Rice & Health

Fact Rice contains essential B vitamins such as thiamin, riboflavin and niacin, as well as minerals such as phosphorous, iron and potassium.



Benefit B Vitamins have numerous benefits including increasing alertness, memory and the ability to learn. Its also vital to the body’s metabolism and the release of energy.



Fact Rice is a good source of amino acids.



Benefit Amino Acids are responsible for muscle development.



Fact Rice is naturally low in fat.



Benefit Nutritionists believe that the rise in heart disease, diabetes, obesity and cancer is linked to high fat diets.



Fact Brown rice may help reduce cholesterol in the blood and is a source of natural fibre for a healthy diet.



Benefit Low cholesterol diets decrease the risk of heart disease and therefore heart attacks. Fibre helps to prevent diseases of the large Intestine.

IRRI 9 Long Grain Rice

IRRI 9 Long Grain Rice

Irri 9 is yet another type of medium long grain non-basmati rice produced in Pakistan, which is very popular in the African and Bangladeshi markets. Irri has two main varieties which are Irri 9. Irri 9 has a long grain size then Irri 6. Though Irri 6 has a wider width then Irri 9. Basmati rice Irri rice is mostly grown in the province of Sindh and southern Punjab. The temperature in the Interior of Sindh (24.52° N 67.03° E) makes Irri the perfect place to grow. The main districts where IRRI is grown are Larkana, Dadu, Nawabshah, Sukkar and Jacobabad.
At Susaaf International we don’t take our commitment to maintain quality as a basis of competing with our competitors in exporting this IRRI-9 quality. Many people prefer the muggy touch this rice has to offer. Much of Pakistan's export of IRRI-9 goes to the Middle East, Bangladesh, African Countries & Philippines.

IRRI 9 Long Grain Rice

Variety:	IRRI 9 Long Grain Rice
Crop Year:	2009 - 2010 - 2011
Polishing Grade:	Single / Double / Pearl / Silky Polish
Moisture Content:	13% Maximum
AGL:	7.0 mm
Damaged / Shriveled / Yellow:	1.5 %
Broken Grains:	2% Maximum
Chalky Grains:	3 % Maximum
Contrasting Varieties:	7% Maximum
Foreign Grains:	0.2% Maximum
Foreign Matter:	0.1% Maximum
Paddy Grain:	0.2% Maximum
Under Milled Red Stripped	2% Maximum

Also Check
	1121 White Rice	Click Here
	IRRI 6 Long Grain White Rice	Click Here
	Super Kernal Basmati Rice	Click Here

IRRI 6 Long Grain Rice

IRRI 6 Long Grain Rice

IRRI-6 is the low priced, high volume rice. This variety is grown in the Lower Sindh province of Pakistan and is a major export quality to a number of Middle Eastern and African Ports. We offers IRRI 6 Varieties in any packaging size from 10kg, 25kg, 50kg & 100Kgs. This can be provided in Cotton, Jute, PP bags or paper packing for smaller quantity. Moreover , Packaging can be design according to clients specification in any size and any material. International Rice Research Institute has also evolved this variety. It is classified as long grain rice having the length of grain between 5.70 mm to 6.80 mm. It is non-aromatic variety. On cooking its elongation ratio is lower than all the other-mentioned varieties. Thickness is observed in the grains on cooking. It is the cheapest quality of rice in Pakistan.
At Susaaf International This long grain variety is inferior to others grades of non-basmati and is generally supplied in bulk shipments to African regions and other parts of the world
QUALITY ASSURANCE
At Susaaf International, we don’t take our commitment to quality as a basis of competing with our competitors, but we take it as our only way of doing business! Its only through our state of the art facilities and stringent quality controls we are able to achieve this.

IRRI 6 Long Grain Rice

Variety:	IRRI 6 Long Grain Rice
Crop Year:	2009 - 2010 - 2011
Polishing Grade:	Single / Double / Pearl / Silky Polish
Moisture Content:	13% Maximum
AGL:	7.0 mm
Damaged / Shriveled / Yellow:	1.5 %
Broken Grains:	2% Maximum
Chalky Grains:	3 % Maximum
Contrasting Varieties:	7% Maximum
Foreign Grains:	0.2% Maximum
Foreign Matter:	0.1% Maximum
Paddy Grain:	0.2% Maximum
Under Milled Red Stripped	2% Maximum

Also Check
	1121 White Rice	Click Here
	Super Kernal Basmati Rice	Click Here
	IRRI 9 Long Grain White Rice	Click Here

1121 White Rice

1121 Rice

The most reliable 1121 Basmati Rice Exporters from Pakistan. The tempting taste & aroma has attracted various national as well as international clients to place bulk orders for the Long Grain 1121 Basmati Rice. Additionally, customers are eased with the availability of the 1121 Indian Basmati Rice hygienically packed.

