People grow rice has been available for several thousand years. This cereal has rightly been called the most popular worldwide. Useful figure for the human body and forms the basis of healthy eating. Homeland rice is considered Asia: about 4000 years ago on the territory of modern Thailand and Vietnam for the first time people began to cultivate rice. Born in Asia, the figure has gradually spread to all continents: he not only adapted by local climatic conditions, but also took place in the culture of the peoples of the earth and their national cuisine.
Rice prepare for a thousand modes and boiled dozens of ways. His divorce in Central and Eastern Africa, Polynesia and Melanesia, not least in Southern Europe. In Spain and Italy rice sown in the early Middle Ages in Greece and Albania, Yugoslavia and Bulgaria - also a very distant times. On the American continent, he distributed from Florida to the mouth of La Plata. Throughout the territory emerged over the centuries as their methods and their skills in cooking rice. However, the main area for rice cultivation has been and remains Asia. In Europe, he appeared relatively late. In many European languages, he identified as rice. In Central Asia, Rice called Shala. Here, as throughout the East, rice favorite, honorable dish.
In Asia, do not eat rice and a variety of risy. It is more than 20 botanical species, more than 150 varieties and several thousand varieties of rice. But all this diversity is divided into two main branches: the long, thin, narrow - of Indian origin and roundish, short - of Japanese ancestry.
Rice is not only white but black, purple, red, beige, yellow, with veins. But the most nutritious - red rice. Each type or variety of rice remains divided into two groups - gluey and not gummy. All these differences in color, size, shape, transparency and adhesion are crucial for processing. One class requires washing in cold water, the other in a hot, hot in the third, fourth in tepid salt. There are varieties that are better than fried or washed then dry, but there are some who need to withstand hours a strong brine, and then just as stubbornly to launder.
The use of rice in very diverse cuisine. It perfectly combines with salty and sweet products, with acidic and tender with a spicy and aromatic with milk Creamy, and sharp, pressing. It is indispensable to the meat dishes, a vegetable and fruit to milk. It can be used with fish (in fish salad), in mushroom dishes and flour.
In China, Rice was known for three thousand years before Christ. From there he got in India, where he had withdrawn his new, «long» class. Then, still BC, Rice has gradually won the entire Asian continent.
Rice - an excellent choice for pro-active lifestyle and healthy eating. It is an important source of complex carbohydrates and also contains cellulose and minerals in significant quantities.
Nutrition rice slightly different depending on the type of rice: brown rice and stewed contain more micronutrients than white rice.
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Carbohydrates
Rice is rich in complex carbohydrates, which provide long-term supply of power in muscle tissues. The consumption of high quantities of complex carbohydrates reduces the daily rate of sugar and fat without losing energy required humans. The content of carbohydrates in rice reaches 78%.
Vitamins
Rice does not contain vitamins A and C, but an important source of several vitamins Group B - namely, tiamina (B1), riboflavin (B2), niacin (B3) and vitamin B6. Group B vitamins, among other things, strengthen the nervous system. They are also important elements in the process of transforming the body of nutrients into energy.
Proteins
The composition of rice are eight essential amino acids that are required by the human body to create new cells. Seeds of rice at 7-8% are composed of proteins. Not few important is the fact that rice, unlike other grains, contains no gluten - vegetable protein that causes allergic reactions in some people.
Minerals
Rice nearly did not contain salt, so it is recommended for people with cardiovascular and kidney disease, as well as for those seeking to shed excess weight. Rice contains a lot of potassium. This offset the effect of mineral salts on the organism that enters the body with other foods. In the rice is also a small amount of phosphorus, zinc, iron, calcium and iodine.
Cellulose
Malnutrition rice slightly - 3% in white and stewed rice and up to 4.5% in brown. Need an organism in cellulose easily fill the consumption of fresh vegetables and Pimento. Of the rice could be cooked hundreds of delicious and nutritious meals. Dishes of rice to complement your table, diversity and improve the quality of food you used.
Types of treatment
The same sort of rice, processed in different ways, has a different color, taste, nutrition and cooking time. By referring to the processing of rice divided into brown, white and stewed.
