more forgiving grain — the standard choice for foodservice and batch cooking.
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Parboiled and polished to reduce colour — durability closer to Golden Sella, appearance closer to Raw.
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The firmest, most heat-tolerant processing type, with a distinct golden colour — built for buffet and high-volume foodservice.
Read the full guideTell us your market and use case — retail, foodservice or bulk — and we'll recommend a processing type alongside the variety.
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