254 Wali

11/07/2017

18/06/2017

30/04/2017

11/04/2017

These Easter treat your Family & Friends to some good old Indian style Rice...
The Rice needs No specialty to cook.... And it comes out Moja Moja long grain Rice...
Say bye bye to the usual Ngima Rice... Its worth every penny 😇👍

Lets address the elephant in the room.. " plastic Rice" Anyone supplying the same will not indeed go far.. Our business objectives are to ensure we grow a wide, sustainable network of happy customers........

Premium/ high quality 1121 Sella Long Grain Rice...

Advantages of our product: -
1. Our Packages have an Expiry Date to ensure that our product is at its freshest state possible for consumption..
2. Our Rice is packaged & sealed at the source to ensure quality is not compromised
3. Available in 10Kg & 40Kg Bags

High quality 1121 Sella long Grain Rice and is 100% adulteration free. Completely hygienic, our 1121 Sella Rice has a unique taste and aroma of its own. Premium quality rich 1121 Sella Rice at affordable price. Appreciated For amazing Fragrance Easy to cook Beneficial for health Rich in taste 100% clean

Perfect For: -
Swahili cuisine
Continental Cuisine
Indian Cuisine
Mughlai Cuisine

10/04/2017

White is usually the color that we associate with unhealthy and refined foods. This is because white foods usually have a healthier option which is brown such as flour, sugar etc. However, this is not the case with rice. Many people think that white rice is unhealthy and that it increases blood suga...

09/04/2017

The most impressive sign we have seen of late.

25/03/2017

I don’t really think that someone drinks the rice water after we cook our rice. Well, this is probably because we didn’t know that this rice water is loaded with healthy nutrients and it can provide many health benefits for us and our health in general. Just a single cup of rice water a week can imp...

16/03/2017

Parboiled rice..(Sella 1121)
From Wikipedia, the free encyclopedia

Parboiled rice
Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France.

Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century.

12/03/2017

Good morning.. Quick /perfect meal for Sunday after church preparation..