Rice is one of Pakistan’s most important exports, and buyers in the Gulf, Africa, Asia and beyond know Pakistani rice by name. But “rice” covers many types and grades, and prices can be very different from one to the next. This guide explains the main choices an importer has to make.
What Makes Basmati Special?
Basmati is a long-grain aromatic rice grown in the Punjab region. It is known for three things: a pleasant natural aroma, long slender grains, and the way the grains grow longer, not wider, when cooked and stay separate rather than sticky. In Pakistan, the main basmati belt lies in central Punjab, around districts such as Gujranwala, Sialkot and Sheikhupura.
Because of its aroma and cooking quality, basmati sells at a higher price and is the first choice for biryani, pulao and restaurant use.
Popular Pakistani Basmati Types
- Super Basmati: the classic Pakistani basmati, known for strong aroma.
- 1121 Basmati: an extra-long grain variety, very popular in the Gulf for its length after cooking.
- 1509 Basmati: another long-grain variety, often a little more economical than 1121.
Non-Basmati Rice
Non-basmati rice is long-grain rice without the basmati aroma. It is cheaper and is used for everyday meals, catering and food aid. Common Pakistani types include IRRI-6 and IRRI-9, which are widely exported to Africa and other price-sensitive markets.
White, Steam or Sella?
The same variety can be processed in different ways:
- White (raw) rice: milled and polished, the most common form.
- Steam rice: paddy is steamed before milling. The grain becomes firmer and keeps its shape better when cooked.
- Sella (parboiled) rice: paddy is soaked, steamed and dried before milling. It comes as creamy sella or golden sella, cooks very separate and holds well in large-scale cooking, which is why many caterers and restaurants prefer it.
Quality Points to Check
- Average grain length: a key spec, especially for 1121 and Super Basmati.
- Broken grains: usually stated as a maximum percentage, for example 2% or 5%. Fewer broken grains means a higher price.
- Moisture: rice must be dry enough to travel safely without mould.
- Purity: how much of the lot is the stated variety, with limits on mixing.
- Damaged, discoloured and chalky grains: agree the limits in the contract.
- Foreign matter: stones, husk and dust should be within the agreed limit.
- Crop year: new crop and old crop rice cook differently and are priced differently. Aged basmati is often preferred for its cooking quality.
Packing Options
Rice is packed in many sizes, from 1 kg and 5 kg retail bags up to 25 kg, 40 kg or 50 kg bulk bags, in PP, jute or non-woven material. Private label packing under the buyer’s brand is common. Read how private label works, as the idea is the same for food products.
Shipping Rice
Rice is heavy, so it is usually shipped in 20ft containers loaded close to the weight limit. See our 20ft vs 40ft container guide. As a food and plant product, rice needs a phytosanitary certificate and often a fumigation certificate. The HS heading for rice is 1006. Read What Is an HS Code? and our export documents checklist for the full paperwork.
Basmati or Non-Basmati: Which Should You Buy?
- Choose basmati for premium retail, restaurants and markets that pay for aroma and grain length.
- Choose non-basmati for price-sensitive markets, catering and everyday use.
- Choose sella if your customers cook in large quantities and need grains that stay separate.
Buy Pakistani Rice with Rawaani Global
Rawaani Global (Private) Limited is registered in Pakistan and helps buyers source basmati and non-basmati rice in the grade and packing they need. Agree the price and terms in writing (see Incoterms explained), and send us your requirement for options and samples.