SIBARITA’s – EXTRA quality rice from the Albufera Natural Park of Valencia

*EXTRA: Extra category rice is one that has a percentage of whole grains greater than 92%. It is the highest category recognized by Spanish legislation.

VERY SHORT HISTORY

  • Rice began to be cultivated about 10,000 years ago in Southeast Asia – in the Himalayas about 8000-7000 BC.
  • The development of Asia-Mediterranean trade routes brought rice through North Africa.
  • Arrived in Spain in 711 AD with the Muslim conquest.
  • About 1000 AD cultivation began in Valencia

SIVARIS

We are fortunate in having been introduced to “Sivaris”, a division of Albufera Foods, artisan producers of rice for generations. Their rices have been cultivated in the ecological environment of the Albufera Natural Park and the Natural Park of the Marjal de Pego-Oliva, and nearby areas of the Valencian Community for more than a century, always with the utmost respect for the environment and their artisan traditions. The family is fully commited to producing rice of the highest quality and to the protection of their very special environment.

RICE ARTISANS

Albufera Foods is an artisan producer combining traditional methods with innovation and the latest technology. Their harvest is limited, by their environment and traditional ways. Only the best seed rice is used. Each rice shoot is controlled individually to the spikelet to achieve a harvest of the highest quality. The rice is nurtured with utmost respect for the environment in accordance with rigorous, traditional artisan processes endorsed by organisations responsible for Denomination of Origin, the Organic Agriculture Committee and the Albufera Natural Park.

The traditional methods that characterize Albufera Foods help preserve the biodiversity of the region’s wetlands, a unique and privileged environment.

INNOVATION

Albufera Foods seeks a balance between tradition and innovation. A good example is the SIVERIS brand launched in 2006, its range of products, most of which stocked by Sibarita, is well-established in the Spanish gourmet food sector recognised for the innovative and environmentally-friendly design and practicality of its packaging and the culinary characteristics of the product. SIVARIS has won numerous awards for its packaging.

It has expanded its product range to include new varieties of rice and other types of seed that can adapt to the geographical and climatological characteristics of the area. In particular, it participated in a project to research the introduction of two types of pigmented rice (red and black) that were not currently grown in Spain; and organic rice that to date had not been grown in the Albufera Natural Park.

SUSTAINABILITY

Albufera Foods’ “SIVERIS” brand products are cultivated and packaged within the Albufera Natural Park and the Marjal de Pego – Oliva Natural Park, a unique and privileged environment. The traditional artisan agricultural methods and limitations on production, are important elements in the sustainability of agriculture in this important ecological area. Their rice fields are a source of pride to the family and fundamental to the area and its traditional culture. Without their rice, wetlands would be lost. That is why their harvest is limited,.

D.O. Arroz de Valencia

This seal is a distinctive granted exclusively to 100% natural products, protected under the seal of the D.O., obtained and elaborated within the area of the Natural Parks of the Valencian Community. It is a guarantee that the cultivation processes and elaboration are respectful with the environment.

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SIVARIS

In 2014, SIVARIS created a new range of products beyond rice, starting with quinoa which is grown, alternately, with rice. Crop rotation is a technique used to combat weeds. The quinoa crop cycle is annual, as is rice. It is sown in January and harvested in June.

The Valencian garrofón is an indigenous variety of large haricot bean characterized at first glance by purple marks. pints on the surface. It is an orchard crop, grown in trellises and is harvested between September and December.

Another product is ”Wild Rice”, the seed of an aquatic plant known as “water oats” or “Indian rice”. It grows wild in the swampy soils of North America. It is very rich in fiber, protein and lysine (a beneficial amino acid).

PRODUCTS AVAIABLE FROM SIBARITA .

MEDITERRANEAN VARIETIES

BOMBA D.O.

Round and pearl grain – cultivated in the ecological environment of the Albufera Natural Park for generations.
In cooking it absorbs a lot of flavour but remains whole and loose.
It is considered to be of extraordinary culinary quality thanks to its chemical composition .

