Let's look at the varieties of rice: what is suitable for pilaf, soup or casserole. Description of different types of rice Types and varieties of rice

Saracen grain (one of the names of the product that will be discussed in this article) is one of the oldest crops grown by humans. Some types of rice in many countries of the world have long been used to prepare delicious dishes (first, second, and even third) in national cuisines: pilaf, porridge, soup, drinks. Since ancient times it has been used to prepare light and strong alcohol. Almost all types of rice have many properties that are beneficial to the human body, allowing people to eat it with confidence. And the variety of dishes that include this product in the cuisines of the peoples of the world categorically testifies to this and confirms this fact.

Classification

What types of rice are most widespread? Let us turn to which tells us that the varieties of this cereal, bred over the entire thousand-year period of its cultivation, number in the hundreds. And from the point of view of botany, types of rice are represented by 20 names, but there are more than 150 varieties and just under 8 thousand agronomic varieties. How do we classify all this rice in order to understand the diversity presented?

How do they differentiate

Rice is usually distinguished by color, by the length of the grains, and by the method of processing to which it has been subjected. Moreover, the same variety of rice may therefore have different tastes, colors, aromas, and nutritional properties. And in the color scheme, rice is represented not only by white shades. There are also red, purple, black,

By grain length

How many types of rice are there according to grain length classification? Based on the size of the rice grain, its shape and length, the tasty cereal can be divided into three large groups. Round (also called round-grain, or short-grain), medium-grain and long-grain rice. Its types and properties in this context are also different. Let's look at it in order.

Long grain

This type of rice is probably familiar to everyone since childhood. Its grains are thin, oblong, sometimes reaching up to a centimeter in length. In color, we are used to seeing them as transparent, brown or whitish. During culinary processing (usually boiling), they tend to absorb a minimal amount of water, as a result of which they are not subject to sticking and boiling, that is, they end up crumbly. If we talk about the types of rice and their use in cooking, then this representative is used very actively in the kitchen. Long-grain cereal is used for salads, soups and stews, various kinds of snacks, and side dishes for meat dishes. It is popular almost all over the world: in the East, in Europe, in America, in Australia. Its main distinguishing feature is its hardness and friability. It is considered by culinary specialists to be the highest quality and most useful of many types for preparing dishes.

Medium grain

The grains are round, up to 6 millimeters long. They are less transparent. Medium grain has a high starch content. Therefore, the grains absorb more water during cooking, and when they come out they are sticky, but not too sticky. The color is usually white or brown. Medium grain rice varieties are great for soups and porridges. Here are these varieties and types of rice and their use in cooking: for paella (Bahia variety), for preparing Italian risotto (Arborio or Carnaroli variety). Experienced European chefs recommend undercooking them a little to get a more crumbly and tasty result and a beautiful shape. These varieties of rice are grown in America and Asia, Europe and Australia - everywhere.

Round grain

Cereal grains are almost round in shape. They are smaller in size than their counterparts: up to 5 mm in length. Almost opaque, whitish in color. Short grains stick together well (they have the highest content of starchy substances), so these varieties and types of sushi rice are an ideal option. For the same reason, round grains are recommended to be given to children. This rice is well suited for making rice porridge. Back in the days of the USSR (and even now in many CIS countries), it was constantly included in the menu in preschool institutions. If you cook short-grain rice for a long time, it absorbs the maximum amount of liquid, boils down and becomes reminiscent of cream. In England, all kinds of desserts and puddings are prepared from this rice. They also love round-grain varieties in Japan. Here, round varieties are traditionally used to make sake, an intoxicating rice drink.

Types of rice processing

But according to the processing method, rice can be classified as unpolished (also called brown), polished (white) and parboiled (transparent). These types of rice and their uses vary. Let's talk briefly about each of them.

Unsanded

Wholegrain. It is processed very minimally. At the same time, the bran shell is preserved, which is polished off in other cases. It has a color scheme of brown shades and a slight nutty flavor (due to the shell left), a pronounced aroma and richness of taste. As a result of minimal processing, many nutrients are preserved: vitamins, microelements, fiber contained in the grain shell. Therefore, traditionally brown rice is considered the healthiest to eat. Medicinal properties: the ability to strengthen the immune system, have a beneficial effect on brain activity, and improve digestion. In culinary processing it requires much more time: it is usually cooked for up to forty minutes, but at the same time it does not become overcooked, but remains crumbly. Its only drawback is its short shelf life. Therefore, it is recommended to eat cooked brown rice immediately. And usually the same dishes are prepared from it as from white.

Sanded

Or the usual white rice. This is the most common cereal in the world. It is obtained by grinding grains, which removes their shell - bran. The grains become even, smooth, snow-white in color, and slightly transparent. By the way, they can have any shape: round, long (see previous classification) and be of different agronomic varieties. Therefore, the type of white rice (as well as brown rice) is a method of processing. By analogy with sprats, for example, which are not a type of fish, but only a method of preparation. White rice grains are cooked for only ten or fifteen minutes maximum. They contain a lot of starchy substances (up to 70 percent happen), but, accordingly, there are not enough useful vitamins and microelements with minerals, which are removed along with the bran during more No, of course, there are many useful things left there, but, in essence, white rice is a refined product (akin, for example, to refined sugar). Although at the same time it is the most used product in our kitchens. It has a fairly long life and an attractive “popular” price, which is probably why it has gained such popularity among the population. It is from white rice that a great variety of dishes familiar in domestic cooking are prepared: from pilaf to sweet porridges with dried fruits.

Steamed

This is the name for rice that has undergone appropriate processing and acquired a golden and translucent hue. First, the grains are washed, then dried in hot water, and then steamed. And only then is it dried, sanded and bleached. Steam treatment, as it were, transfers beneficial substances inside the grains. It turns out that steamed rice becomes as healthy in quality as brown, unprocessed rice. Uncooked rice tends to have an amber hue. But after cooking, this effect disappears, and the rice takes on its usual white appearance. It takes longer to cook than white rice - about 20-25 minutes. The grains do not stick together, are tasty and crumbly. Today, this type is gaining more and more popularity among chefs, as, unlike white, it retains many useful substances.

Wild rice

There are four known types of wild rice (or rather, its subspecies). Moreover, three of them are from North America, and the fourth is from China. It has long been eaten by Indians, and in Ancient China it was also widespread, but was later replaced by ordinary rice. Nowadays (4 species) it is cultivated only in the north of America and China, which is why it is not cheap. It has a light nutty aroma and a slightly sweet taste. Very healthy: rich in minerals, protein, vitamins. The grains are brown or black, shiny and smooth. It cooks for quite a long time: up to forty minutes. It is usually consumed mixed with other types of rice. In terms of the ratio (this rice) species/calorie content, it has the lowest indicator among all others. It is considered a naturally balanced product, which is why it is recommended for consumption by nutritionists and advocates of proper nutrition.

Popular varieties

As already mentioned, there are a huge number of varieties of this cereal. But traditionally the following are included in the elite: basmati, camolino, jasmine, arborio, wild.

Basmati or “Thai” is long grain rice, recognized as the world's king of rice varieties. It has the longest grains in the world. They can reach up to 2 centimeters when cooked. Cultivated in India and Pakistan, and more recently in the USA.

Jasmine is a white long grain rice. The crumbly mee is soft, with a subtle milky aroma. Cultivated in Southeast Asian countries. Excellent for preparing oriental dishes.

Arborio is grown in Italy, from which Italian and Spanish dishes are traditionally prepared. And in Japan - special for sushi.

For pilaf

The types of rice for pilaf that can be used in preparing this most popular dish in the post-Soviet space can be different. Experienced chefs advise choosing the one that sticks least during processing. After all, for good pilaf you need such a trait as friability. Therefore, long-grain, brown, and steamed are suitable. But it is not recommended to take round-grain and medium-grain polished ones: you risk getting rice porridge with meat instead of a tasty dish.

In your piggy bank!

Rice is one of the oldest grains. It is very popular on all continents and in all countries. And the most famous cereal dishes, known all over the world, are prepared from it. There are different types of rice, as well as many different varieties and other ways of classification. In order to fully enjoy the taste of a particular dish, you need to know which type of rice is most suitable for it. After all, each of them has certain properties and its own unique taste. So, in order to be fully armed and not get into trouble, we have to understand all the subtleties and nuances. Then we can easily make the right choice and ultimately get an excellent result. And the choice is great! What types of rice are there, how many are there and how do they differ from each other? Let's find out the answers to these questions right now! More than two dozen types of rice and one and a half hundred of its varieties are known. In general, there are about 8 thousand agricultural varieties. In order not to get lost and confused in such diversity, a classifier was introduced. No matter how many varieties of rice there are, all of them (both the main popular types and lesser known ones) are distinguished according to certain criteria. Among them are the following: by type of grain, by its color and by processing method.

