Sella or steam basmati?
A variety name tells you which rice you are buying. The processing method helps explain how that rice will look and cook.
What changes during processing?
Sella is parboiled in the husk before drying and milling. Suppliers also offer steam basmati as a separate treatment. Ask how the mill describes its process and identify the treatment on the contract, even when both samples are sold as 1121.
Which suits your kitchen?
For batch cooking, test how each sample separates and holds during service. For retail, compare appearance in the bag and aroma after cooking. Golden sella brings a warmer colour; ask for cream sella if your buyer expects a lighter finish.
Run a side-by-side cook test
Weigh equal portions, record the soak and cooking instructions for each sample, and photograph the cooked grains against the same background. Taste immediately and again after your usual holding time. Record cooked yield so you can compare portion costs.
Ask for comparable prices
Use the same variety, crop year, packing, quantity and port in both enquiries. Ask the supplier to identify the processing method, grade and quote validity on each line.