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

Ruz Bukhari Afghani

Ruz Bukhari

Ingredients

• 1 Whole Chicken (cut into serving pieces)
2 cups Basmati Rice (washed & pre-soaked)
1 Onion (peeled & chopped)
1 Carrot (chopped)
7 fresh Tomatoes (pureed in blender)
Almonds (Baadaam) (slivered & fried) (for garnish)
Raisins (Kishmish) (for garnish)
10 Whole Cardamom Seeds (Ilaichi Danay)
10 Cloves (Long)
1 Cinnamon Stick (Dal Cheeni)
½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
Salt (to taste)
Black Pepper Powder (Pisi Kaali Mirch) (to taste)
Cooking Oil (as needed)


Directions

Saute the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.

When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.

Separately in a different pot, boil rice in water until cooked and drain.

Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.

Serving Suggestions: Garnish with fried Almonds and Raisins for a most exquisite and delicious taste.
Degree of Difficulty: Medium
Recipe Category: Main Course Rice
Recipe Ethnic Group: Afghanistani



Susaaf international Rice Traders

RiceHistory

History of Rice by Susaaf International Rice Traders

According to the most widely accepted theory, rice cultivation originated as early as 10,000 BC in Asia. Archaeological evidence shows that rice was grown in Thailand as early as 4000 BC, and over the centuries spread to China, Japan, and Indonesia. By 400 BC rice was cultivated in the Middle East and Africa. The invading armies of Alexander the Great probably introduced rice to Greece and nearby Mediterranean countries around 330 BC. Rice was brought to the American colonies in the early 1600s, and commercial production began in 1685.

Rice cultivation, a very demanding process, has shaped values and changed history. For example, rice encouraged populations to crowd together to take advantage of a reliable food supply. The labor-intensive process of growing paddy rice requires large numbers of people to work together to level fields, build and maintain bunds, and care for the crop. Where paddy-rice cultivation has been introduced, hard work, organization, persistence, and above all, cooperation, have been encouraged.

In the United States, rice played an important role in establishing slavery in the coastal Southeast—the Carolinas, Georgia, and north Florida. For instance, rice exportation was deemed necessary for economic survival in Georgia, and as a result, slavery was legalized in that state to create a work force to clear swamps; install dikes; and plant, grow, harvest, and thresh the rice.

Thanks for Visiting

Packaging & Shipment

SIRT has the most modern electronic bagging scales that ensure high degree of accuracy in weighing. It is therefore that each and every bag shipped by BRM weighs as per ordered quantity. This equipment is capable of packing in different sizes ranging from 1Kg to 50Kg. Several kinds of packing materials are used as per customer demands, such as:- i) Cardboard / Paper-sack ii) Polypropylene iii) Cotton iv) Jute
All this process is carefully executed to increase the shelf life of our products. BRM operates with a very effective and well-coordinated transportation system both inland and outward. The company deals with major shipping lines to ensure safe transportation of cargo to the de

Color Sorting

The final step in rice processing is color sorting. This is aimed at to remove discolored grains from processed rice to give the final product a uniform-color look. BRM uses Sortex90004, provided by Sortex of London, that is the latest version in this highly acclaimed series of color sorters. Color sorting is an intricate computer-controlled process where CCD technology is used for performing high-resolution-optical inspection of each and every kernel. It removes the high concentration of predominantly chalky and discolored kernels to give final product a uniform appearance. Sortex90004 performs this sensitive processes with an extreme degree of accuracy. This can be judged from the fact that after this process, there can be up to only 4 discolored kernels in every 45,000 good kernels. This degree of accuracy is not matched by many processors.

Grading

SIRT performs both thickness and length grading. Through this process broken and shriveled rice is separated from head rice to a very high percentage of accuracy. With advanced technology from Buhler in Drum Graders, Plansifters and Indented Cylinders, working at three different stages, a uniform optimum grain length is achieved. The uniform grain length renders a nice appearance to the finished product and adds to the presentation (before and after cooking).

Whitening

Rice is a delicate grain; requires extra care in processing. Any rough handling during processing can cause the grains to break or develop cracks. At BRM's plant rice is gently milled in whitening machines in several passes to ensure efficient removal of bran. Number of passes depends upon the degree of whiteness required. Furthermore, rice is allowed to pass through mist polishers which impart an extremely clean and glossy white appearance to the kernels, a distinct advantage over traditional milling methods. Some of the machines installed at the plant have been introduced for the first time by Buhler GmbH - another plus for SIRT.

