Mother Basmati Sela Rice is a parboiled (sela) extra-long-grain basmati grown in the Himalayan foothills of Pakistan. Parboiling steams the grain before milling, so it cooks up firm and separate with less stickiness than raw basmati, and it holds its length in pilaf and biryani. It suits cooks who want a forgiving, aromatic long-grain rice for family meals and guests. Against raw basmati rivals it trades a little delicacy for sturdiness; the brand is smaller and less established than the big basmati names.
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Only a handful of ratings exist, and they are strongly positive, with buyers praising the long grains and aroma. There is too little feedback to judge consistency across bags.
Mother Super Sela Basmati Rice is an extra long grain, parboiled basmati rice. It is aromatic and all natural.
The rice is grown in the Himalayan mountains between the borders of Pakistan and India. It is a product of Pakistan.