Types of rice by grain type

Rice grains are divided into three types according to their size and shape: long-grain, medium-grain and short-grain.

Such a familiar and familiar appearance to us, it has thin and oblong-shaped grains. The length of such a grain can reach 8 mm. Compared to long grain rice, medium grain rice has a more rounded shape and a grain size of no more than 6 mm.

This variety of rice is distinguished by its round shape and relatively short length. Such a grain reaches no more than 5 mm.

Types of rice by grain processing method

Depending on the processing method, rice has the following classification: brown (unpolished), white (polished), steamed.

This rice undergoes minimal processing, which allows the grain to retain its bran shell. This is what gives brown rice its light nutty notes. Unpolished rice has a distinct, distinct taste and unique aroma. But this is not even his main advantage. The main advantage is the preservation of vitamins and nutrients by the shell. Therefore, to the question “What type of rice is the healthiest?” We answer authoritatively – unpolished.

It cooks for an average of half an hour (sometimes up to 40 minutes), without overcooking. By eating it, you will improve digestion and strengthen your immunity. A beneficial effect on brain activity has also been observed. In general, the benefits of such rice are obvious! Its only drawback is its short shelf life.

White milled rice is the most common type around the world. Its grains are smooth and even. The color is snow-white, and the shape can be any. It cooks quickly - from 10 to 15 minutes. Compared to brown, it contains a lot of starch and few minerals and vitamins. This is due to deeper grain processing. However, its main advantages are ease of preparation, long shelf life and, of course, affordable price.

A special processing technology gives rice grains translucency and a golden hue. Steam treatment allows you to preserve most of the beneficial substances. After cooking, the amber tint disappears and the rice becomes snow-white. Steaming makes the grain harder, so it takes longer to cook. Although it will take 20 or 25 minutes to prepare, it will turn out more delicious. The grains of steamed rice will not stick together, even if the dish is reheated.

Types of rice by color

In addition to the traditional and most common white rice, there are other varieties. It can be either brown (brown), or beige, yellow, red, purple and even black!

The best and most popular varieties of rice

Some varieties are more popular in the world, being the so-called “rice elite”. Others are less common and therefore better known where they grow. Let's start getting acquainted with the most popular ones, finding out their qualities and places of cultivation.

It is not for nothing that Basmati rice is called the “king of the world rice”. Possessing a delicate texture and a pronounced nutty taste, it will not leave anyone indifferent. The grains of the basmati variety are the longest, and the variety itself is the most expensive. Indian basmati is valued for both quality and cost. Pakistani is slightly less valuable. But those grown in the USA cannot compare with them in either taste or aroma.

Arborio

Medium grain Arborio rice comes from Italy. But he is loved far beyond its borders. Also known as risotto. It has a delicate creamy texture. However, to avoid overcooking, it is recommended to cook it until al dente.

Jasmine

The jasmine rice variety is pleasant to the taste and has an amazing subtle aroma, somewhat reminiscent of jasmine. When cooked, its grains do not become soft. And although they turn out soft, they do not lose their shape and remain crumbly. Basmati is grown in Vietnam, Thailand and other countries in Southeast Asia. That’s why it is also called “Asian rice”.

Camolino

Undoubtedly, Camolino rice is a real gem. Grows in Egypt. It has been cultivated there for more than a millennium. It has a unique taste and aroma. It does not stick together when cooked and is very tender.

Valencia

Round grain Valencia rice, similar to Arborio. Its other name is paella. It makes a gorgeous dish of the same name - a wonderful Spanish paella with seafood.

Devzira

Devzira rice grows in the Fergana Valley. This rice is ideal for preparing Uzbek pilaf. It is with it that your pilaf will turn out perfect.

Other varieties

Wild rice

It is grown only in North America. It has a pleasant taste, is low in calories, but at the same time very satisfying. Wild rice has a rich and balanced composition of various minerals, fiber, vitamins and high protein content. All these factors make it far from cheap.

Black rice

Black rice grows in Tibet. That’s why its second name is Tibetan. This is an expensive variety, which, moreover, is considered an aphrodisiac. It is also called “forbidden”. Since in Ancient China it was served exclusively at the table of Chinese emperors. A mixture of black rice with a white variety looks impressive, served as a side dish or as part of rice salads.

Red rice

This variety of rice is grown in France. Although he is originally from Thailand. Previously, it was revered as a weed. Now it is served in restaurants. It is very popular due to its unique nutty aroma and its beneficial properties.

Types of rice and their use in cooking Some types of rice turn out to be crumbly and elastic. Others are overcooked and turn out viscous and sticky. Therefore, the choice of one or another type of rice depends on the dish you want to prepare. After all, some make excellent desserts, casseroles or sushi. There, their sticky structure is only to our advantage, allowing us to give the product a uniform shape. In other dishes, the creamy texture is important, absorbing the flavors and aromas of other ingredients. For example, for paella and risotto. Well, in pilaf the friability of the rice is appreciated. So, for risotto there are varieties of rice that are simply ideal for preparing this delicious dish. These are 4 types of rice. In addition to Arborio, this includes Carnaroli, Vialone Nano and Padano. If you are preparing such an Italian dish as risotto for the first time, then it is best to opt for vialone nano. It absorbs much more moisture than arborio. This factor will make the cooking process easier for beginners. Gorgeous Spanish (Valencian) paella is obtained not only with the Valencia variety. Rice varieties such as Bahia and Iberica are also good for this purpose. Delicious pilaf is obtained not only from the devzira variety. Its other Uzbek brothers would be an excellent choice. These are chungara and dastar-saryk, considered elite and grown specifically for preparing wonderful pilaf. To put it simply, long-grain rice varieties are more elastic and crumbly. Therefore, they are good for preparing appetizers, salads, soups, as well as side dishes for meat or fish. Medium-grain varieties are suitable for risotto, paella, and cereals. Round grain rice cooks well and sticks together due to its high starch content. This means it is simply ideal for milk porridges, soups and sushi. It also makes excellent casseroles, pies, puddings and desserts. It is also used to prepare puffed (exploded) rice. There is also a special variety of round rice from which Japanese rice vodka - sake - is brewed.

I would like to note that each type of rice is good in its own way. And it has a number of advantages that distinguish it from other rice varieties. They differ in taste, color, aroma, but undoubtedly each of them should be tried. A properly selected variety of rice will highlight the taste and aroma of a particular dish. Prepare delicious and healthy dishes while discovering the variety of rice varieties. Appreciate the “king of cereals”!

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Rice - types, benefits and harm, the difference between real rice and fake

Today we will talk about a cereal crop common in our diet - rice, its beneficial medicinal properties, varieties of rice - from the usual white to red, black and brown, the benefits and harms for health and weight loss of certain types of products and, most importantly, on the alter website zdrav.ru, important information on how to distinguish real rice, grown in fields flooded with water, from synthetic...

What is rice, where and how does it grow?

Rice is an annual plant from the Poaceae family. It has been cultivated as a cereal crop for more than 6 thousand years. The homeland of rice is Thailand and Vietnam. This is confirmed by archaeological excavations.

Four thousand years ago, manuscripts from India and China describe the use of rice in ritual rites. Gift of the gods - this is what this cereal was called in Asia. The Greeks and Romans viewed rice as medicine. They used it to treat the elderly and sick.

Only 1.5 thousand years later rice began to be eaten in Europe. Wealthy people could buy it, and it was used as a seasoning or dessert. From the thirteenth century, rice began to be cultivated in Italy and then in Spain. In Russia, rice is grown in the Stavropol and Krasnodar regions. Growing rice is cheaper than wheat and the yield is higher. The main condition for a good harvest is a warm climate and plenty of water.

Cereals, starch, oil, and wine are obtained from rice. Rice straw is used in decorative weaving.

Types of rice

There are more than 20 types of rice in the world.

Rice differentiation criteria:

• grain type - long-grain, medium-grain, round-grain;
• color - white, brown, brown, red, black;
• processing method - unpolished, polished, steamed.

