Sharbati non-basmati Rice is highly valued for its exceptional texture, inherent sweetness, elongated and narrow grains. It is mainly cultivated in the rich areas of Madhya Pradesh, as this rice type frequently comes in comparison with to Basmati rice because of its resembling look and cooking properties—however, it is offered at a less cost. This rice grains extend nicely when cooked, stay non-sticky and provide a soft and fluffy texture, which makes it perfect for both daily meals and special occasions.

Technical Specifications

• Purity – 94 % min
• Natural Admixture – 5 % max
• Average Grain Length – 6.95 mm
• Moisture – 12.5 % max
• Broken Grain – 1 % max

Technical Attributes & Dependable Criteria:

This rice type is recognized for its superior grain length (6.95 mm), high purity and low moisture content, which assures long shelf life and uniform quality. It is frequently handled with strict quality checks and meet the certifications like FSSAI standards and ISO quality norms, by ensuring safety, cleanliness and export-level reliability. The rice is meticulously milled and polished to preserve its natural nutrients and attractive look.

Ideal Climatic Condition For Cultivation:

Sharbati rice flourishes in warn and humid climate, with temperatures between 20 to 35 Celsius. This rice needs well-drained alluvial soil with reliable rainfall or irrigation during its growth period. The distinctive taste or aroma of central India result from its unique soil composition and climate.

Health Benefits:

Easy to digest and appropriate for daily use
Reduced in fat and free from cholesterol
Offers and excellent supply of carbohydrates for energy
Includes important nutrients such as iron & Vitamin B

Why to Choose Sharbati Rice?

Sharbati non-basmati rice is preferred by both households and bulk buyers due to its cost-effectiveness, high cooking quality and reliable flavour. Due to its nutritional balance, texture and cost-effectiveness, it is recognized as a reliable and adaptable rice type for various cooking requirements.