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Brown rice
In Asia brown rice eat mostly children and elderly, while in Europe and America appreciates his supporters a healthy lifestyle for the high content of nutrients compared to conventional rice. Brown rice is always a bit more expensive than white, because it takes less than demand, and rice bran could be sold separately. More often than not, can be found long - grain, or medium - grain brown rice.
Brown rice processing remains fertile bran shell, which explains its unusual light - brown color. It is much more useful than white rice, because the lion's share of nutrients it contains coated grains. True, the term storage of such rice is declining due to the fact that oil remains a shell beans.
Bran cereal shell contains Group B vitamins, minerals, fiber and folic acid, as well as small quantities of phosphorus, zinc, copper and iodine. It gives rice easy walnut flavor. Brown rice boiled much longer than whites - an average of 25 minutes and cooked brown rice is not a soft as white rice. This figure is suitable for cooking all the dishes, which used white rice, with the risk that rice digest, is significantly reduced.
White rice
White rice - it is rice that has passed all the stages of grinding. Such an rice grains are smooth and flat surface, the characteristic white color and translucent, but the individual grains or their parts can be opaque, because they contain tiny air bubbles. It is most common and easily recognizable. White rice can be long - the seeds, medium - the seeds or round - the seeds.
According to the contents of vitamins and minerals white rice loses brown rice or stewed, but it is the main type of rice consumed in the world. Preparation time that rice is minimal - 10-15 minutes, and prepared meals of white rice have excellent taste and appearance.
Stewed rice
Processing of steam - a special technique improving quality of rice. Paddy soaked in water and then treated with hot steam under pressure. Past this procedure dried grains and abrasive as a normal figure.
After processing grain rice stewed acquire amber - a yellow tinge and become translucent. Stewed rice has its advantages: while processing the ferry up to 80% of vitamins and minerals in the bran shell into a grain of rice, and the grain becomes less brittle.
Yellow rice stewed disappears when preparing, and he becomes the same white - snow, and Polished white rice. However, stewed rice cooking time is 20-25 minutes from the fact that the grain after processing are becoming harder and digest slower conventional rice. After cooking stewed grain rice never sticks together, he also remains the same tasty and crisp, even after re-heating meals.
Red rice
This traditional Thai version have recently also cultivate in the south of France. Red round untreated grain should cook about 45 minutes. If dunk rice overnight, cooking time is reduced to 25 minutes.
Length - grain rice
The most common type of rice used for pilaf, garnishes and desserts. The best varieties - basmati grown in the foothills of the Himalayas in northern India and parts of Pakistan, and jasmine grown in Thailand. Preparation time 20 minutes.
Round - grain rice
It is sometimes referred to as milk, because this kind of rice used primarily for cooking meals. Round - grain rice grown mainly in Italy, so it occurs in almost all Mediterranean dishes from risotto to soups. Thanks to a large «stickiness» this figure is used for sushi. Cooking time 20 minutes.
Wild rice
Under the title «wild rice» is used in cooking perennial grasses from the genus "Zizania", a related genus "Oryza". This grass is grown in the Great North - American lakes. Wild rice is the large number of nutrients, vitamins and fiber and helps lower cholesterol levels. Seeds of wild rice is very tough.
Not Polished rice
Not Polished rice contains much more minerals and vitamins Group B. It is particularly frequently used in dietary nutrition. Preparation time 25 minutes.
Of the rice grains produced cereals and starch from the rice embryos produced oil. The traditional rice wine is very popular in China. In Japan, rice producing national drink sake. Of the rice straw produced rice paper, cardboard, basketry. Rice bran is used as livestock feed for livestock. More air makes rice, for consistency similar to popcorn, just smooth and plump. Very taste with caramel.
The main composition of rice:
Water 13%
Protein 7%
Fat 2.2%;
Carbohydrates 73%
Minerals 1.2%
How many minerals and vitamins in 100 gr. boiled rice:
Sodium - 5,000 mg.
Potash - 120,000 mg
Calcium - 60,000 mg.
Magnesium - 31,000 mg.
Iron - 1,500 mg.
Phosphorus - 136,000 mg.
Vitamin E - 0,130 mg.
Vitamin B1 - 0,100 mg.
Vitamin B2 - 0,070 mg.