Unpolished rice is considered the healthiest; cooking increases the cooking time. Milled rice is freed from all husks, and grains are reduced due to processing.

Steamed rice retains almost all the beneficial substances and becomes crumbly when cooked.

According to statistics, earthlings eat 700 million tons of rice per year. Depending on climatic conditions, there are different varieties of rice. Rice farmers joke that each field has its own variety.

The most famous varieties: Indian rice “basmati”, “jasmine”, “arborio”, wild. The popularity of rice is explained not only by its beneficial properties, but also by its affordable price.

Composition, calorie content of rice

Rice is a storehouse of various vitamins and microelements. It includes:

• B vitamins, as well as vitamins K, PP, H, E);
• about forty micro and macroelements (boron, calcium, silicon, iodine, copper, iron, nickel, phosphorus, chlorine, zinc, potassium, fluorine, sulfur, etc.);
• amino acids not produced by the human body (tryptophan);
• lecithin;
• active biological compounds, plant fibers, iodine, phosphorus, calcium, zinc, iron.

The grain of rice consists of 8% protein, but vegetable protein does not contain gluten, which allows it not to cause an allergic reaction. 78% of the rice grain consists of complex carbohydrates, which are responsible for the flow of energy.

The calorie content of rice, depending on the variety, ranges from 330 to 357 kcal per 100 grams of dry product. Cooked rice has three times less calories, approximately 114-116 kcal.

Useful properties of rice

The beneficial substances contained in rice help the brain, heart, nervous and pulmonary systems work better. Amino acids have a beneficial effect on the condition of hair, skin, vision, and maintain youth and strength. Insoluble fiber contained in rice grains reduces the risk of cancer cells.

• relieves inflammatory processes in the stomach and intestines, helps with exacerbation of gastritis and ulcers;
• promotes the removal of toxins from the intestines;
• heals blood vessels, removing excess salt and fluid from the body;
• amino acids and vitamins contained in rice activate the brain;
• rice water helps cure sore throat, flu, pneumonia;
• The consumption of rice is indicated for pregnant women; it has a positive effect on the development of immunity in the fetus.
• Recommended for older people as a good nutritious dish and for the prevention of intestinal problems.

Use of rice in folk medicine

• Rice grain contains virtually no salt. In folk medicine it is used to treat heart and kidney diseases.
• Raw rice can cleanse the stomach, pelvic organs, and joints.
• A mixture of melon juice and rice flour lightens and removes freckles.
• Boiled rice flour with vinegar helps in the treatment of bruises and dislocations.
• A tincture of rice, sugar and raisins helps cure osteochondrosis, arthritis, and rheumatism.

Harm of rice

The harm of rice is very individual. Allergy to rice food is extremely rare.

Using rice water too often as a fixative may have the opposite effect. Relieving diarrhea can lead to constipation or a crack in the colon. If you are prone to constipation, rice consumption should be limited.

People suffering from varying degrees of obesity should not consume large amounts of rice. The rice diet is not suitable for them.

A serious approach to choosing a rice manufacturer will protect you from purchasing a product treated with synthetic substances against pests.

Brown rice - benefits and harm, how to cook

Brown rice is good for people with diabetes as it has a lower glycemic index. Brown rice is included in the menu of beauties, helping them maintain radiant skin and silky hair.

When preparing brown rice, rinse it well, preferably with running water, then pour boiling water over it for 30 seconds and put it back under running cold water. The prepared rice can be boiled. Brown rice cooks very well in a slow cooker. With this cooking method, all useful substances remain in the cereal.

The amount of water for the multicooker is taken in a ratio of 1 to 1. Rice can be seasoned with turmeric, pepper or cumin.

Brown rice is obtained from the paddy variety.

When brown rice is processed, the main substances retain their beneficial properties. Only a small part is lost along with the rice husk. Gamma oryzanol reduces harmful fats in the blood.

Eating brown rice helps restore the function of the endocrine system and lowers cholesterol levels.

Only overeating brown rice can cause harm to your health.

The same dishes are prepared from brown rice as from white rice. Before cooking, you need to rinse the rice until the water runs clear. It is recommended to soak the rice before cooking, then it will take less time to cook. Cook brown rice in a large saucepan for 35-45 minutes. Served with meat, but simply boiled rice with garlic butter will please gourmets.

Red rice - benefits and harm, how to cook

In ancient times, in China, purchasing red rice could result in the death penalty. It was given to warriors during times of invasions and battles so that they would not lose strength and courage.

Red rice varieties are not as common as white or brown rice. Its generous composition and mild effect attracts an increasing number of consumers in Russia. No harm has been reported from red rice.

The cereal is useful for vitamin deficiency and diabetes. In case of poisoning, red rice porridge minimizes the effect of toxic components.

Sprouted rice grains are used in dietary nutrition.

Before eating red rice, it must be carefully sorted; the grains have not been polished, so there is debris and damaged grains. It is recommended to cook red rice in a saucepan with a thick bottom. Mushrooms, vegetables and salads go best with it.

Black rice - benefits for the body

Wild rice varieties are very expensive and labor-intensive to produce, but are considered elite, having more pronounced medicinal properties. For example, it is believed that black rice prolongs youth due to the increased amount of antioxidants and is the basis of longevity. This variety also contains a lot of folic and nicotinic acid, fiber, as many as 18 types of amino acids (more than other varieties of rice crops).

The benefits of wild black rice are to enhance metabolism, stimulate brain activity, and cleanse excess cholesterol, toxins and waste. Black rice lowers blood pressure, normalizes digestive processes, kidney and bladder function, and the activity of the nervous, immune and musculoskeletal systems.

For its light energy and restorative effect, it is recommended for use after serious illnesses.

Wild rice is also useful for weight loss; its calorie content is one of the lowest among other rice varieties. Therefore, now black rice is trying to dislodge brown rice from the pedestal on which young ladies seeking tasty and healthy weight loss have erected it.

With moderate consumption of black rice, there is no likelihood of intestinal consolidation; it prevents the occurrence of stones in the gall bladder and functional disorders in the liver and the entire gastrointestinal tract.

Rice for weight loss

Crowned ladies lost weight with the help of a rice diet, and girls at beauty contests always include rice dishes in their menus. The rice diet is the sister of cleansing the body. When choosing rice for weight loss, there should be no problems with the stomach and intestines or exacerbation of a chronic disease. You need to take the choice of a recipe for weight loss seriously. Rice can make your body slim, or it can add a few pounds. You can lose weight with rice for 3 days, or 40.

People often ask, which rice is better for health, and for weight loss, in particular? To normalize weight, black, brown or brown rice is better. Of the regular white varieties, it is better to prefer steamed or unpolished rice.

Diets with rice can be “soft” or “hard”. It all depends on the readiness of the body and the willpower of the person. During the diet you can lose weight by 3-4 kilograms. Before the diet, you can try eating only rice for one day.

Divide the cooked daily portion into five parts. There is no need to drink rice; it should absorb excess liquid and remove it from the body. You can drink water after 25-30 minutes. During the diet you need to drink up to 3 liters of liquid. Under no circumstances should you salt rice.

The benefits of rice for weight loss are great - excess fluid is removed, swelling disappears, and the body is cleansed of toxins and decay products. But still, even if the rice diet is well tolerated, it should not be carried out indefinitely; a depleted diet due to prolonged consumption of the same foods has never led to anything good.

Rice water for diarrhea

Rice water is considered the safest remedy for diarrhea. You can prepare it simply - cook for 30-40 minutes in more water than for regular cooking. Depending on the age and intensity of diarrhea, you can adjust the thickness of the drink. The decoction not only helps get rid of diarrhea, but also facilitates the functioning of the liver and stomach.

And finally, important information for those who are not yet in the know - how to distinguish real rice from artificial rice?

Unfortunately, the chemical achievements of the Republic of China have reached us, and synthetic rice made from starch and plastic is already found on our shelves. Moreover, a fake can happen both at a low price per pack and at the same level as other manufacturers. Naturally, it is advisable to know what real rice should be like...

Since no one voluntarily wants to feed themselves and their loved ones cellophane, look for the following signs of counterfeit:

• if you soak white rice, real, naturally grown, it will sink to the bottom of the container, artificial, as it is lighter, will float on the surface of the water;
• if you set fire to rice grains, then real rice will simply char, and plastic rice will begin to melt, flowing into drops, swell and bubble, and it smells like some kind of chemical;
• if you try to crush the grains, the real one turns into white flour, the synthetic fake has a yellowish tint;
• If you leave cooked rice in a warm place for a couple of days, real white rice will become moldy, artificial white rice will look quite “cheerful” because what will plastic do?

