C-9, the long grain that holds its shape.
Four forms of C-9, in the order the mill makes them
The forms of C-9 cook out much the same: firm, long grains that hold their shape, shown here with whole spices.
Only the husk is removed, so the grain keeps its bran layer. It stays firm and separate after cooking.
From our specification sheet. The laboratory report for your lot confirms the final figures before loading.
Also sold as IRRI-9. An easy cooking long grain that comes out fluffy and non sticky, with grains that keep their shape.
From our specification sheet. The laboratory report for your lot confirms the final figures before loading.
Steamed before milling, which keeps the grain whole and stops it clumping. It cooks faster than Sella and firmer than white Rice.
From our specification sheet. The laboratory report for your lot confirms the final figures before loading.
Parboiled in the husk: soaked, steamed and dried before milling. The result is a firmer grain with a golden tone that absorbs flavour and holds its shape.
From our specification sheet. The laboratory report for your lot confirms the final figures before loading.
Long, narrow, opaque grains from Sindh and southern Punjab that stay whole in the pot and cook fluffy and separate.
C-9 gives a buyer most of the length of a premium grain at a non Basmati price. The kernel measures 6.8 to 7.0 mm, is narrower than IRRI-6, and keeps its structure through cooking and reheating, which matters in catering where Rice sits in a bain marie.
That cost to length ratio is why C-9 moves in bulk out of Karachi. We supply it white, steam, Sella and brown, in bulk bags or retail packs under your own brand.
Its key export markets are the Middle East, especially Saudi Arabia and the UAE, East Africa, including Kenya and Tanzania, Iraq and Bangladesh. What those buyers want from it is the same: whole grains after cooking, and no collapse when the Rice is reheated or held.
It is supplied white, steam, Sella and brown, in bulk bags from 30 to 50 kg or consumer packs from 1 kg under your own brand. Brown C-9 keeps its bran, so it is best milled close to the shipping date.
Saudi Arabia, UAE, Kenya, Tanzania, Iraq and Bangladesh.
We export under licence as a member of the Rice Exporters Association of Pakistan, the trade body that registers Rice exporters in the country.
If your question is not here, send it with your requirement and we will answer it in the quotation.
C-9 is longer and narrower, at 6.8 to 7.0 mm, and keeps its shape better through cooking and reheating. IRRI-6 is softer, and as Pakistan's most widely grown non Basmati Rice it supplies in larger volume.
Yes. C-9 and IRRI-9 are two names for the same variety, grown mainly in Sindh and southern Punjab. Contracts use either name.
Non-BasmatiGrown mainly in Sindh, IRRI-6 is the variety that fills containers. Long, soft grains, dependable supply and a price that works at volume.
Non-BasmatiBuyers call it the Basmati look alike. A long grain of 6.8 mm or more with a soft natural flavour, grown only in the traditional Rice districts of Pakistani Punjab.
SpecialtyParboiled paddy is soaked, steamed and dried before milling. The starch sets inside the grain, the colour turns pale gold, and the cooked Rice stays firm and separate.
