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Basmati rice


Basmati rice by its rich taste and fragrance, is regarded to be among the best rice varieties in the world and by the local population proudly called ”Queen of Rice”. Bass (fragrant) and Mati (soil) is a translation from Hindi. Basmati rice is cultivated in specific areas of the Indo Gangetic plains (close to the foothills of the Himalayas). The beautiful, long, slender, white rice kernel matures in the snow fed rivers of the Himalayas. Because of this and by the unique agro-climatological circumstances (warm days and cold nights) this fragrant rice is regarded of a superior quality.

✔ Origin: India and Pakistan
✔ Taste and fragrance: unique aroma and rich, full taste
✔ Cooking time: 8 minutes
✔ Cooking characteristics: dry cooking, an elongation of abt. twice its length
✔ Dishes: Indian rice dishes (Biryani) or as a side dish

More about Basmati rice varieties +

Basmati Rice

Basmati rice from India (most important exporter):
States: A.o. Haryana, Punjab
Classification: Traditional
Varieties: A.o. Taraori (HBC-19), Basmati 370 and 386 , Dehradun 7,1 mm.
Color: White/creamy
Fragrance: Distinctive
Characteristics: Irregular, long, thick grain
Chalky content: 2-3%
Harvest: November-December
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Classification: Non-Traditional
Varieties: A.o. Pusa
Color: White/greyish
Fragrance: Gentile
Characteristics: Long, slim grain
Chalky content: 8-10%
Harvest: October-November

Basmati rice from Pakistan:
States: A.o. Punjab
Classification: Traditional
Varieties: A.o. Super and Kernel
Color: White/greyish
Fragrance: Gentile
Characteristics: Irregular, long, thick grain
Chalky content: 2-3%
Harvest: November-December

Fragrant rice




Fragrant rice is especially appreciated by its delicious fragrance as a real delicacy by the Asian population. The main source of the flavor derives from the unique soil properties and also by the unique climatological circumstances (high temperature and humidity). During cooking the gentle fragrance is very much present. Fragrant rice, also known as Hom Mali or Jasmine rice, has a beautiful, long shaped white grain.

✔ Origin: a.o. Thailand and Vietnam
✔ Taste and fragrance: jasmine aroma and gentle, nutty taste
✔ Cooking time: 8 minutes
✔ Cooking characteristics: slightly sticky
✔ Dishes: Thai curry; combines well with spicy dishes too

More about Fragrant rice varieties +

Fragrant rice


Varieties: Hom Mali
Region: North East Thailand
Length: 7,0 mm
Color: White/creamy
Fragrance: Intensive, long lasting
Characteristics: Irregular, long, thick grain
Harvest: November-January
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Varieties: Pathumthani
Region: In the middle of Thailand
Length: 7,0 mm
Color: White/creamy
Fragrance: Less strong, less long lasting
Characteristics: Delicate, long, slender grain
Harvest: December-February-March-June-September

Varieties: A.o. Jasmine CA 92/85
Region: South Vietnam
Length: 6,8 mm
Color: White/creamy
Fragrance: Less strong, less long lasting
Characteristics: Irregular, long, thick grain, high chalky content
Harvest: January-March-June-July-September-October

Parboiled rice


Parboiled rice is a.o. used in the industry and out-of-home dishes. Due to the unique parboiling process, this rice has a slightly yellowish color and is rich of vitamins and minerals. The rice can be re-heated again and during cooking the rice turns white again, while maintaining nearly the same properties. It never sticks.

✔ The parboiling process:
1. Raw material is rough rice (paddy)
2. Soaking in warm water (70˚C)
3. Excess of water is drained
4. Steamed under pressure and dried (moisture reduced from 35% to 14%)

✔ Origin: EU (Italy, Greece, Spain), Thailand, South-America, India
✔ Taste and fragrance: neutral taste with firm bite
✔ Cooking time: 10-12 minutes
✔ Cooking characteristics: never sticky, white color and re-heatable
✔ Dishes: various dishes but also cold salads

More about parboiled rice varieties +

Parboiled rice

Parboiled rice from EU:
Length: 6,7 mm
Color: Slightly yellow
Characteristics: Regular, thick grain
Harvest: October - November

Parboiled rice from Thailand:
Length: 6,8 mm
Color: Slightly yellow
Characteristics: Regular, thick grain
Harvest: December-February-May-July-September

Parboiled rice from South-America:
Length: 6,5 mm
Color: Slightly yellow
Characteristics: Regular, thick grain
Harvest: March-April

Long grain rice




Long grain rice is the most commonly grown type of rice, 70 to 80% of all rice varieties. As a result of years of technical developments (parboiling process) a new type of rice has been developed, which is called parboiled rice. Mainly out of long grain rice, new varieties are developed, which in some cases can even grow under extreme conditions. The latest development from Bangladesh is the “submarine” rice, which can survive under water, for instance due to flooding, for 2 weeks before it drowns and dies. White long grain rice is also commonly known as milled or polished rice.

