The origin of rice
Rice (Oryza sativa) originated in Asia, where it is cultivated for centuries as the basic agriculture and it was the food for a big part of the population.
In addition to applications in food, rice was used a lot in traditional Chinese medicine to treat diarrhea, high blood pressure, kidney disease and various other organic conditions that existed in the old days.
Basic characteristics of rice
Rice is grown on wet grounds and in warmer regions. As the end product that plant gives is a white oblong grain, which is used in food, industry and the development of cosmetics.
Today there are over a thousand species of rice, a division of the shape and size of grains of rice provides the following categories:
- Short grain
The rice grains are short, may be oval and elongated look, but what is characterized them is a strong firmness. They contain a lot of mineral salts and can be used in the diet.
- Medium grain
This type of grain also has a firm structure that is lost by boiling in water, so a grain of rice becomes softer and wetter.
- Long grain
This type of grain disintegrates rapidly during cooking, so is most commonly used in the preparation of pudding and desserts.
- Sweet rice
This garden rice is rich in protein and it is very nutritious for children, pregnant and lactating women.
Depending on whether rice possess a membrane or not, the rice is divided into 3 categories:
1. The paddy rice (integral)
2. Peeled and glazed
3. Peeled and unglazed
Brown rice is a kind of grain in its natural state; it has a membrane and whole grain under the membrane. He did not seem nice as is the case when it is peeled and glazed, but it is far healthier and more nutritious. Integral rice contains a lot of cellulose and plant fibers that are important for good digestion.
Peeled and unglazed rice due to prolonged application and uses in the daily diet can lead to deficiency of vitamin B and a disease called beriberi.
The types of rice that are now used around the world are:
The best and most expensive aromatic rice with elongated grain
Improved Long grain rice, cooked quickly and does not stick. Under pressure, vitamins and minerals are moved to the interior of grains
This is rice with large oval and round beads. Grains absorb a lot of liquid.
It is recommended to prepare the risotto.
The fruit of the aquatic grass (not the kind of rice). The seasoning is used with mixtures of rice
Aromatic, similar to basmati.
A mixture of wild and brown rice and five types of grains.
It is used as a filling for vegetables and muesli.
Nutritional value of rice
Rice is extraordinarily nutritious grain, but it also has a high energy value, due to the high content of starch (70 - 80%). Among the other important nutrients in rice are presents proteins (7%) and a little bit of fat (0.7%)
Vitamins present in rice are:
- Vitamin E (in germs)
- Almost all vitamins B complex (in the shell of rice)
Mineral composition of rice comprises:
- The most phosphorus
- To a lesser extent, magnesium, calcium, manganese, iron, copper, zinc, cobalt.
Among the other important ingredients should be noted that rice possesses amino acids and fatty acids, as well as that does not contain gluten.
Health benefits of rice
1. Treatment of inflammation of the lining of the intestines and stomach
2. Stop Diarrhea
3. Excellent diuretic to stimulate the excretion of excess water and urea from the body
4. For the treatment of lung diseases (tuberculosis, dry cough)
5. Lowers high blood pressure
6. Stabilizes blood sugar and cholesterol in the blood
7. It gives a longer feeling of satiety, which is important when dieting for weight loss and dietary for athletes
8. Reduces depression and has a positive effect on the nervous system, calming irritated
9. People who have trouble digesting lactose in cow's milk; rice milk can be used because it does not create allergies
10. Nutrition which includes rice favourably affect grow and firmness of the skin, hair and nails.
Applications and storing rice
If you use an integrated (brown) rice, you should know one important thing - always buy brown rice in a hermetically sealed bags because the membrane of rice known to oxidize. Also at the opening, Store it in a cool place.
The use of rice is without doubt the largest in Asian kitchens, although other cuisine does not lag behind in the implementation of rice. Cooked rice is used as a condiment for the preparation of puddings, desserts, cakes, combined with curry and chicken is ideal.
How to cook rice?
Rice is cooked in a little salted, three times the amount of water. To remain whole white grains it needs to add a few drops of lemon. A special taste has obtained when in water add the coconut flour (2 oz coconut on 16 oz rice).