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Soghaat Sella 2kg

£4.99

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Sella rice keeps its shape well in the pan, cooking up firm with each grain staying separate rather than turning sticky. This parboiled rice holds its structure through longer cooking times, making it a reliable choice when you need grains that won't clump or break apart. Use it for biryani, where separate, fluffy grains make all the difference to the finished dish. It also works well in pulao and other rice dishes that call for a firmer bite. Because the grains hold together during cooking, it suits dishes that are left to simmer or steam for a while without turning mushy. Rinse the rice before cooking to remove excess starch, then soak briefly if you want an even fluffier result. Once cooked, keep any leftovers in a sealed container in the fridge and use within a few days. Store the dry rice in a cool, dry cupboard in its original packaging or an airtight container to keep it in good condition until you're ready to cook it.

Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.

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