Rice is one of the most common cerealscultures on the planet. Uzbeks cook from it a wonderful pilaf, Italians - refined risotto, Chinese and Japanese eat it with chopsticks in its pure form, without any additives, make sushi and roll rolls. In Russia, rice has also become widespread. Casseroles, cereals, puddings - all this is prepared from such cereals. We are used to the fact that the dishes cooked from this cereal are white, because 97% of the cases in the Russian market can be found polished round-grain rice. And many consider such a variety of rice as a black, brown, red rice. Meanwhile, some of them are much more useful than white grass. Let's look at these rice subtypes separately.
Black as charcoal
This is how you can tell about sharp narrow beansrice, home to which 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 has a minimum caloric value of 83 kcal per 100 g. Many note its delicate nutty taste. The only negative is that such rice is cooked for about an hour.
Light crusty cargo
This is what gourmands called brown rice,which in its useful properties is between wild rice and white. It does not have a special softness and aroma. However, it contains more useful substances than polished white grass.
Steamed rice
Not much inferior to brown in contentuseful substances, however, even those whose stomach does not take unpolished rice can eat it. The fact is that during steam processing 80% of useful substances get from the shell inside the grain and are stored there, even after grinding.
White as snow
Although it is believed that it is the leastvitamins, but it is less starch than in other varieties. With increased acidity of the stomach, ulcers and gastritis, this rice will simply be indispensable in the daily diet. When diarrhea is better than any tablets helps time-tested remedy - rice broth, which is prepared from the calculation: 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.
Especially I want to dwell on such aa variety of cereals, like red rice. This is truly a storehouse of useful substances, including fiber. It is not polished, and the red color of the shell is natural. This rice is a powerful antioxidant. Asians like to consume red cereal in fried form, with various additives. Inhabitants of Sri Lanka eat such unusual rump, adding coconut milk.
Red rice during cooking is alwaysremains friable, although it is prepared twice as long as usual. This variety of rice is shown for diabetes, as well as for the prevention of 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:
Those who want to lose weight should also pay attentionon the 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, onan exotic island of Sri Lanka, in Italy, in the south of France. And recently the breeders managed to adapt the cultivation of such cereals to the climatic conditions of Russia. However, the most valuable and popular is still considered the red Thai rice. It has a softer taste and bread and milk flavor, and its shell is not so rough and easily chewed. And the most important property of red rice is that it is the only one of all varieties that can produce sprouts.
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