The length of the uncooked 1121 Basmati Rice recorded in the Limca Book of World Records (2008) is between 8.05 to 8.30mm. The 1121 Basmati Rice is also the first choice of the national as well as international clients due to the very extra long grain, aromatic fragrance and non-sticky after cooking. Moreover, we are major exporters of 1121 Basmati White Rice from Pakistan.

1121 Basmati Rice

Variety:	1121 Basmati Rice
Crop Year:	2009 - 2010 - 2011
Polishing Grade:	Single / Double / Pearl / Silky Polish
Moisture Content:	13% Maximum
AGL:	7.0 mm
Damaged / Shriveled / Yellow:	1.5 %
Broken Grains:	2% Maximum
Chalky Grains:	3 % Maximum
Contrasting Varieties:	7% Maximum
Foreign Grains:	0.2% Maximum
Foreign Matter:	0.1% Maximum
Paddy Grain:	0.2% Maximum
Under Milled Red Stripped	2% Maximum

Also Check
	Super Kernal Basmati Rice	Click Here
	IRRI 6 Long Grain White Rice	Click Here
	IRRI 9 Long Grain White Rice	Click Here

White Rice Varities

White Rice Varities White rice is the name given to milled rice that has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. The polishing process removes important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing.[1] Enrichment of white rice with B1, B3, and iron is required by law in the United States. At various times, starting in the 19th century, brown rice and wild rice have been advocated as healthier alternatives.[2] The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. (See whole grain.) As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers. Super Kernal Basmati Rice Detail of the White Rice products We deals in. Please found here the list of the all White Rice Varieties We Export or Trade. Click Here 1121 Basmati Rice Detail of the Parboiled Rice products We deals in. Please found here the list of the all White Rice Varieties We Export or Trade. Click Here IRRI 6 Long Grain Rice Detail of the Rice By-products We deals in. Please found here the list of the all White Rice Varieties We Export or Trade. Click Here IRRI 9 Long Grain Rice Detail of the Rice By-products We deals in. Please found here the list of the all White Rice Varieties We Export or Trade. Click Here

Susaaf International was found with a clear objective to attain and maintain perfection in rice processing & aiming at customer’s complete satisfaction at all times. In view of this objective and recognizing that change in the global market as a fact of life, our entire business strategy therefore revolved round customer’s taste and preference which indeed is a corner stone of the company’s policy.

White Rice Products White Rice Parboiled Rice Products Parboiled Rice By-Products of Rice By-Products

Super Basmati Rice

Super Kernal Basmati Rice King of Rice by SIRT

Super Kernal Basmati Rice, a premium variety of basmati rice from Pakistan, is the most prized of the rice varieties all over the world. Since thousands of years Super Kernel Basmati is being cultivated in the foothills of the Himalayas.

Basmati rice is known as the queen of rice. It is long grained, non glutinous and particularly good for formal rice cooking. Basmati Rice is a simple grain yet throughout history it has been on royal menus of various cultures as the main dish. It has an exceptional length of grain, which increases substantially on cooking. The cooked grain has high integrity and high discreteness and distinctive aroma, taste and mouth feel, A long-grained rice with a fine texture is the costliest rice in the world and has been favored by Emperors and praised by Poets for hundreds of years.

Super Kernal Basmati Rice

Variety:	1121 Basmati Rice
Crop Year:	2009 - 2010 - 2011
Polishing Grade:	Single / Double / Pearl / Silky Polish
Moisture Content:	13% Maximum
AGL:	7.0 mm
Damaged / Shriveled / Yellow:	1.5 %
Broken Grains:	2% Maximum
Chalky Grains:	3 % Maximum
Contrasting Varieties:	7% Maximum
Foreign Grains:	0.2% Maximum
Foreign Matter:	0.1% Maximum
Paddy Grain:	0.2% Maximum
Under Milled Red Stripped	2% Maximum

Also check [Susaaf International Rice Traders Importer & Exporter of Rice]
	Super Kernal Basmati Rice	Click Here
	IRRI 6 Long Grain White Rice	Click Here
	IRRI 9 Long Grain White Rice	Click Here

Kedgeree of Salmon

From my personal Authentic Recipe Collection

This dish makes a delicious main meal or center meal. Serve with tossed salad, European bread and wine.

This recipe is easy to make, and does not take very long to prepare.

Ingredients - Serves 4

1 ¼ lb. canned salmon, drained and flaked
10 fl. oz. double cream [1 1/4 cups heavy cream], beaten until thick but not stiff
1/2 teaspoon grated nutmeg
2 oz. [1/4 cup] butter
1 Medium-sized onion, finely chopped
10 oz. [4 cups] cooked long-grain rice
2 hard-boiled eggs, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons curry powder

Directions

• In a medium-sized saucepan, combine the salmon, cream and nutmeg together, stirring to mix. Set the pan over moderate heat and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the fish is heated through. Remove the pan from, the heat.