So far, only white rice, polished, steamed, is counterfeited, but there are no colored varieties of rice yet, so you can avoid accidental consumption if you prefer varieties that are more exotic for our table.

By the way, it makes sense to be wary and pay attention to fast food restaurants and sushi bars in terms of fake rice. The rice included in rolls and sushi has recently left much to be desired, and they generously try to flavor it with soy sauce, pickled ginger, wasabi and other seasonings.

alter-zdrav.ru

Long grain rice - calorie content, benefits and harm

Long grain rice is a type of rice cereal. Its grains have an elongated shape, 6 millimeters long (see photo). There are a large number of varieties of this rice. They differ in the way they are processed.

Scientists say that the main food of a large number of the world's population is rice cereal. It is grown in many countries of the world and has over 35 thousand varieties with special qualities. This cereal replaces many grain crops.

Rice cereal is obtained from a herbaceous plant that belongs to the grass family. It combines grains such as wheat, corn, etc. Rice contains many vitamins and microelements.

Rice is best grown in countries with a temperate or tropical climate. The most popular rice growing countries are China and India. Many scientists claim that it was in these countries that this culture originated. It can easily adapt to other climatic conditions, which is why its cultivation is very popular in almost all countries of the world.

The Eastern culture of rice consumption has one peculiarity. It consists in the fact that rice is consumed daily, several times a day and prepared in different ways. Also, for most people involved in this industry, growing and processing rice is their life's work.

Rice came to Europe much later. Initially, it was considered a very exotic ingredient for cooking and was served only at festive tables. After a certain time, rice cereals became an integral part of the daily diet of Europeans.

There are a huge number of ways to process rice grains, as a result of which the shade of the product changes.

Typically, long grain rice has white color, smooth, even and slightly transparent grains. This is all due to the fact that they go through the process of grinding and removing the husk. When cooked, this type of rice does not stick together and does not absorb excess water. True, the vitamin content in long-grain polished rice is much lower than in parboiled rice. But this does not prevent it from being very popular in the dishes of many countries.

We will describe below what beneficial components are included in long grain rice.

Benefits and harms

The benefits of long grain rice depend on the processing method. Unpolished rice contains more nutrients than rice that has been polished. Rice grains, unpolished and polished, have different colors - brown and white, respectively. This is due to the fact that when grinding, the top layers are removed from the grains, and they acquire a snow-white color. But it is these layers that contain the largest number of useful components. Therefore, people who lead a healthy lifestyle and play sports prefer to eat long-grain unpolished rice.

Long grain rice has the following beneficial properties:

1. Helps improve metabolism and weight loss. This is due to the fact that it is high in fiber and gluten-free, making long grain rice an ideal dish for a gluten-free diet.
2. Eating rice has a strengthening effect on the digestive system, eliminates heartburn and nausea.
3. Due to the high content of magnesium and lignins, consumption of rice cereal regulates blood pressure and prevents the occurrence of heart-related diseases.
4. Manganese, present in rice, helps the rapid absorption of carbohydrates and serves as a source of strength and energy for the body.
5. When consuming unpolished long-grain rice, the amount of cholesterol in the blood, the risk of developing cancer and diabetes mellitus are reduced.
6. Rice flour will serve as an excellent remedy for eliminating puffiness, skin defects and will prevent the occurrence of skin diseases.
7. Rice contains a large amount of potassium, which has the ability to remove excess salt from the body. Because of this, it is recommended to be eaten by people suffering from kidney and heart diseases.
8. Porridges made from rice cereals can be consumed by children from six months of age. This is due to the fact that it does not contain gluten and does not cause allergic reactions.
9. Rice porridge is suitable for nursing mothers to stimulate lactation.
10. The calorie content of long-grain cooked rice is very low, so it is recommended to be consumed as a main dish in a diet.

Despite the large number of benefits from this type of rice, if consumed in excess, it can cause harm to human health. This cereal is strictly contraindicated for people suffering from constipation, as it has a strengthening effect.

Before cooking long grain rice, be sure to rinse it well. When transported from distant countries, this grain is treated with talc and glucose, which add shine and help improve the taste of rice, but have a detrimental effect on the body.

Fans of this cereal should not forget that there is no need to overuse rice, since it has the property of cleansing the body and, with prolonged use, it can wash away all the useful components necessary for normal life.

Varieties

There are many varieties of long grain rice. This is due to the fact that the cereal undergoes a certain processing process. We'll talk more about each below.

1. Rice that has undergone the steaming process is called parboiled rice. It has a yellow color that disappears when cooked. Processing helps to increase the quality and composition of the beneficial properties of rice. During this process, rice absorbs all the vitamins and microelements contained in the top layer, that is, bran. Steam treatment makes the grains stronger. The cooking process of this rice takes 15-25 minutes. An additional advantage of steamed cereal is that, after undergoing any heat treatment, rice grains do not stick together and do not lose their taste.
2. The white variety of long grain rice is “jasmine”. It has a pleasant milky aroma that is a little reminiscent of jasmine. This variety is suitable for preparing salads, side dishes, desserts and oriental dishes. Jasmine rice, although it has a sticky texture, does not turn into a mushy mass when cooked.
3. The most popular variety of rice is the amazing long grain Indica rice. It is not subjected to such thorough processing, unlike other types, so all the beneficial properties are fully preserved in rice. Also, minimal processing helps preserve the germ in the grains, which will bring great benefits to the body.
4. Brown rice is most popular among older people and supporters of a healthy lifestyle. This is due to the high content of useful substances in rice, which are stored in the outer shell. This variety is several times healthier than regular white rice, because all the beneficial components are concentrated in the outer layer.
5. Red rice (see photo) is a traditional Thai product. The cooking process of this variety takes quite a long time - 45 minutes. For faster cooking, soak the rice in water for 12 hours in advance. Using this trick, the cooking time can be reduced by 20-25 minutes.
6. Polished long grain rice is the most popular type. It is used for preparing salads, side dishes, and pilaf in many countries. It goes perfectly with seafood. You can buy it in any store at a very affordable price.
7. Long grain rice of the "basmati" or "Indian" variety grows near the Himalayas. It has a snow-white color (see photo), an unsurpassed aroma and a unique taste. This is all due to the fact that it is grown in good climatic conditions.
8. Long grain white rice goes through all stages of processing and grinding. Its grains have a smooth and transparent surface. This type of rice will bring much less benefits to the body than brown or steamed rice, but despite this, it is very popular in the world. White rice does not take much time to prepare; cooking takes 15-20 minutes.
9. Brown rice, which has a nutty taste, will give your dishes a special taste. It has this color due to the fact that the grains do not undergo such deep processing, and an outer layer remains on them (see photo).

As you can see, there are a very large number of varieties of long grain rice. All of them differ in the processing method, external and taste characteristics. When purchasing rice, everyone can choose the right one, taking into account their gastronomic preferences.

How to cook long grain rice correctly? How to make it tasty and not sticky? Where is it better to cook it: in a saucepan or a slow cooker? How much water and rice should I put in? These questions interest many lovers of this cereal.

Rice is used to prepare sushi, rolls, chicken pilaf, milk porridge and as a side dish. Moreover, they choose different varieties of rice: polished, steamed and even instant rice in bags. To get a delicious dish, you must follow the tips below:

1. The first step is to sort out the cereal: perhaps there are husks left after the processing process.
2. Then pour the cleaned grains into a colander or sieve and rinse under running, preferably warm, water.
3. During the washing process, you need to knead the rice with your hands.
4. It is necessary to rinse the cereal until the water becomes clear.
5. Then rinse the rice in cold water...
6. And leave in a colander until all the water has drained.

There are many ways to cook rice, but the most common are on the stove, in a slow cooker, or in a steamer. We will tell you more about how to cook this cereal using different devices below.

