1121 kainat Rice

What is 1121 Kainat Basmati Rice?

1121 Kainat Basmati Rice is one of the finest and most premium varieties of Basmati rice cultivated in Pakistan. Known for its extra-long grain, distinct aroma, and non-sticky texture, this rice has earned global recognition, especially in the Middle East, Europe, and North America.

This rice is a product of high-quality paddy grown in fertile regions of Punjab, Pakistan, where the perfect combination of climate, soil, and water creates ideal conditions for cultivating exceptional Basmati rice. “1121” refers to the varietal code, and “Kainat” is a renowned Pakistani brand known for producing and exporting high-quality rice.

Key Features of 1121 Kainat Basmati Rice

• Extra-long grain: Among the longest grain rice in the world, often elongating to over 24 mm after cooking.
• Natural aroma: Rich, pleasant basmati fragrance that enhances the dining experience.
• Fluffy and non-sticky: Perfect for dishes that require separate grains like biryani and pulao.
• High cooking yield: Expands significantly when cooked, making it cost-effective and ideal for large servings.
• Glossy white appearance: Visually appealing, especially in formal and festive meals.

Types of 1121 Kainat Basmati Rice

Kainat Basmati Rice comes in several processed forms to suit different consumer preferences and market needs:

• 1121 Steam Basmati Rice: Mildly processed with steam, non-sticky, and aromatic.
• 1121 Sella (Parboiled) Basmati Rice: Undergoes a parboiling process that enhances nutrition and firmness.
• 1121 Raw Basmati Rice: Natural, unprocessed form, ideal for those who prefer traditional cooking methods.

Popular Uses of 1121 Kainat Basmati Rice

Due to its premium quality, 1121 Kainat Basmati Rice is commonly used in:

• Biryani (Hyderabadi, Sindhi, Mughlai styles)
• Pulao and fried rice
• Rice platters served with grilled meats or kebabs
• Middle Eastern rice dishes like kabsa and mandi
• Wedding, hotel, and catering services due to its superior grain expansion and presentation

Cooking Instructions

1. Rinse the rice 2–3 times with cold water.
2. Soak the rice for 30–45 minutes to achieve maximum elongation.
3. Use a 1:2.25 or 1:2.5 rice-to-water ratio, depending on your cooking method.
4. Boil and then simmer until the water is absorbed.
5. Let it rest for a few minutes, then fluff with a fork.

Tip: Avoid over-stirring to maintain the long, separate grains.

Storage and Shelf Life

• Store in a cool, dry place away from sunlight.
• Can be kept in airtight containers to retain aroma and freshness.

Has a long shelf life of 18–24 months when stored properly.