Rice is one of the most common cereal crops on the planet. The Uzbeks make wonderful pilaf from it, Italians make sophisticated risotto, the Chinese and Japanese eat it with chopsticks in their pure form, without any additives, make sushi and spin the rolls. In Russia, rice has also become widespread. Casseroles, cereals, puddings - all this is made from such cereals. We are used to the fact that dishes prepared from this cereal are white, because in 97% of cases on the Russian market you can find polished round-grain rice. And many consider rice varieties such as black, brown, red rice as a curiosity. Meanwhile, some of them are much more useful than white cereal. Let's look at these subtypes of rice separately.
Coal black
This is exactly what can be said about the sharp narrow grains of rice, whose homeland is North America. One of the main sources of vitamin B9, it contains eight times more protein than white rice. It quickly saturates the stomach, but it has a minimal calorie content of 83 kcal per 100 g. Many people note its gentle nutty taste. The only negative is that such rice is cooked for about an hour.
Light brown cargo
This is what gourmets call brown rice , which by its beneficial properties is between wild rice and white. It does not have a special softness and aroma. However, it contains more nutrients than polished white cereal.
Steamed rice
Not much inferior to brown in the content of useful substances, but even those whose stomach does not accept unpolished rice can eat it. The fact is that during steam treatment, 80% of the useful substances get from the shell into the grain and are stored there, even after grinding.
Snow white
Although it is believed that it has the least vitamins, it has less starch than other varieties. With increased acidity of the stomach, ulcers and gastritis, this rice will be simply indispensable in the daily diet. When diarrhea is better than any tablets, a time-tested remedy helps - rice broth, which is prepared on the basis of: a spoonful of rice for 6 cups of water. Rice porridge will help with problems with joints and will be very useful for allergy sufferers.
I especially want to dwell on such a variety of cereal as red rice. This is truly a pantry of useful substances, including fiber. It is not polished, and the red color of the shell is natural. Such rice is a powerful antioxidant. Asians love to eat red cereal when roasted, with various additives. Residents of Sri Lanka eat such an unusual cereal, adding coconut milk.
Red rice always remains crumbly during cooking, although it is cooked twice as long as usual. This kind of rice is indicated for diabetes, as well as for preventing the development of atherosclerotic plaques. It is a source of vitamins B, E, iron, calcium. Fiber contained in red rice has a beneficial effect on the whole body:
- lowers cholesterol
- improves intestinal microflora,
- normalizes blood sugar.
Those who want to lose weight should also pay attention to red rice. After all, this is an excellent dietary product. It is often even used in various diets. It has a cleansing effect. In addition, dishes made from red rice can surprise guests.
Red yeast rice is grown in southern India, on the exotic island of Sri Lanka, in Italy, in southern France. And recently, breeders have managed to adapt the cultivation of such cereals to the climatic conditions of Russia. However, the most valuable and popular is still considered red Thai rice. It is he who has a milder taste and a milk-milk aroma, and his shell is not so rough and easy to chew. And the most important property of red rice is that it is the only one of all varieties that can sprout.