Cleaning

Milling starts with the cleaning of rice. This is a multi-step process where foreign material like straws, mud balls, threads, stones, paddy and metal particles are removed from the rice. High performance precleaners and classifiers are used to achieve great accuracy in feeding a purified rice to the later processes. This process is applicable to both the white rice and brown rice. Apart from the cleaning process itself, it is ensured that none of such impurities are added into rice during subsequent processes. All the machines, conveyers, bins and hoppers are equipped with a generously sized aspiration system; keeping the entire building dust-free. The company is in the implementation stage of HACCP-compliant (Hazard Analysis of Critical Control Points) system hence providing hygienic processing and suitable sanitation facilities.

Warehousing

paddy storageOne of the main peculiarities of Basmati rice is enhancement in its taste and aroma when it is seasoned for eight-to-nine months. SIRT has made it part of its policy to sale only seasoned rice for consumption by its customers.

warehouse of Susaaf Rice Traders - MuridkeThis makes warehousing one very important step in the whole production process of the company. Stocks of brown basmati rice are stored in well-ventilated and spacious warehouses of the company in Islamabad. These stocks are kept in most hygienic conditions remaining under observation of SIRT's own staff.

warehouse at Muridke During the period stocks remain in warehouses, these are subjected to regular inspection and fumigation from time-to-time against infestations by organisms.

Because of the fact that SIRT purchases large quantities of paddy at the beginning of season and a long maturing period of rice, inventory carrying cost of the company is quite high. It is, however, compensated well by the real-basmati-experience by the consumers.

Husking

The selected Basmati paddy is then allowed to slowly reduce its moisture by natural-sun-drying-method, to achieve optimum moisture content for husking. Paddy is spread over large fields during the day and left for drying in the sun. This gradual drying helps to avoid thermal cracks in the rice grains, which would result in broken grains at later stages. Paddy is then brought in to SIRT's sheller where Brown Rice is produced after cleaning, de-husking and grading. In Brown rice, only the outer husk is removed, leaving the germ and bran layer, and retaining most of the nutritional value. Bran is rich in minerals and vitamins. This minimal processing therefore, produces rice that is healthier to eat. For SIRT, the key is to ensure that Basmati retains all that nature has given it. The brown rice after grading is transported to SIRT's warehouses in Islamabad.

Paddy Selection

After harvesting in Oct - Dec, farmers bring in their produce to the rice mills for sale. SIRT has its purchase points established in the heart of major basmati growing areas in Punjab and hence remains in easy reach of the farmers. Before a particular lot of paddy is purchased, it is subjected to various tests. This includes inspection by a team of experienced selectors and paddy-experts, tests for moisture contents, kett-test, field admixture etc. Samples are then processed in the mini mill to determine yield, kett-test and after-cooking characteristics. A lot is purchased only when it meets the stringent quality requirements of the company. Preference is however, given to farmers who coordinate with SIRT's staff from seedling to harvesting stage.
Selection of paddy is a process where a rice mill needs to devote most of its energies, expertise and time. Quality of final product largely depends upon the paddy procured. Many rice mills avoid to indulge in such a laborious process and purchase semi-processed rice from brokers instead of paddy from farmers. Unfortunately, this cannot be done without compromising on quality. SIRT has a different strategy though. Paddy is purchased at the beginning of rice season that effectively eliminates all chances of mixing of inferior varieties. This is so because paddy of different varieties of rice matures at different times and cannot be mixed with each other. On the other hand semi-processed rice available with brokers during rest of the year remains prone to mixing that is often hard to detect.

Seed Distribution

The quest to bring the best for you starts from the time farmers made preparations to sow seeds. Well-trained and experienced staff from SIRT visits different areas and meet farmers to discuss plans for upcoming crop. SIRT distributes carefully selected healthy and pure seeds amongst farmers free of cost. This is a step to ensure a pure crop after harvesting.
Literature in local language is also distributed amongst farmers giving them specific instructions on issues like use of fertilizers, pest-control, storage of paddy etc. SIRT remains in close contact with farmers right from the seedling to the final harvesting stage.