TIPS FOR USE:
Recommended for Mediterranean cuisine, especially paella. Four proportions of water to one of rice. Approximate cooking time: 18 minutes.

It absorbs a lot of the flavor of the broth in which it is cooked but it is very difficult to paste.

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ALBUFERA D.O.

Round and pearl grain. – cultivated in the ecological environment of the Albufera Natural Park (Spain) for generations.
During cooking it absorbs a lot of flavour but remains whole and loose.
It is considered to be of extraordinary culinary quality thanks to its chemical composition. that keeps the perfect proportion of amylose and amylopectin.

TIPS FOR USE:
Recommended for Mediterranean cuisine, especially paella. Four proportions of water to one of rice. Approximate cooking time: 18 minutes.

It absorbs a lot of the flavor of the broth in which it is cooked but it is very difficult to paste.

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MARISMA

Round and pearl grain, of very large size. It is grown in the ecological environment of the Albufera Natural Park.

Tender and juicy texture. The consistency of size maintained during cooking is pleasing to see by its grains offers a pleasant sensation to the eye and the palate.

TIPS FOR USE:
Recommended for Mediterranean cuisine, especially paella. Two proportions of water to one of rice. Approximate cooking time: 15 minutes.

It absorbs a lot of the flavor of the broth in which it is cooked although it is easily pasted.

LONG

Long and crystalline grain. It is the most cultivated and consumed rice variety internationally.  In Spain it is typical of the Guadalquivir Marshes.

After cooking, its grains tend to remain separate, due to the type of starch it contains.

TIPS FOR USE:

Recommended for the preparation of salads and in garnishes. Two proportions of water to one of rice. Approximate cooking time: 15 minutes.

Grain type:
Long crystallin

RED RICE

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Medium and pearl grain. Red Rice of the japonica family of me brown rice. Originally introduced into the French Camargue.

Very rich in fiber and trace elements. It emanates echoes of nutty aromas. Once cooked, it has a crunchy texture reminiscent of pine nuts. Supports freezing and pasteurization while maintaining an optimal state.

TIPS FOR USE:
Recommended as an accompaniment or in salad. Let it soak a few hours before cooking. Approximate cooking time: 30 min.

Boil with excess water. Once cooked it should be “al dente”.

Grain type:
Medium pearl integral

*BLACK RICE

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Medium and pearl grain. Brown rice the color of ebony. Traditionally grown in China for the exclusive consumption of the Emperor and his family. It was known in ancient times as “forbidden rice”.

Very aromatic and especially rich in fiber, sodium, potassium, magnesium, calcium and iron as well as vitamin B complex has been considered a “superfood”. Supports freezing and pasteurization while maintaining an optimal state.

TIPS FOR USE:
Recommended as an accompaniment or in salad. Let it soak a few hours before cooking. Approximate cooking time: 30 min.

Boil with excess water. Once cooked it should be “al dente”. The broth of the cooking is highly valued to make backgrounds, color or give aroma.

Grain type:
Short pearl

GARROFÓN PAELLA BEANS

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Essential ingredient for the Valencian Paella. Traditionally grown in the Valencian orchard for generations, selected and packaged in an artisanal way. The Valencian Garrofón has extraordinary characteristics that give it a quality much higher than those of the common variety that is marketed. Its very thin skin and creamy texture, differentiate it from other garrofones that once cooked are floury and dry.

TIPS FOR USE:
Use 80 gr. Dried Valencian Garrofón for 5 servings.

Usage options:

  1. Leave to soak the night before use. Boil with plenty of water in a different container. It must be left to the dente. Drain and incorporate into the paella once the rice is added.
  2. Let it soak one night. Drain and freeze. Incorporate directly into the paella along with the rest of the vegetables.

A FINAL NOTE!

SIBARITA’s – EXTRA quality rice from the Albufera Natural Park of Valencia

Extra category rice is one that has a percentage of whole grains greater than 92%. It is the highest category recognized by Spanish legislation.