✔ Origin: EU (Italy, Greece, Spain), Thailand, Guyana, Vietnam,
✔ Pakistan, South-America
✔ Taste and fragrance: neutral
✔ Cooking time: 10 minutes
✔ Cooking characteristics: fluffy, dry cooking
✔ Dishes: due to neutral taste, suitable for all kinds of rice dishes

More about long grain rice varieties +

Long grain rice


Long grain rice from EU:
Length: 6,7 mm
Characteristics: Smaller grain
Grain shape: One side blunt, other side sharp grain
Harvest: September-October

Long grain rice from Thailand:
Length: 6,8 mm
Characteristics: Irregular grain form, high chalky contents
Grain shape: Blunt grain
Harvest: December-February-May-July-September

Long grain rice from Guyana:
Length: 7.8 mm
Characteristics: Long, thick grain
Grain shape: Sharp grain
Harvest: September-October-March-April

Long grain rice


Long grain rice from Vietnam:
Length: 6,8 mm
Characteristics: Regular, thick grain, high chalky grain
Grain shape: Blunt grain
Harvest: January-March-June-July-September-November

Long grain rice from Pakistan:
Length: 6,9 mm
Characteristics: Regular, slender grain
Grain shape: Sharp grain
Harvest: October-November

Long grain rice from South-America:
Length: 6,5 mm
Characteristics: Regular, thick grain
Grain shape: One side blunt, other side sharp grain
Harvest: March-April

Round grain rice




The most important round grain rice types are Arborio (length 6,2-7,2 mm) and Generico (length < 5,2mm).

The Arborio grain has a chalky and an opaque appearance.
The large oval to round grain absorbs all aromas during cooking and transforms in a delicious soft texture.

✔ Origin: EU (Italy)
✔ Harvest: September-October
✔ Taste: creamy with slight bite feeling
✔ Cooking time: 30 minutes (rice to be prepared in broth)
✔ Cooking characteristics: sticky, although the grain maintains a firm bite
✔ Dishes: risotto and paella

Round grain rice




The short, round Generico grain (< 5,2 mm) has a milky, white color and absorbs a lot of moisture during cooking. The rice contains a lot of starch, which is released during cooking and binds itself with the boiling fluid. After cooking the rice is soft and sticky and is being used in dishes such as desserts and rice pudding.

✔ Origin: EU (Italy, Spain, Greece, France)
✔ Harvest: September-October
✔ Taste: creamy and sweet with hardly any bite
✔ Cooking time: 15 minutes
✔ Cooking characteristics: sticky and soft
✔ Dishes: desserts such as rice pudding and pies

Brown rice




The main characteristic of brown rice is the presence of the outer bran layers of the grain. Not only does this attribute to a robust taste but it also retains all the valuable nutritional properties. Brown rice is well known for its high levels of vitamin B and minerals as well as high fiber contents.

✔ Origin: Guyana, Thailand and EU (Italy, Greece, Spain)
✔ There are various types: a.o. long grain, parboiled and fragrant
✔ Taste: full nutty taste and firm bite
✔ Cooking time: long grain and fragrant abt. 25 minutes parboiled (2% polished) abt. 15 minutes
✔ Cooking characteristics: dry cooking
✔ Dishes: stir-fried and vegetarian dishes

Ready-to-eat rice




We offer a wide range of ready-to-eat, sterilized rice products. These products are produced in a state of the art facility in France. We can offer pre-cooked rice products in both microwaveable pouches and cups.

The products offer excellent convenience to the consumer as they can be easily prepared in less than 2 minutes in a microwave or in just over 3 minutes in a wok or pan.
We can deliver the ready-to-eat rice in pouches or cups in many varieties such as:

✔ Plain Rice: Basmati, long grain
✔ Flavored Rice: Mediterranean, Pilau
✔ Complete meal solutions: Cantonese, Paella, Risotto....

Rice flour



Rice flour is made of broken rice originating from the rice milling process. The broken rice from various varieties and origins is collected in silos and further processed to rice flour. The countries of origin are mainly: Thailand, Pakistan, India, Vietnam, Cambodia, Guyana and EU-countries.
Main characteristics:
✔ Gluten free (no allergic reaction)
✔ Healthy image (many carbohydrate, less fat, good protein, low salt)
✔ Thickening agent
✔ Improved mouth feel (soft and creamy)
✔ Easily digestible
✔ Crisp coating/brittle

Types of application:
✔ SL 500: Rice-pudding - the thickest
✔ BL 420: Rice breakfast cereals
✔ BL 250: Bakery products
✔ BL 100: Dry soups/sauces - the finest
 
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  • Basmati rice
  • Fragrant rice
  • Parboiled rice
  • Long grain rice
  • Round grain rice
  • Brown rice
  • Ready-to-eat rice
  • Rice flour
  • Contact
    • Van Sillevoldt Rijst B.V.
    • Ketelweg 34
    • 3356 LE Papendrecht
    • PO Box 280
    • 3350 AG Papendrecht
    • The Netherlands
    • Tel. +31 (0)78 64 20 720
    • Fax +31 (0)78 64 20 729
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    • info@vsr-rice.com