Choose well.
Cook with confidence.
A simple guide to Pakistani rice types, cooking habits and the questions we hear most often.
The rice on your table
Each grain has its own character. Basmati brings aroma and length; sella and steam formats are designed for separate grains; brown rice keeps its bran layer; broken rice cooks softly and economically.
| Rice type | What to expect | Best in Pakistani cooking |
|---|---|---|
| Basmati | Long, slender grains with a naturally aromatic profile and a light, separate finish. | Biryani, yakhni pulao, zarda and dawat rice. |
| 1121 Sella | Parboiled, extra-long grains with firm texture and strong expansion. | Large biryani pots, catering and restaurants. |
| 1121 Steam | Steam-processed, bright-looking grains that stay long and separate. | Pulao, festive rice and everyday biryani. |
| Long grain white | Clean, mild and versatile with a light texture. | Curries, fried rice and everyday plates. |
| Brown basmati | Bran layer retained for a nuttier flavour and firmer bite. | Balanced meals, salads and fitness-focused plates. |
| Tota / broken rice | Smaller grains that soften quickly and give economical comfort. | Khichri, kheer, porridge and soft rice dishes. |
| Jasmine-style | Delicate fragrance with a softer, gently clinging texture. | Steamed rice and Asian-inspired meals. |
How to cook beautiful rice
Rinse with purpose
Rinse gently until the water is clearer. This removes loose surface starch and helps the grains cook more separately.
Soak when the pack or recipe calls for it
Long-grain basmati often benefits from a short soak. Use the final Chand pack instructions for the exact timing and water ratio.
Salt the water
Seasoning the cooking water gives plain rice a more balanced taste. For biryani, the rice water should taste pleasantly seasoned before the rice goes in.
Give the grains room
Choose a pot that leaves space for expansion. Avoid stirring repeatedly; it can break grains and release more starch.
Rest before fluffing
After the water is absorbed, keep the lid on for a short rest. Lift the rice gently with a fork or flat spoon.
Pack instructions come first
Water ratios and cooking times vary by variety, processing, age, pot and heat. Treat the instructions on the approved Chand pack as the final reference.
Which Chand rice is right for you?
Make every grain count
Plan your portions, use leftovers in another meal and keep cooked rice chilled promptly. The Food Standards Agency advises cooling cooked dishes quickly and placing them in the fridge within two hours, then reheating leftovers until steaming hot. Read the guidance ↗
Portion
Cook what your table needs, with a little extra for lunch if you plan for it.
Cool quickly
Spread or portion cooked rice so it cools faster, then refrigerate promptly.
Reheat once
Heat until steaming hot throughout and only reheat what you are about to eat.
Frequently asked questions
What is the difference between sella and steam rice?
Both are processed formats. Sella is parboiled, while steam rice is steam-processed. Texture, colour and cooking performance depend on the variety and mill specification.
Do I need to wash basmati rice?
Rinsing is a useful cooking step because it removes loose surface starch. Rinse gently so you do not break the grains.
Why did my rice become sticky?
Common causes include excess water, insufficient rinsing, vigorous stirring, overcrowding the pot or skipping the resting step. Use the approved pack instructions for your variety.
How should I store an unopened pack?
Keep it sealed in a cool, dry place away from moisture, heat and strong odours. Once opened, use a clean, dry scoop and reseal the pack.
Can I order Chand products for export?
Yes. Share the product, pack format, quantity, destination and required documentation through our buyer enquiry flow. We confirm specifications and availability case by case.