The grains that are selected for Laila Basmati rice have been grown in the same paddy fields in the Punjab region of Pakistan for the past 7,000 years. It is the combination of rich soil, pure water from mountain rivers and the unique climate that together create the perfect environment for Basmati rice, famous for its delicate aroma and delicious flavour. The five rivers of the Punjab have their sources in the Himalayan mountain range which carry minerals and silt down to the rich plains, creating rich fertile land for rice production.
As the weather warms in June, through to the start of autumn in November, the famers lovingly cultivate their crop of Basmati rice. From the initial seed to the transplanting of the saplings in to the paddy fields, the love and care that goes in to our rice is second to none.
Before the weather turns cold, the rice sheaves need to be manually harvested and taken to the Laila mills.
After the rice has been harvested, it undergoes a process called threshing, to loosen the hulls.
The ‘rough rice’ or ‘paddy’ as it is now known is then cleaned to remove stones, loose stalks and chaff. The rice is then slowly dried by passing through warm air to remove any moisture.
The next stage of processing is the removal of the outer husk and separating white and brown rice. Brown Rice is where the bran layer is kept intact, whilst white rice goes through to the next stage of the milling process. Here the rice is ‘polished’ to remove the bran layer and expose the white grain of basmati rice.
Once the rice has been graded and any broken rice removed it is packaged into the familiar green bags that have become synonymous with Laila Basmati, and shipped across the UK.