What rice is more useful?
Well who does not know what is rice, and did not eat it in various dishes? Rice is the most popular grain culture and a food product around the world, and Russia - not an exception. History of its cultivation as food culture contains more than 6000 years. During this time its emergence on Earth acquired numerous legends and myths. This cereal was a basis of welfare of many empires which arose, reached blossoming and disappeared in the east. Now this culture extended on all terrestrial continents, was adapted for various climatic conditions, found the place in food and customs of the majority of people of the Earth and in their national cuisines.
To Russia rice was delivered rather recently, less than 300 years ago. We begot grades of round grain rice from which the people of Russia learned to cook the most tasty porridges, soups and of course, pilaf. From - for the increased demand and limitation of climatic conditions in Russia at which it is possible to grow up rice now a lot of rice grain deliver them - for a boundary, however the Kuban and other grades of rice of a domestic production are still popular and successfully compete with import.
In the world there are thousands of different types of rice, however in practice in the concrete district only several grades and types of processing of its grain are used. It is considered that the greatest part of the grown-up rice is consumed in places of its production. Most often rice is distinguished on grain length - kruglozerny, srednezerny and long-grain - which differently are used, cook and possess inherent only it properties.
Round grain rice is grown up in China, Japan, Italy and in Russia. Its grains contain most of all starch and possess property at preparation of dishes to absorb a large amount of liquid from what become soft or creamy. White round grain rice from which cook sushi, porridges, pies, baked puddings, puddings and various desserts is most widespread.
Srednezerny rice is cultivated generally in Italy, Spain, the USA and Australia. On properties it is similar on kruglozerny, but has quality to incorporate aroma of other ingredients of the preparing dish and slightly sticks together. Srednezerny rice happens white and brown. Its white version is used for preparation of soups and such popular dishes as a paella and risotto, and brown - for local dishes, food of children and old men.
Long-grain rice is widespread in the countries of Asia (India, Vietnam, Thailand, etc.) and also on the American continent and in Australia. It has long and thin grain, when cooking does not stick together and does not boil soft, absorbs moderate amount of moisture. Both white, and brown long-grain rice is around the world popular. In comparison with other types of rice it is more universal and it suits for preparation of great variety of dishes of the European and east cuisine, salads, garnishes for any meat or fish dish, and also seafood dishes.
Grades which are especially appreciated their unique taste and aroma are distinguished from a set of the kinds of rice which are grown up in the world: Basmati, jasmine, arborio and wild fig. “ " Basmati; grows at the bottom of the Himalayas, it is longer than usual long-grain white rice and differs in excellent taste and aroma. From it magnificent plova and garnishes when cooking turn out “ under a cover “ or “ on " steam;. “ Jasmine “ it is grown up in Thailand - the homeland of cultural rice, it long-grain, white, possesses thin “ dairy “ aroma, goes for preparation of exotic and spicy east dishes, cooks “ under a cover “. “ Arborio “ - the Italian grade of srednezerny rice incorporating taste and aroma of other components of a dish when cooking it is ideal for preparation of soups and risotto. Not to digest, it is removed from fire a little earlier, then it is cooked longer itself in a few minutes, and zernasokhranyat a form. “ Wild " rice; - the long-term wild relative of sowing rice growing in the area of Great North American Lakes. Differs in the increased content of cellulose, nutritious elements and vitamins, has very long grain of dark brown or black color. Grains very rigid therefore they are killed at several o`clock and cook 40 - 60 minutes. It is used “ wild " rice; for salads, soups, hot and cold appetizers, stuffings and desserts. It is especially good as a garnish for fish in mix with steamed long grain rice.
The same grade of rice which is differently processed develops different color, a taste, nutritious qualities and demands various time for preparation. On a way of processing distinguish the brown, white and steamed fig. “ Brown " rice; (is more often so-so - and long-grain) differs in the fact that from it delete only an external peel, and the otrubevy cover is left at the expense of what in it the majority of useful substances remains. It is much more useful than white rice, however has smaller period of storage and longer cooks, and in the prepared look not such soft as white rice. From it prepare the same dishes, as from white rice.
“ White " rice; it turns out as a result of polishing in the course of which from it all external covers are removed, and grains gain characteristic snow-white color. “ White " rice; is the basic consumed in the world, a type of rice, it can be kruglo - so-so - and long-grain. The preparation time of such rice is minimum, 10 - 15 minutes (the grain is shorter, the time is less), and dishes from it have excellent taste and excellent appearance.
For preparation “ the steamed " rice; not brought down grains presoak in water, and then process hot steam under pressure. After this grain dry and grind, as at production “ white " rice;. After such processing of grain get yantarno - a yellow shade and translucency. At obrabotk the ferry to 80% of the useful substances which are contained in an otrubevy cover is passed into grain, and grains become stronger. Cooking time “ the steamed " rice; it is more (20 - 25 minutes), than white, and yellowness disappears, and it becomes same snow-white. After " grain cooking; the steamed " rice; do not stick together even after repeated heating that is ideal for preparation of pilaf.
Rees not incidentally takes the major place in kitchen of many people of the world. Its main qualities - high nutritiousness and good compatibility with meat, a bird, fish, seafood and vegetables. Rice is very useful to a human body and by right makes a basis of healthy food. By means of rice dishes it is possible to choose the best diet for all family, from babies to old men. Experts offer the scheme of healthy food in the form of a pyramid in which basis - rice and other cereals and above (with reduction of their quantity) - vegetables and fruit; meat, bird, fish, eggs, milk and dairy products; and least of all - the fats and sugar added to food. At the same time rice and other cereals, bread and other flour products satisfy the greatest part of need of an organism for carbohydrates, and rice contains also the complex carbohydrates necessary for accumulation and maintenance of muscular force.
Are connected with rice not only ways of a balanced diet, but also great variety of diets, especially for weight loss. If to look at Hugo`s inhabitants - east and east Asia which eat generally rice from time immemorial then can see that the majority of them - harmonous and tightened. And generally it is result of healthy nutrition on the basis of rice. And in Japan in general the greatest number of long-livers in comparison with other countries. Therefore and it is not surprising that consumption of rice became one of favourite recommendations of dietitians. The matter is that “ rice “ a diet - actually at all and not a diet, but a fine way of unloading of an organism, removal of slags, excess of salts and harmful substances that, finally, also leads to weight reduction. Rice is low-calorie, but is tasty and nutritious, and at the same time promotes improvement of an organism that dalat it “ product of a century “.
So, eat rice and good luck more often!