How to cook red rice?

Thai red rice is a type of whole rice with red bran on the outside of its core. Called kao gorng in Thai, red rice has a special texture and nutty flavor.

The most noticeable distinguishing features between white and red rice are:

• processing stage;
• sensory qualities;
• nutritional value;
• availability.

Red and white are the two main types of processed grain. However, they differ significantly between their organoleptic properties and nutritional values. Thai red rice contains a large amount of essential and essential fiber. It is a wonderful and tasty supplier of calcium, iron and vitamin B1. Such a product is long grain rice with a reddish brown color. Usually raw or partially shelled, having husk residues. Possesses higher nutritional value in comparison with white.

Due to the fact that the embryos of grains of this type of rice remain unchanged, it has a high nutritional value. It is a good source of dietary fiber, iron, zinc, magnesium, manganese, phosphorus, potassium and molybdenum.

Although many people do not think of iron as an important nutrient, this mineral is mainly used by the body to produce hemoglobin, which in turn creates blood cells that transport oxygen.

One hundred grams of this grain contains 21% iron recommended for daily consumption. In addition, it contains lignans - a group of chemicals contained in plant foods. Grain is an important source of plant lignan that can help fight cancer. Moreover, daily consumption of an element can reduce the severity of osteoporosis.

Anthocyanins, large water-soluble pigments, are a type of flavonoids, phytonutrients, which are found exclusively in plants.

Studies show that they can lower glucose in a person’s blood by improving insulin resistance. Also contribute to the secretion of insulin, protect β-cells and reduce sugar production. Scientists have found that people who consume this rice are 15% less likely to develop type 2 diabetes.

Red rice is also referred to as brown or shelled. The shelf life of red rice is about six months due to the occurrence of reactions of rancidity in persistent fats contained in grains. Although it is vulnerable to certain chemical reactions, such as lipid oxidation, people believe that red rice has additional nutritional value.

Such croup is boiled in time less than brown rice. You can easily make curries, soups and other dishes out of it. Before use, soak one cup of rice in two of the same water in a medium-sized saucepan. The procedure takes about 30 minutes. Then the cereal is poured into a colander.

After taking one and a half cups of fresh water and poured with cereal into the pan. Cook on medium heat until the liquid boils.

After boiling it is necessary to set the fire to minimum. Capacity tightly closed lid, so that the pair went as little as possible. During cooking, the cereal must be mixed several times. Subsequently, the finished dish will have a dense texture, unlike white rice.

Before you use the product, you need to free it from starch, if you want the dish to be crumbly, not sticky. The best way to do this is to place it in a mesh colander, which is placed in a container with water. Then take the fingers with your fingers and rub it about the sieve. Continue to rinse until the water is clear.

The angle of the lid should be lifted especially carefully to prevent scalding of the face with hot steam. Stir the finished product is recommended with a wooden spoon, and serve it still hot and fragrant.

Cold water is used for optimum results. If it is decided to use another cooking liquid, such as vegetable, chicken or beef broth, be sure to cool it in the refrigerator for at least an hour before use.

It is much easier to prepare a side dish using modern technology, since the equipment already has a mode that independently sets temperature and time. It is almost impossible to make a mistake in this case, it is just necessary to properly mix the product with water and the necessary other ingredients.

Preparation is the same. Before cooking the cereal is soaked, one and a half cups of water is poured into 1 bowl of rice in a bowl. Infusion time is about 10 minutes. If you have washed the product before, then you need less water, you should use about one and a quarter glasses of liquid.

Place the prepared cereal in a double boiler or a slow cooker and close the lid. Click the Cook button. When the dish is ready, the equipment will beep. Do not immediately open the lid, rice give another 15 minutes to infuse. Only then can you remove and serve.

Rice cookers, steamers and multicookers work by producing hot steam, so do not use them without a lid. It must be said that this type of cereal is not very well processed in a rice cooker, so it is best to cook it in a simple pan or clay pot in the oven.

Despite its benefits, this product also has contraindications, if it is used in large quantities. Often people have observed:

• headaches;
• dizziness;
• bloating, gas;
• weakness;
• heartburn.

You can store the finished product in the refrigerator for no more than 4-6 days. Over time, a wet environment can serve as a breeding ground for the development of bacteria and fungi.

In conclusion, I would like to say that this product can be cooked deliciously if done correctly. A slow cooker with a ready-made regime will come to the aid of the modern owner, but without it it is possible to create a quality and useful side dish not only for vegetables, but also for fish.

For more types of rice, see below.