Van der Moolen-Foodgroup specializes chiefly in supplying Noodles, Pasta and Rice to the professional food industry and food service sector. Large quantities of rice are processed in these markets, and the product naturally has to meet the high market standards. Several rice sorts have been developed for this, working with a unique rice-milling plant. White Surinam rice and Super longgrain parboiled rice are used primarily to make meals and snacks. Other available sorts are brown rice, pandan (perfumed) rice, basmati rice and wild rice. 

Parboiled rice

Extra-long-grain Surinam parboiled rice is ideal for processing in meals and snacks. The longer grain has an attractive appearance, and after cooking the rice gives a high yield and the grains separate easily.

Parboiled rice comes in 25 kg bags or 1000kg big bags. 

General rice information

There are innumerable varieties of rice. These are classified as short-grain or long-grain, or distinguished according to use, cooking duration, dry or sticky end result, origin, fragrance or flavour. 

Arborio is used in risotto. The grains release starch during cooking, giving them a sticky texture. The grains absorb plenty of moisture but stay firm inside, so the dish does not go soggy.

Basmati is a more expensive rice that is full of flavour and aroma. This long-grain rice comes from the Himalayan region and is commonly used in Indian cooking. 

Brown rice is unpolished with only the husk of the grain removed. The remaining bran coating is rich in vitamins and minerals. Brown rice comes in both long-grain and short-grain varieties.

Dry-cooking white rice has thin, elongated, unbroken, glassy grains. The white rice from Surinam is the most common variety in the Netherlands. 

Broken rice cooks quicker but the broken grains readily release starch, so the result is not as dry. This puts off some people.

Lonton is sticky rice with a short, round grain and a high protein content. After cooking the rice has a slightly sweet flavour. 

Pandan is a fragrant rice with an exotic aroma, from which the name is derived. The full flavour combines well with Asian food and spicy dishes. 

Parboiled rice gets its name from the pre-treatment. The rice is soaked and steamed in such a way that some of the vitamins and minerals pass from the bran coating to the grain. Only then is the grain polished. The grains are slightly yellowish.

Wild rice is strictly speaking not a rice variety but is the seed of a marsh grass. It was eaten by native North Americans in ancient times. It is fairly expensive and is therefore usually mixed with white rice.

Interested in samples?

If you are interested in our rice varieties, you can fill in a request for samples on the right.
If you have any further questions, we would like to hear from you. Address details can be found on the CONTACT page. 

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