Processing of Kasia Super basmati rice allows the rice to retain more of the vitamins and minerals from the original grain which further makes parboiled rice highly nutrient. Parboiling changes the colour of rice to a light yellow or amber and thus the name Golden comes as a prefix to its nature. Upon cooking the grains have a soft and flocculent texture and do not break at all. Its long length & after cooked properties and ability to immerse flavours of herbs and spices make it best for savoury dishes like Coconut rice, Stir-fried rice, Jollof rice and various types of Biryanis. Furthermore, its pleasantly enticing aroma and strength after cooking appeals the most assiduous rice connoisseurs.