Name	Cooking method
Cooking long grain rice on the stove	To cook rice on the stove, you need to pour two liters of water into a cauldron or saucepan with thick walls and bring to a boil. Then add salt (to taste) and a glass of pre-washed long grain rice. Stir the rice and cover with a lid. After boiling, it must be cooked over medium heat for 15-25 minutes. After the specified time has passed, remove from heat and leave the rice for a few minutes to swell. Afterwards, pour the boiled cereal into a colander and rinse under cool water. Then mix the rice well and pour boiling water over it until it becomes warm. The side dish prepared this way turns out very tasty and crumbly. It is ideal for meat or fish dishes.
Rice in a steamer and slow cooker	Before the cooking process itself, it is necessary to heat the multicooker bowl so that a kilogram of rice washed under hot water has the same temperature as the container. Pour rice into a heated bowl and pour two liters of water, salt (to taste), add a piece of butter and turn on the “Rice”, “Porridge” or “Steam” mode. This method is very simple and does not require much effort.

There are a wide variety of recipes for preparing long grain rice using different ingredients and equipment. Everyone can choose the one that suits them.

What is the difference between a long-grain variety and a short-grain variety?

“What is the difference between a long-grain variety and a short-grain variety?” - this question is of interest to many lovers of this cereal, because the varieties differ not only in appearance, but also in taste and composition of useful components.

The main difference is the appearance. Short-grain rice has round-shaped grains, while long-grain rice has an oblong shape.

Round varieties of rice contain a large amount of starch, which cannot be said about long ones. Long grain rice is considered healthier and tastier. When cooked correctly, it does not turn into a mushy mass and retains the original shape of each grain.

When preparing a particular dish using rice, you must choose the right type of grain. For example, to prepare crumbly pilaf it is better to use long-grain rice, but if you want to enjoy porridge with milk or some kind of dessert, then round rice is ideal for this.

Having studied the materials on this topic, we can conclude that long grain rice is a very healthy, tasty and easy to prepare cereal. Thanks to the wide variety of rice varieties, everyone can satisfy their taste preferences.

xcook.info

Rice

Rice has been cultivated for at least 10,000 years, but it has been known for 600 million years - this is exactly the age experts say. Rice, along with wheat, is the main grain product, without which it is impossible to imagine at least one national cuisine in the world. What do we know about him? And how well have they mastered this unique culture?

What do we know about rice

In Europe, rice was introduced a long time ago. The Greeks took it with them from Persia when they were on a campaign with Alexander the Great. Muslims brought it to Spain. In the 15th century, rice became famous in Italy. It was from this time that his brilliant romance with European culinary specialists began.

Today, rice is grown in tropical, subtropical and warm temperate latitudes. In Europe, there are rice fields in Italy (Po Valley), Spain, Russia, Greece, Portugal, France (Camargue), Ukraine, and Bulgaria. White long-grain and round rice is typical for China, India, and France. Brown (by color, not by processing method) is widespread in China, yellow in Iran, purple (red) in Laos, waxy in China and Laos.

Rice is the basis of the diet of the population of Asia and Africa. Without exaggeration, this grain crop can be called global, second only to corn in terms of yield and consumption. Rice is also used for the production of alcoholic drinks (rice vodka, sake).

RICE VARIETIES

How many varieties of rice are there? It would not be an exaggeration to say that experts have lost count. Some talk about 10,000, others - more than 50,000. But no matter how many there are, there are few large groups:

• According to grain length, varieties are divided into large-, medium- and short-grain
• by processing method - untreated, polished, steamed and with special treatment
• Finally, rice can be classified according to particularly famous varieties, for example, Basmati, Brown, Wild, Arborio, etc.

Long-grain varieties - INDICA The general name INDICA refers to long-grain varieties of rice. Popular all over the world, you can use them to prepare any dishes of both European and Oriental cuisine. These types of rice never stick together, and after cooking the rice turns out fluffy.

BROWN RICE

Brown rice is the most valuable of all rice varieties, the beneficial properties of which make it an indispensable product in the diet of followers of a healthy diet. It contains the most minerals, vitamins and fiber. It has a light brown color because it retains the bran shell and is peeled only from the outer husk. Brown rice is long- or medium-grain, has a sweet, nutty flavor, takes longer to cook, and requires more water.

WHITE LONG GRAIN RICE

Rice that has had its shell removed but not polished.

GRILLED RICE

Perhaps the most common and popular variety of rice. Ground (polished), elongated white grains. Rice is the most affordable price, but there are also very expensive varieties. Lasts the longest.

STEAMED RICE

Treated with steam using special technology. Steamed contains up to 80% of the nutrients contained in the bran shell, so it is healthier than polished. Not only long-grain rice can be steamed, as well as polished.

Indian rice This rice has a nutty flavor, aroma and texture and is more expensive than long grain rice. For example, pilaf is prepared from basmati. Overall, the most popular variety in Indian cooking. However, it is universal and great in any dish.

THAI RICE

Another name for this rice is JASMINE. Similar to BASMATI, just as slightly sticky and boiling, but even more aromatic. The rice has a milky taste and a snow-white color. Excellent for preparing oriental dishes, combined with the entire palette of peppers and the richest spices.

SURINAME High-quality long-grain rice - very thin and transparent.

CAROLINA American rice, similar in taste to BASMATI. One of the best varieties in the world, highly valued by European and American gourmets. It is subjected to special processing, as a result of which it resembles amber and does not require preliminary washing or soaking (it is advisable to soak BASMATI).

Medium grain rice - ITALICA

It is from medium-grain varieties that dishes such as pilaf, risotto and paella are prepared. Medium grain rice in our country is often sold under the general name ITALICA. Round varieties are good in porridges, casseroles and puddings. Short grain rice is also used to make sushi.

A variety of rice from which the famous risotto is prepared. In stores it can be found under the names VIALONE (NANO) and CARNAOLI. Excellently absorbs water, expanding from it 5 times. Starchy variety: when mixed with hot broth and constantly stirring, it acquires the very consistency that distinguishes real, original risotto from a fake. In the dish it has a creamy color. It is customary not to finish cooking it, but to “finish it” by simply removing it from the heat.

DEVIRA The most famous Central Asian medium grain rice. Pilaf is prepared from it. It has a beautiful pinkish-brown tone, which even after washing does not go away completely.

VALENCIA (PAELLA) Spanish rice. From the name it is clear that this variety is especially suitable for preparing paella - a classic Spanish culinary dish with seafood.

Round (short grain) rice - JAPAN

JAPONICA is the general name of all round varieties that are sold in our country, which is very arbitrary. Round varieties are good in porridges, casseroles and puddings. Short grain rice is also used to make sushi and rolls. The peculiarity of this rice is that the cooked rice grains stick together.

CULROSE This short-grain California rice is flavorful and soft when cooked, with grains that stick together well, making it ideal for sushi.

KRASNODAR Our domestic brand. Rice is of average quality, an indispensable part of the consumer basket of a Russian resident. Quite starchy rice, which you need to know how to cook properly to make it fluffy. See, for example, how to cook fluffy rice according to Pokhlebkin.

DESSERT (STICKY)

Asian rice with a lot of starch, used in sweet delicacy recipes. During cooking, the grains stick together. First, the rice is cooked for about 20 minutes, and then placed in the oven for a long time (1-2 hours).

KAMOLINO Exquisite Egyptian rice. It is polished white rice coated with oil, giving it a pearly color. Round but large rice that does not stick together during cooking.

Wild rice

This variety of almost black rice (also known as aquatica) stands apart. A distant relative of the familiar rice, is a perennial plant Zizania aquatica or Zizania palustris, growing in the Great Lakes region (USA). Today, wild rice is cultivated, expensive and delicious, not to mention a very healthy food. The mineral content of black rice is two-thirds of the daily value for an adult. It is especially rich in thiamine. Aquatika does not contain gluten. Rough in consistency, requiring soaking and then long cooking (up to 1 hour), wild rice is especially good when paired with a quality long-grain white (such as CAROLINE) when served with seafood.

OTHER VARIETIES There are also other exotic varieties of weed rice - RED (France) and BLACK (China). Today, this “grass of the poor man” is prized as a real delicacy.

There are also a lot of different varieties, including man-made ones. For example, in France, PRE-COOKED RICE is in great demand - polished, bleached, soaked and boiled for several minutes, and then dried at high temperature. There is GLAZED RICE - coated with a thin layer of talc and glucose. There is Puffed RICE, fried on hot sand (as they do in India) or processed using high and then low pressure (USA). Or Puffed RICE, more like popcorn.

What other rice products are you interested in?

RICE FLOUR It is obtained from broken grains of polished rice, thoroughly crushed. Rice flour is widely used as a natural thickener in the production of baby food, confectionery, etc.

RICE FLAKES Flakes are also formed from broken grains using a special technology (using grilling and oven drying). Rice cereal is a popular breakfast ingredient.

