Rice - “white gold“ or main bread of the world? Everything, except history!
Rice - culture of damp tropics (with rare exception which only confirms the rule) where average temperature extremely seldom falls lower than +25 degrees on Celsius scale. Therefore a number of features of cultivation of rice hardly so will surprise the northerners inclined to logical conclusions.
The main feature - an irrigation. Rice of a sowing campaign in itself will not grow - and if grows, then sickly and poor harvest (however, there are not really popular sukhodolny grades - their productivity considerably lags behind standard). For a successful irrigation the area intended under rice obvalovyvatsya (as if “a bed on the contrary“, “the bed inside“), and in the mountain district terrassirutsya previously - a bizzare shape of a terrace, repeating a difficult relief, fill in with water which level is supported at the height of 20 - 25 cm; on the flooded platform manually land the seedling which is previously grown up on special nurseries - future bread of Asia.
It is clear, that this way and trudozatraten, also demands many forces and time. Therefore on big squares, on plains mechanization - a seeder is applied.
After shoots will well take roots and will grow up, fill in the rice field with water. By the time of maturing when fruits of rice reach wax ripeness, “rampart“ around the field is slightly destroyed - and excess water leaves through a set of man-made tubules. And only now start harvesting.
The threshed rice arrives for processing on risoochistitelny plants where it as a result of series of operations takes to all of us familiar appearance. It is brought down at first - delete flower scales. Then polishing (removal of an okoloplodnik together with which the aleyronovy layer is removed and as it is sad, a germ) and polishing - removal from a surface of grain of mealy particles follows. Polishing carries out here function of prevention of darkening and emergence of bitter taste which can be shown at long storage. But as in an okoloplodnik and a germ of a rice kernel there is a B1 vitamin, in the ground grains this so important - moreover, necessary for the person - vitamin is absent. And in those countries where rice traditionally makes daily main food of the population, “progressive“ introduction of such processing of rice in due time (not so long ago) led to mass diseases of an illness “take - take“ as a result of violation of a carbohydrate exchange - hypostases, disorder of nervous activity, serious violations of functions zheludochno - intestinal were a consequence and it is even warm - vascular systems of an organism!
Thus, it is desirable to remember that in the nutritious relation not polished rice is of the main value (the same treats also some other grain crops).
Rice gives us grain and flour, raw materials for production of starch, beer, rice oil and a number of other products - and including nonfood appointment (for example, a cardboard, paper, straws for weaving of baskets, mats, hats, mats, etc.) . Emergence of new early ripening varieties increased possibilities of cultivation of rice, expanded to the North of its border - exactly thanks to new grades rice can be grown up in the Far East and Kuban, in the delta of Volga and in the Crimea now.
Generally rice goes for production of grain from which it is possible to make pilaf and a pudding, at last, old kind rice porridge with milk (we will approach recipes a bit later).
On the content of starch rice of a sowing campaign costs on one of the first places among cereals (it is possible to tell, being expressed on - sports, it in the three of leaders!) but, alas, it is poor in comparison with them proteins (partly low-tallness and leanness of most of inhabitants Vostochnoy and Hugo - East Asia is explained by it). A chemical composition of the polished rice:
Waters - 14%
of Carbohydrates (among which starch prevails) - 75%
of the Protein (proteins) of only 7,7 or 7,6%
of Fat - to 0,4%.
of Grain of rice - a raw mill in flour, from them receive the starch applied to finishing of fabrics, to production of rice powder, and also alcohol and not really various alcoholic drinks. By the way, the first written data about Saky e are dated 90 - mi for years till our era!
In the mode of fight and even war against alcoholism (and “the enemy should be known by sight“!) which in 90 - e years of already last century somehow imperceptibly accepted long defensive character, we will be engaged in this subject slightly in more detail, than some would like. Alcoholic drink to Saca is received, as we know, in China and Japan by a sbrazhivaniye - receive from rice, it is clear. It is known also that it is more alcohol in Saca, than in beer or wine - but it is less, than in standard vodka, especially dear Dmitry Ivanovich Mendeleyev`s productions for what to it many human thanks.
But, perhaps, very few people know that unlike beer, hop is not applied here. And it is, in my opinion, an essential shortcoming.
Time to remember not evil silent word our native almost traditional medicine came. It appears, rice can help at treatment of arthritis, rheumatism, gout, osteochondrosis, even a chronic lock. And here we come back to a legend with which all began “cheese - pine forest“.
Heels were mentioned in that legend. And so, dear, certain experts on the Tibetan medicine claim that if the external part of foot “is rich“ with callosities, and on heels orogoveniye are noticeable, then it is time for you to be engaged in a backbone! Somewhere there obviously take place of adjournment of salts .
And here rice infusion can be useful to : for it you will need 1 liter of cold otstoyanny water (certainly, pure), 4 - 5 tablespoons of rice, three tablespoons of sugar, raisin (only 5 - 6 highlights) though it is possible to do also without it. It is necessary to draw all this 4 days. After filtering drink to food of a half-glass of this “posing“ - day of a half-glass and half-glass before going to bed, for the night. You can store for the future in the refrigerator. A course of treatment - two months. If were involved, and three months will not damage!
The time, is time to pass to recipes with more culinary already!
Brisket veal stuffed (in advance I apologize for the gastric juice which is perhaps emitted when reading the recipe). At first proportions of components:
Rice - 15 g
Veal - 150 g
Onions - 20 g
Butter - 15 g
Fennel - 5 g
Salt - to taste.
of Basilicas - on the fan (it is not pleasant to some).
(These are only proportions. It is clear, that preparation on a company of cadets or on all lodgers of sanatorium demands the corresponding simple arithmetic action - multiplication by hundred or by one thousand. The family dinner, perhaps, will be satisfied with multiplication of weight of ingredients on 10.)
Brisket to smooth out and make a cut in the form of a pocket between edges and directly meat. To pass pulp of brisket (about a third of the declared amount of meat) via the meat grinder twice and to unite with the boiled friable rice (having read “from cover to cover“ this sketch, you now understand that not any grade of rice for this purpose will approach) browned by onions, fennel. Naturally, it is necessary to weld rice and to roast to a condition of a golden crust onions in advance.
We fill with the received forcemeat a section in brisket. Now it is time to salt and fry meat in an oven, periodically watering with the emitted juice.
By the way, a similar image it is possible to prepare also mutton. “White gold“ is even better combined with it.
I can only wish finally bon appetit!