Rice - Shalamar foods

Rice is the cornerstone of Indian and Pakistani cuisine, and Shalamar Foods stocks the widest selection in the Czech Republic. We offer premium basmati rice sourced directly from the Himalayan foothills of India and Pakistan, aromatic jasmine rice from Thailand, parboiled sella rice for perfect biryani, and wholegrain brown basmati for healthier cooking. We work directly with producers like Tilda, Kernal, Heera, East End and our own Shalamar brand – which means fresh harvests, often a season ahead of competitors. Pack sizes range from 1 kg household to 20 kg wholesale. Looking specifically for basmati rice →? Browse our dedicated section. This page covers all types of Indian rice in one place.

Types of Indian & Pakistani Rice

Basmati rice – long-grain, aromatic, native to the India-Pakistan Himalayan border. Grains extend up to 2.5× their length when cooked, producing a fluffy, fragrant result. Ideal for biryani, pulao and as a side to curry. Full basmati range →

Sella (parboiled) basmati – basmati steam-processed before milling. Firmer grain, non-sticky when cooked – favoured by restaurants for biryani.

Jasmine rice – aromatic long-grain rice from Thailand, softer and slightly stickier than basmati. Best suited to Thai and Vietnamese dishes.

Brown basmati (wholegrain) – unpolished basmati with bran intact. Longer cooking time (35–40 min), nuttier flavour, higher fibre and minerals.

Ponni / Sona Masoori / Idli rice – South Indian varieties for dosa, idli and sambhar. Short-grain, stickier texture.

How to cook Indian rice perfectly

1. Rinse the rice 2–3 times under cold water until the water runs clear.
2. Soak basmati for 20–30 minutes – grains will extend beautifully during cooking.
3. Water ratio is typically 1:1.5 for basmati, 1:1.25 for jasmine.
4. Do not stir while cooking. Simmer under a tight lid for 12–15 minutes.
5. Rest 5–10 minutes off heat before fluffing with a fork.

Frequently Asked Questions

What is the difference between basmati and jasmine rice?

Basmati is drier, longer and more aromatic, typical of Indian and Pakistani cuisine. Jasmine is stickier and sweeter, from Thailand, suited to Southeast Asian dishes.

Which rice is best for biryani?

For authentic biryani, long-grain basmati is best – ideally sella (parboiled), whose grain stays firm when mixed with meat and spices.

How long does an opened bag of rice last?

Stored in a dry, cool, airtight container, basmati keeps for up to 12 months without losing aroma. Avoid storing near heat or sunlight.

Why is your rice cheaper than supermarkets?

We import directly from producers, no middlemen. Tilda, Kernal and Heera cost 20–30 % less at our shop than at typical retail chains.