RICE OIL Rice oil, or rice bran oil, is a product of high biological value. Lowers cholesterol and is actively used as a cosmetic skin and hair care product. Popular in oriental cooking, in Europe it is increasingly used as an oil for frying meat and vegetables over high heat.

Rice oil is rich in unsaturated fatty acids - linoleic and oleic, vitamins (A, PP, E and group B), lethicin. Rice oil is a source of vitamin E (tocotrienol and tocopherol) and a complex of antioxidants (gamma-oryzanol and squalene). These substances help fight free radicals in the body, slow down aging, and are recommended for the prevention of cardiovascular diseases.

RICE BRAN An excellent source of fiber, useful for constipation and dysbiosis, removes cholesterol from the body, contains a large amount of vitamins.

Cooking class

Delicious pilafs, risotto, pasta, and soup are prepared from rice. You can stuff vegetables with rice and serve it as a side dish for meat and seafood. It is eaten as porridge, and as a dessert (rice pudding), and even as a salad.

This is a basic product in Asian cuisine, Chinese and Indian, and if we remember Europeans, then also in Italian.

Almost all varieties of rice (with the exception of parboiled and some other varieties) should be rinsed before cooking if you want to prevent the grains from sticking together.

Brown and wild rice usually take longer to cook than white, polished, and parboiled rice. To reduce cooking time, rice can be pre-soaked in cold water for 10-30 minutes.

Useful tips

Store rice in an airtight container in a cool, dark place at room temperature.

Add a few grains of rice to the salt shaker, then the salt will always be dry, despite the moisture. Change the rice grains every few months.

How to give rice a “crown” shape in a plate? Fill a bowl or small container with rice. Pack firmly. Invert onto a plate. Garnish with a sprig of parsley.

Healthy eating, therapeutic diets

What are the properties of rice?

Like all grains, rice contains three groups of nutrients:

• Carbohydrates (slow sugars)
• Proteins and amino acids
• Fats (in small quantities)

In addition, rice contains a huge amount of mineral salts (magnesium, phosphorus, calcium, potassium, silicon, iron, copper, zinc), vitamins (A, B, D, E, F) and dietary fiber. Brown rice is a champion in containing perfectly balanced substances. Complex carbohydrates help prevent hypoglycemia, while quality plant fibers regulate digestion and promote vigorous intestinal transit.

The energy value of white rice per 100 g of dry product is: 365 calories, 7.13 g of protein, 0.66 g of fat and 79.95 g of carbohydrates. The energy value of wild rice per 100 g of dry product: 357 calories, 14.73 g of protein, 1.08 g of fat and 74.90 g of carbohydrates.

Eating rice helps detoxify the body and can be recommended for the treatment of obesity, but this must be done under the supervision of a doctor. Cleansing diets and weight loss diets based on rice at home are very popular.

The absence of sodium in the chemical composition of rice allows it to be used as a staple food in all salt-free diets. Rice and all its products (see above) are also included in anti-atherosclerotic diets as a product that lowers “bad” cholesterol.

Its high energy value makes it indispensable in sports nutrition.

In addition, rice and the water in which it is cooked help fight diarrhea. The healing properties of rice are traditionally used in the East.

volshebnaya-eda.ru

Rice is the staple food for most of the population of our planet. From the Japanese and Pacific Islands to Arab and African countries, rice remains firmly among the staple foods. Hundreds of types of rice and thousands of dishes based on it satisfy no less number of peoples. More than 10,000 varieties of rice are found on the Philippine islands, of which 5,000 are developed by humans. In cooking, rice is used in a wide variety of dishes: dairy, spicy, salty, sweet, sour and many others. You can cook soup with rice, serve as a side dish, make rice vodka or rice kvass, and for dessert - rice pudding. Rice goes well with fish, milk, meat, fruits, mushrooms and vegetables. As additives to rice, you can use onions, garlic, tomato paste, peppers, sugar, dried fruits, apples, cinnamon, oranges and lemons, citrus zest, vanilla, chocolate.

Rice has Asian, or rather Chinese, roots. When we talk about the origin of rice, we first of all mean China with its culture of cultivating this cereal, with many variations in the preparation of rice dishes, and the total conquest of all Asia by rice food. It is known that rice began to be cultivated 7,000 years ago. The original “area” of rice growth was in the area of ​​the current Chinese province of Yunnan, in northern Vietnam, a little in Thailand and northeast India. This area, by the way, coincides with the places where tea appeared, so rice and tea are two components of Chinese cooking that are most productively used in their homeland. There is also evidence that rice was cultivated in the territory of modern Thailand in 5700 BC. Archaeological finds confirm the cultivation of rice crops.

The spread of rice to Asia was relatively slow. Only by 500 BC. Rice began to be regularly cultivated in Indochina, the Indonesian Islands and Malaysia. The plant has proven adaptable to various climate zones and has taken root in the relatively cold northern China and Japan.

Rice appeared in Europe simultaneously with the Asian campaign of Alexander the Great, who tried it there and brought seeds with him. Some archaeological excavations indicate that rice was used on the Mediterranean coast as early as 630 BC. The Greeks and Romans knew about rice back in the 3rd century BC, but were in no hurry to use it en masse, considering it exotic. Only in the 13th century AD. After the plague epidemic, several fields of rice were sown in southern Europe. It was round-grain rice that did not require careful care and abundant watering. The culture took root, and rice began to be grown in Italy, Sardinia, Spain and the south of France. Since that time, and perhaps earlier, rice was sown in the territories of modern Bulgaria, Albania, Greece and the former Yugoslavia. In 1300, rice was mentioned in the notes of the Duke of Savoy in Piedmont (northern Italy). There is a known document, or rather a private letter, written by the Duke of Milan, dated 15th century, in which rice fields are mentioned. And by the 16th century, Milan was already surrounded by rice fields. By the 18th century, rice had become so firmly established in the European diet that recipes for dishes consisting entirely or mostly of rice began to appear. An example is the famous English rice pudding.

Rice has been coming to Russia since ancient pre-Christian times, mainly due to the proximity of trade routes from the East to Europe. But rice took root in our area only in the 15th century, coming to the territory of present-day Ukraine from Hungary. Rice was then called Saracen wheat, or Saracen grain. In the Slavic lands this name was changed to “Sorochinskoe”. So “Sorochinskoe millet” lasted until the end of the 19th century, changing its name to “rice” only in the 70s of the 19th century.

Rice had come to Rus' before, because trade ties with the East were quite strong, but due to the high cost of transportation, rice was a curiosity and could not compete with local grains. Since the 18th century, trade has become more established and means of transportation have improved significantly. Rice, like tea, came from China by sea or by land to the tables of merchants, princes and the royal kitchen. Massive imports of rice began with the construction of the Trans-Siberian Railway. Since the end of the 19th century, many goods and products from distant countries, primarily from China, that are inaccessible to the general population, have come to Russia. Although the price of rice was high at first, it was quite an affordable commodity. Adapted recipes appear, rice is successfully cooked in the army, and after the Russo-Japanese War of the early 20th century, many soldiers fell in love with rice porridge and continued to eat it in their homeland upon their return.

During Soviet times, imported rice became scarce, and fields in the Stavropol and Krasnodar territories were sown with rice crops. Slightly smaller areas were allocated for planting rice in the Astrakhan and Rostov regions. In these rather cold regions for rice, a short-grain, unpretentious type of rice grows, which does not require such an abundance of moisture and heat as its long-grain counterpart.

Rice varieties

Long grain rice

Unpolished and brown rice

This type of rice has not been processed: it has not been polished, has not been peeled off from the bran shell, and therefore has retained its brownish color and all the vitamins present in the rice. Brown is the healthiest variety of rice. It has a full range of vitamins, which are found both in the grain itself and in the bran shell, which gives rice a brownish tint. This rice has more fiber and minerals than white rice.

Brown rice requires more water to cook and cooks for at least 40 minutes.

Long grain white rice

Rice grains that have been peeled and polished. The grains are whitish in color and elongated in shape. The most common variety of rice in the world.

Jasmine

This variety grows primarily in Thailand. Outwardly, it resembles regular long-grain white rice, only a little more sticky and very aromatic. Jasmine rice is usually served with curry sauce and spicy Asian dishes.

Basmati

This variety is grown in Pakistan and northern India. It has a nutty aroma. Often this rice is used in Indian dishes such as pilaf. Before cooking basmati, it is recommended to rinse this rice more thoroughly than others in cold water.

