Punjab Rice Traders

We main product/services:

• Ks 282
• Kernal
• 1121sella
• Irri 9
• Parboiled
• Iiri 6
• Super
• Basmati

Company Profile:

Year Established:	1975
Businss Type:	Manufacturer
Contact:	Mahfooz ahmed
Telphone:	92-556-811781
Fax	92
MobilePhone:	92-332-8155497
Web Site:	www.alibaba.com/member/pk106696114.html,
Zip:	52250
Country/Region:	Pakistan
Province/State:	Pujnab
City:	GUJRANWALA
Address:	building# 1 Grain Market

Introduce:

Mr. Muhammad Ilyas is the founder of Punjab Rice Traders. His concern with grain business began in early 1976 at domestic level only. After a short time he expand his business in all over the country.
Since 1975 we are in the Grain Trading with the name Punjab Rice Traders Muhammad Ilyas is the founder of the firm. By working hard and with fair business, The firm has a very good repute in local market in very short time.He is faomose by good reptaion in all pakistan. In this success story the major contribution is of Mr. Mahfooz Ahmed &Naeem Ilyas . All National and International affiliation is the result of his good management and hard working.

For production we prefer many food processing plant in single roof instead of getting services of different vendors and now we have increased our production capability to fulfill any bulk demand.

So that we may serve our customer with maximum effort.
Our Products

Basmati is a variety of long grain rice, famous for its fragrance and delicate flavor. Its name means "Fragrance of Land" in Urdu. Basmati rice has been cultivated in Pakistan for hundreds of years, and some varieties are now grown in the United States. The Himalayan foothills are said to produce the best basmati. The best types of basmati rice are aged for several years before they are milled and sold.

The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. Basmati rice is available both as a white rice and a brown rice. Both of these cook in about 20 minutes. Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break in cooking.



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Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. The practice of parboiling rice is more than two thousand years old, and may have started in the Persian Gulf. Today, it is the preferred rice of many in the southern parts of the Indian Subcontinent. Polishing rice by hand, that is, removing the bran layer, is easier if the rice has been parboiled. It is, however, somewhat more difficult to process mechanically. The bran of parboiled rice is somewhat oily, and tends to clog machinery. Most parboiled rice is milled in the same way as white rice. The starches in parboiled rice become gelatinized, making it harder and glassier than other rice. Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky. In North America, parboiled rice is generally partially or fully preco

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