Rice

Rice has been the staple diet of millions world wide, but 16 years back, for the SF it became more than just that. It became a passion that filled into an amazing success story.

In order to given his customers consistent quality, SF started its first Rice mill in the year 1999. From then on there was no looking back.

Super Kernel Basmati Rice

Super Kernel Basmati is the finest variety of rice. Characterized by a unique aroma, extra length and slender grain, Basmati tastes delicious. The Average Grain Length (AGL) is 7.00mm & above.
 
 

 

PK-385 Basmati Rice

Basmati is the finest variety of rice. Characterized by a unique aroma, extra length and slender grain, Basmati tastes delicious. Our Basmati Rice has to be tasted to be believed. The grain becomes two-three times longer on being cooked.
 
 

 

PK-386 Long Grain Rice

PK-386 Long Grain a special quality rice, only produced in the province of Punjab and has been gaining international recognition as one of the best qualities of diet rice. Though it is counted as Non-Basmati Rice but its aroma and cooking results match the PK-385 Basmati variety.
 

 

IRRI-6 White Rice

This is the low priced, high volume rice. This variety is grown in the Sindh province of Pakistan and is a major export quality to a number of Middle Eastern and African Ports.
 
 
 

 

IRRI-9 WHite Rice

This variety is grown in both the Sindh and Punjab provinces in Pakistan.
 
 
 
 

 

Parboiled Rice

Husked rice that first has been heat tempered, soaked in warm water under pressure and dried before milling ; this process allows the inner kernel to retain more of the vitamins and minerals from the bran layer which also clarifies the more yellow kernel after is has been milled. Parboiled rice is healthier than white rice.
 

 

Brown Rice

Brown Rice is the least processed form of rice. It has the outer hull removed, but still retains the bran layers and germs are still intact. The bran layers give this type of rice its characteristic tan color and nut-like flavor. The outside layer of the bran gives this rice a chewier texture than white rice.