Short grain rice

Arborio or risotto

This rice is used in the Mediterranean dish risotto. Thick round grains of rice contain a lot of starch, so this rice is very sticky and releases a lot of starchy substances. Its grains absorb liquids five times their own weight - this should be taken into account when processing. Arborio is good for soups, gravies and sauces. This variety can be used to make cream; it shows its qualities perfectly in combination with sweets. Arborio rice is also known as vialone and canaroli.

Dessert rice

The grains are short, like risotto, but the stickiness is even stronger, making it ideal for dishes in which shaping is important. Very good for making cream-based desserts. Prepares in about 20 minutes by boiling or an hour and a half in the oven.

Valencia or paella

The round grains of this type of rice are ideal for the Spanish seafood dish of the same name.

Other varieties of rice

Black rice

A little-used, but no less tasty variety of rice. There are two varieties: Thai and Nanjing. Thai black rice is used to make black rice pudding. This is a very tasty dessert made with coconut milk. The Nanjing (Chinese black rice) variety has a more herbaceous flavor and texture and is used in salads and some Asian dishes. Prepares in about 25 minutes.

Red rice

This variety of rice grows in the south of France and is very popular due to its beneficial properties. Previously, this rice was considered a weed, but now it is sold to restaurants. The French loved it very much for its strong nutty aroma. Suitable for both side dishes and salads. Cooking time is about 45 minutes.

Wild rice

The term "wild rice" is not entirely accurate, since it is a faster aquatic grass than rice. The plant is somewhat reminiscent of rice, has a number of beneficial and taste properties, is rich in vitamins and minerals, and above all, is a symbol of culinary “advancement” and a healthy lifestyle. It is very beautiful to mix wild black rice with long grain white rice. This side dish looks very elegant and can be served at a holiday table. It is important to remember that wild rice takes about 45 minutes to cook, so you should not cook it with regular varieties.

According to external processing, rice can be divided into: unpolished, polished and steamed.

The first is distinguished by its coarseness and includes fractions of bran or grain, entirely covered with the bran shell. Polished rice is distinguished by its white color, smooth surface, delicate taste and short cooking time. This rice is tastier and more beautiful than unprocessed rice, but has fewer vitamins and minerals.

Rice is steamed to preserve vitamins and minerals. This type of rice never sticks together when cooked and is of great value. Its grains are translucent.

Traditions of different cultures

In Asia, especially in Japan, they try not to overpower the natural flavor of rice with hot or strong-smelling spices. Rice is served in a separate bowl, placed in the middle of the table and symbolizes the purity and basis of the food of a common person. The Japanese attitude towards rice expresses a general desire for simplicity, and therefore for beauty. Rice is eaten every or almost every day. For the Japanese, rice is the same as wheat in European countries, and wheat and rye in Russia. Many products are made from rice and rice flour. This includes crumbly rice and noodles made from rice flour, rice balls and sweets, wine, vodka, and the national drink - sake, which has no analogues in the world.

In Europe, for a long time, rice remained exotic and was used only in special royal sweets at important receptions. In contrast to rice-loving Asia, Europe, with a more practical mindset, began to develop varieties of rice that would absorb the aromas and tastes of other products. Rice was considered one of the side dishes, moreover, a side dish that was supposed to absorb the aroma of the main meat dish. From these positions, new varieties were grown, such as risotto, a short-grain rice variety with a soft structure, rich in starch and quickly cooked. In the 17th and 18th centuries, “thanks to” the English colonial wars, recipes for previously inaccessible dishes of Oriental and Asian cuisines began to come from India. The attitude towards rice has changed a little, but in general remains the same.

In America, they learned to make puffed rice from rice, like popcorn. Sweets reminiscent of kozinaki are prepared from it. Rice is used as widely as in Asia, and the southern regions of the United States are planted with different varieties of rice.

Rice is a healthy and dietary product. There are a huge number of varieties of rice, but seven of them are the most popular - it is them that we will talk about today.

Understanding the varieties of rice is not very easy - no joke, there are about 10,000 types of rice in the world! However, in order to prepare a delicious lunch, it is enough to be able to distinguish between several varieties, each of which has its own characteristic feature.

Basmati or Thai rice

For example, basmati rice has a yellowish color, long thin grains and a distinct nutty smell.

Before cooking rice, you need to rinse it thoroughly (at least three times). This will get rid of excess starch and the rice will become more crumbly.

You need to cook basmati according to the standard - 1 part rice to 2 parts water. After the water boils, you need to add the rice and cook it for 5-7 minutes, and then leave it covered for 30 minutes so that it evaporates. There is a second way - cook the rice for 15-20 minutes, and then leave it covered for 5-10 minutes. There is no need to stir the rice while cooking as it may become sticky.

Basmati can be an ideal side dish or component of a salad. By the way, rice for salad needs to be boiled in a large amount of water, and then this water should be drained. In addition, Thai spicy dishes are prepared from basmati, and it is also served with fish and meat: this rice perfectly absorbs sauces.

The calorie content of basmati rice is 322 kcal per 100 grams.

Jasmine or Asian rice

Jasmine is also called Thai fragrant rice - and for good reason. This type of rice has a pronounced jasmine aroma - very unusual! It belongs to the long-grain varieties and is distinguished by the white color of the grains.

Jasmine is ideal for steaming. If you want to cook this variety the traditional Thai way, then you need to rinse the rice well (same as basmati) and cook it in a steamer. Of course, this rice can be boiled - but here you need to remember that the amount of water should be less than in the standard recipe: a maximum of one and a half glasses of water per glass of rice. Cook the rice over low heat until it steams. After cooking it for 20 minutes (you can’t lift the lid and add water, you don’t need to stir either), turn off the gas, and mix the rice very carefully, as if whipping, and leave under the lid for 12 minutes.

Jasmine is simply irreplaceable when preparing desserts and spicy dishes - its delicate aroma will highlight the spiciness or sweetness of sauces. It can also be used as a side dish for aromatic dishes and made into salads.

The calorie content of jasmine rice is 332 kcal per 100 grams.

Wild or water rice

This rice is also called Canadian rice. Very thin, long, brown in color, this rice is quite easy to remember. It has a sweetish taste and a pleasant nutty aroma, and wild rice is also a record holder for vitamin content. This is indeed a very healthy rice, but it is worth remembering that it has very hard grains.

Wild rice must be soaked overnight. After this, you can cook it - 1 cup of rice to 3 cups of water. Even after soaking, it cooks for quite a long time - about 40 minutes.

Due to the high content of vitamins, this rice is ideal as an independent dietary dish. It can also be used for soups, side dishes and salads.

The calorie content of wild rice is 347 kcal per 100 grams.

Black or Tibetan rice

Completely black, this rice can look a little scary—especially once you start cooking it. Yes, black rice “sheds”, so you should not use enamel dishes for cooking - it will stain. Black rice smells like popcorn, and it contains slightly less vitamins than wild rice.

This rice also has hard grains, so it also needs to be soaked - for about 3 hours. After this, you can start cooking - you will need 1 cup of rice to 2 cups of water. Cook black rice for about 30 minutes.

Cooked black rice will be a little sticky, so it can be an excellent ingredient for spicy puddings from Thai cuisine, as well as for some very unusual black sushi and rolls. This rice is also great for cold salads.

The calorie content of black rice is 160 kcal per 100 grams of ready-cooked rice.

Arborio

Dense, round, with wide grains of white color, arborio rice became famous thanks to risotto, a dish known throughout the world. This rice greatly increases in volume during cooking, but does not turn into porridge, which makes it an ideal variety for one of the most popular dishes of Italian cuisine.

Arborio should be cooked in a wide and deep frying pan at the rate of 1 cup of rice to 3-4 cups of water. First, one glass is poured into the rice, and as it boils, the rest of the water is added. Arborio, like all other types of rice, should not be stirred during cooking - just shake.

In addition to risotto, this type of rice is great for making soups.

Arborio calorie content is 354 kcal per 100 grams.

Valencia

This variety of rice is also known as Spanish rice. Valencia is a very beautiful rice, round and white, reminiscent of small pearls. It absorbs water and sauces well, so this variety is most often used to prepare paella, a dish that occupies the same place in Spanish cuisine as risotto in Italian.

It is also advisable to cook Valencia in a thick, wide frying pan. A glass of rice will require 2-3 glasses of water, and it will cook for about 20 minutes.