• In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Stir in the cooked rice and half of the chopped eggs, then stir in the salmon mixture , the salt, black pepper and curry powder.

• Remove the pan from the heat and pile the mixture on to a large warmed serving dish. Sprinkle over the remaining chopped egg. Serve immediately.

Wild Rice with Mushrooms

From my personal Authentic Recipe Collection

This is a simple yet delicious dish. It can be served as a side dish to the main dish or can be served as a light meal with hummus or any bean dish. Serve with tossed salad, crusty European bread and wine.

This recipe is easy to make, and can be made under 40 minutes.

Ingredients - Serves 6

2 oz. [1/4 cup] butter
1 medium-sized onion, finely chopped
I celery stalk, trimmed and finely chopped
8 oz. [1 1/3 cups] wild rice, washed, soaked overnight and drained
6 oz. button mushrooms, wiped clean and halved
16 fl. oz. [2 cups] home-made chicken or vegetable stock
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 oz. [1/2 cup] slivered almonds, toasted

Preparation

• In a large, heavy-based saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and celery and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

• Stir in the rice and mushrooms and fry, stirring constantly, for 3 minutes. Pour over the stock and season the mixture with the salt and pepper. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 20 minutes or until the rice is tender and all the liquid has been absorbed. Remove the pan from the heat. Spoon the mixture into a warmed serving dish. Sprinkle over the toasted almonds and serve immediately.

Wild Rice With Mushrooms upload by Susaaf International

Homemade Yogurt

Serve for Rice

Ingredients
½ gallon of Whole Milk
½ cup of Powdered Milk
1 container of Commercial Yogurt (yogurt from market that contains active cultures.)
Directions
Heat Milk: Heat ½ gallon of milk to 185 degrees F. Any type of milk will work, e.g. fat free, 2% or whole. This should take about 25 minutes in a 500 watt microwave. The temperature can be measured with a candy thermometer. Don't boil the milk.

Add Powdered Milk: Stir in ½ cup of powdered milk. The additional milk solids make the yogurt thicker.

Cool Milk: Let the milk cool to 115 degrees F or less. The yogurt does not seem as sour if you cool to 105 degrees. Once again, you can measure the temperature with a candy thermometer. This should take about an hour and a half at room temperature.

Add Culture: Add one container of commercial yogurt with active cultures. Vanilla or plain works bests. Other flavors will add color and flavor, though they will work too. We've been using the Safeway store brand, low fat and calorie vanilla.

Strain Mixture: Strain mixture with tea strainer to remove excess dry milk. Otherwise the excess dry milk will leave grit at the bottom of the bowl.

Incubate Culture: Cover with plastic wrap, and let sit at 105 to 115 degrees for 8 hours. If you turn your oven light on and set the bowl in the oven all night, this should work. Wrapping the bowl in a bath towel with a heating pad turned on low will also work. Don't let the temperature go over 115 degrees or the culture may be killed.

Cool: Place bowl in refrigerator. After a few hours the yogurt should be cool and ready to eat.

Serving Amount: Makes ½ gallon
Ready In: 2 Hours
Degree Of Difficulty: Medium
Recipe Category: Sauce/Chutney/Pickle
Recipe Ethnic Group: Pakistani

Authentic Biryani

Ingredients

• 500 grams of Basmati Rice (washed & drained)
1 kilogram of Mutton (cut into 2" pieces)
1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste)
5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions)
4 sticks of Cinnamon (Dal Cheeni)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
6 small Cardamoms (Choti Ilaichi)
6 Cloves (Long)
2 Bay Leaves (Tezz Patta)
1 tsp. Whole Black Peppers (Kaali Mirch)
1 tsp. Cumin Seeds (Sufaid Zeera)
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 ½ cups Plain Yogurt (beaten)
2 pinches of Saffron (Zaffron) (dissolved in warm water)

Ingredients for Rice

• A handful of Mint Leaves (Podina) (chopped)
1 Big Black Cardamom (Kaali Baari Ilaichi)
2 Cinnamon Sticks (Dal Cheeni)
2 Small Cardamoms (Choti Ilaichi)
3 Cloves (Loung)
A handful of Kothmir
Salt (to taste)
5 tbsp. Clarified Butter (Ghee) or Refined Oil

Directions

1. To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
Cook the rice till ¾ done and then drain in the colander.
Remove the whole masala. Melt the clarified butter and set aside.

Assembly

1. Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.
Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.
Lower heat and cook for another 45 minutes.


Serving Suggestions: Serve Hot
Degree of Difficulty: Medium
Recipe Category: Main Course Rice
Recipe Ethnic Group: Pakistani