Valencia, like arborio, can be used to make soups, not just paella.

The calorie content of this type of rice is 360 kcal per 100 grams.

Devzira

It is impossible not to write about this jewel from the Fergana Valley. Devzira is red Fergana rice, long-grain, beautiful and heavy. Yes, surprisingly, devzira is really heavier than other varieties of rice. Devzira is often counterfeited - for example, painted with bricks, which can be checked: real red rice will not paint your hands. By rubbing the grains in your palms, you will see small reddish-brown scales that are easily shaken off. But fake rice will definitely leave marks on your palms.

Devzira perfectly absorbs water, odors and fat, and when cooked, this rice increases in size by as much as seven times! It is best to soak it for 10-12 hours, and only then put it to cook. This requires 5 cups of water per cup of rice. If you soaked the devzira, the cooking time will be about 15 minutes.

What to cook from devzira? Well, of course, pilaf! Although you can use rice as a side dish.

The calorie content of devzira is 365 kcal per 100 grams.

Rice is one of the most ancient products that has survived to this day. Rice is very popular among modern people, which cannot be said about products that can be called its peers. Rice porridges, soups, rolls with rice and many other dishes; its use has long been part of the daily routine of every second city resident.

The rice diet, known for its effectiveness and low cost, is also quite popular. In addition, this diet is quite varied, due to many types of rice. Let's look at some of them.

Main types of rice

Nature has more than 20 types of rice and about 150 varieties. Rice as a crop has been cultivated for thousands of years and the huge number of species and varieties has led to the need to introduce a classification. Distinctive features are the length of the grain, the method of processing, and the color of the rice.

Based on the shape of the rice grain, there are 3 types: long-grain, medium-grain and short-grain.

Long grain rice

An oblong rice grain can reach 8 mm in length, elongated and thin in shape. Color varies from clear to brown. If the resulting dish should be crumbly, then this rice is the ideal choice. When cooked, the grains absorb a moderate amount of moisture and do not stick together. Often this kind of rice is prepared as a side dish, combining it with vegetables, meat, various sauces or gravies. Long-grain rice takes longer to cook than round rice; hardness is its distinguishing feature.

Medium grain rice

The grains of this species are rounder and shorter, up to 6 mm in length, brown or white and less transparent. The dishes made from them are more sticky, since the grains contain more starch than their long-grain counterparts. When cooked, they absorb more moisture and are used for certain dishes - Italian risotto, Spanish paella, in soups and as an independent dish.

Short grain rice

White, almost opaque grains, with a maximum length of 5 mm. When cooking, they absorb enough moisture. therefore the dishes turn out more sticky. This rice is suitable for making casseroles, puddings, sushi and rolls - in general, those dishes that require the shape and ability of round rice to stick together and form a viscous mass. In Japan, rice vodka - sake - is brewed from certain varieties of round rice.

The types of rice also differ in the processing method. So, they distinguish: brown, white and steamed rice.

Brown rice (unpolished)

When brown rice is processed, the outer shell is left behind, which gives it a light brown hue and a nutty flavor. It is believed that brown rice is the most healthy, since all useful substances are preserved in its shell: group B, fiber, iodine, zinc, phosphorus. It is recommended to eat it to increase immunity and improve digestion. Brown rice also has a positive effect on brain activity. At the same time, it does not cook for long - depending on the variety, from 25 to 40 minutes, and does not become overcooked.

White rice (polished)

After grinding, the grains are white and smooth, translucent and neatly even. However, in this case, most of the beneficial substances contained in the shell are lost, but there is much more starch in it. These grains of rice cook quite quickly - from 10 to 15 minutes, and are used in preparing pilaf, porridges and side dishes. For some reason, white rice is the most popular type on our tables. Perhaps due to long-term storage and ease of preparation.

Parboiled rice

Steamed, this type of rice has a golden hue and is considered healthier than white rice. It's all about technology: first, the grains are carefully washed, then soaked in hot water, treated with steam, and only after that they are dried, polished and bleached. This processing allows you to preserve most of the beneficial substances contained in the shell and “transfer” them inside the grain. Steaming makes the grains harder, so they are cooked longer, up to 25 minutes. The golden hue after cooking is not retained and the rice turns out snow-white, tasty and crumbly.

Rice varieties

In addition to the shape of the grain and types of processing, rice differs in color and taste; there are up to 150 varieties in cooking. And each of them is suitable for certain dishes. Some varieties cook better, others turn out more crumbly, some are more healthy, others are tasty. We will look at the most popular and frequently used varieties of rice.

Basmati

This rice is also called “fragrant” rice due to its pleasant smell when cooked. This rice looks longer and thinner than regular long grain rice. This rice is also delicate in taste and has a crumbly shape. In addition, basmati is not very expensive. It is grown in India and Pakistan.

Thai rice

Thai rice, like basmati, is not expensive and has a pleasant, delicate taste. Thai rice is also called jasmine rice, as for some people its taste and aroma are reminiscent of the aroma of jasmine flowers. Thai rice goes best with shrimp, and is also perfect for preparing aromatic exotic dishes.

Round rice

Round rice is famous for its widespread use in the preparation of porridges, puddings and sushi. This rice cooks well and has a rich taste. At the same time, it would also be unfair not to note its low cost. In terms of price, it turns out to be even cheaper than basmati.

Brown rice

Brown rice, in turn, is high in nutrients. Also vitamins A, B and PP. It is worth noting that brown rice has a high iron content, which makes it indispensable for anemia. Brown rice remains tough when cooked. Therefore, not everyone likes it. Some people note that a slight nutty taste can sometimes be detected. The price is also not bad, thirty to forty rubles for five hundred grams.

Arborio

This rice came to us from Italy and without it it is completely impossible to prepare real risotto, which is so valued by Italians. In addition, it is quite difficult to find, but in expensive restaurants risotto and most Italian dishes are prepared with it.

Wild rice

Wild rice is the most expensive rice. It is grown on the border of Canada and the USA. This rice is rich in phosphorus, iron and copper, dietary fiber, B vitamins, especially folic acid, contains valuable minerals - magnesium, phosphorus, manganese, zinc, potassium, copper, and it contains several times more protein than other types of rice .

Which rice to choose for pilaf?

Many housewives complain that they can’t make perfect pilaf. It seems that everything is being done according to the recipe, but the result is not happy. There is a taste and a color, but overall it’s an ordinary porridge. It turns out that following the structure of the recipe is not enough, the main thing is to choose the right rice. How can you do this to surprise your household with a delicious dish?

It turns out that it is impossible to give preference to one type of rice, if only for the simple reason that everyone has different tastes. Some people like pilaf to be fatty and rich. Others prefer crumbly pilaf with a small amount of meat.

That is why, to prepare delicious pilaf, you can choose the rice that is currently available. The main thing is to know how to prepare it correctly and then the dish will definitely turn out delicious.

What determines the taste of pilaf?

• Crumbly structure. Good pilaf should not stick together into porridge, otherwise it will lose its name.
• Bright color. Pilaf should have color, and the brighter it is, the better.
• Rich taste. Most people prefer fatty pilaf with a lot of spices. The rest may not learn the basics of cooking pilaf, but simply prepare ordinary rice porridge.

Crumbly or sticky?

Non-sticky rice is Basmati, Dev-jeera and other long rice.

Rice with medium stickiness is Nishiki, Arborio and other varieties that have grains that are not too long.

Glutinous rice is round shaped rice.

Of course, if possible, it is best to give preference to long grain rice. But if this is not the case, there is no need to despair. The stickiness comes from starch, which is found in rice grains, which means it needs to be destroyed.

To do this, the first step is to rinse the rice well under cold, running water. If the rice is round in shape, it is best to do this several times. But sometimes this is not enough, especially if round varieties of rice are selected. Therefore, it is necessary to continue the fight against starch using the burning procedure. To do this, cook rice only in dishes with thick walls. Using such containers, you can achieve rice cooking temperatures exceeding 80 degrees. At the same time, you should not think that after boiling, the rice is cooked at 100 degrees, because the temperature on the surface of the pan is much lower than inside. You need to let all the water evaporate, then wrap the bowl with rice in a warm blanket and let the rice sit for 15-20 minutes. Only after this can further manipulations be carried out to prepare the pilaf.

If there is absolutely no time for all this, then you should go to the nearest store and buy steamed rice. With it, even an inexperienced housewife can make delicious pilaf.