How to cook rice "Ruby"?

Rice dish hardly anyone can be surprised.However, crumbly rice of a pleasant reddish hue undoubtedly looks unusual, and besides, it delights with its taste and beneficial properties. This is a variety of red rice "Ruby".

The variety "Ruby" refers to varieties of red rice that undergo minimal grain processing. More specifically, the grits are not polished, thereby preserving its bran shell. It protects the grain from the loss of vitamins and trace elements, and also provides a higher content in the "Ruby" of B vitamins and fiber.

The presence of the shell slightly increases the caloric content of “Rubin” and on average it is 350-400 kcal ha 100 g of raw product. In the process of cooking the energy value of the product is reduced by 2-2.5 times.

Red rice contains a large amount of slow carbohydrates, easily digestible proteins and amino acids, the minimum amount of fat. The product does not cause allergies, since it contains no gluten. The glycemic index of ruby ​​cereal is 55 units, which makes it possible to consume it in diabetes.

If we look at the culinary characteristics, it should be said that This type of cereal is not boiled soft. In its final form, rice is a crumbly dish with a spicy taste and light nutty notes. It is well served as a side dish, combining with meat and fish, seafood, vegetables and various sauces.

Cooked rice gets a reddish, sometimes pink shade, for which the variety got its name. For industrial purposes it is cultivated in the south of France, in the Himalayas, India, and Thailand.

Features grain processing impose certain requirements for its preparation. First, you need to choose a method that will help preserve the maximum useful properties of cereals. Secondly, the presence of the shell implies a longer temperature effect on the grain.

The most useful heat treatment is boiling the cereal in water or steamed. These recipes can be considered classic because, adding new ingredients, you can get dozens of new dishes based on red rice.

Cooking rice properly begin with the preparation of cereals. It is necessary to sort out, sorting substandard. The next stage is washing the grain. You can fill it in a deep bowl, pour water on it and sort out the rump a little with your hand. Water will become noticeably turbid, it needs to be drained and repeat the procedure. Washing the grits should be done until the water is clear.

You can do this with a sieve. Put the cereal in it and put it under running water, making the jet slack. For this procedure, you should use cool water first and then raise its temperature.

Pure rice should be poured with cool water and left for 30-40 minutes. This will bring out extra starch, so the dish will turn out crumbly, in addition, the cooking time will be reduced. Instead of soaking, you can calcine the cereal in a hot, dry frying pan for 3-5 minutes.

Prepared grain should be boiled by evaporation. Liquid for cooking need to use hot or fall asleep cereal in boiling water. On a glass of rice should take 2-2.5 cups of water. The latter can be replaced with vegetable or meat broth.

Boil "Ruby" is better in thick-walled dishes so that it does not burn. First you need to make the fire stronger, but after the liquid boils, reduce to a minimum, close the lid and roast until ready. Pre-soaked red rice is usually cooked for 40-50 minutes. The maximum time can be up to 60-80 minutes.

No need to knead the grits in the cooking process, so as not to destroy the shell and not turn the finished dish into a viscous mass. As required, you can add water to the rice, the main thing - that it was hot. Any excess liquid, if any, should be drained from the finished dish. Water for cooking need salt, you can add spices, bay leaf.

To provide the dish with delicate creamy “sounding”, and also butter helps to make it more crumbly. It is put in raw rice at the rate of: 1 tablespoon in a glass of cereal. You can also add table vinegar - half a tablespoon in a glass of rice.

"Ruby", prepared according to the classical technology, can be served as a side dish. The taste of it can be made more interesting if the ready rice is filled with a gravy of 2 parts of soy sauce, rice vinegar and grape juice, taken in 1 part. If you like spicy dishes, you can add grated ginger root and mashed garlic (a pair of cloves) to the sauce. You can sprinkle rice with fresh lemon juice, or better lime.

However, if you want to make a dish with a richer and more interesting taste, as well as save time, you can immediately cook it with vegetables or other additives.

The rice for this recipe is juicy. Dish like it if you like whole vegetables in sauces and zazharkah.

Ingredients:

• a glass of "Rubin";
• 2.5 glasses of water;
• 100 g of canned beans and corn;
• 1 pc. onions and carrots;
• black ground pepper, paprika, salt.

From the beans, drain the brine and rinse it, then dry. Boil the rice until tender with salt and butter. Peeled and finely chopped (carrots can be grated), onions and carrots, sauté in vegetable oil for 3-5 minutes, and then enter the beans. Simmer another 7-10 minutes.

At this time, drain the liquid from canned corn, and add the grains to the frying and immediately remove it from the heat. You do not need to actively stir the roasting too actively, as this will break its structure. Add ready rice to mix, mix and then 5 more minutes.

Rice goes well with seafood, in particular, with shrimp. This is a great option dishes for those who follow the figure or builds muscle mass. Groats give the body slow carbohydrates, and shrimp - protein. And thanks to the beans in the composition, it is possible to introduce fiber into the dish, which is so necessary for digestion.

The two main ingredients have different cooking times. Rice, as already mentioned, is cooked for at least 40 minutes, and shrimp is enough to boil for 5-7 minutes in boiling water.

Products:

• 1.5 cups of rice;
• 3 glasses of water;
• 100 g of asparagus beans (you can use freezing);
• 300 g shrimp;
• half a teaspoon of grated ginger;
• half a cup of oyster sauce;
• 3 cloves of garlic;
• salt, pepper, greens.

Separately cook until ready grits. Boil shrimp, throwing boiling water for 3 minutes. Similarly, cook the beans. Preheat the stewpan, peel the shrimp and brown in oil, add the beans and simmer for 5 minutes. Add ginger, garlic, salt, spices and oyster sauce. It can be replaced with a mixture of soy sauce, vinegar and pomegranate juice or replaced with any suitable dressing.

Last, add the rice and hold the dish for another couple of minutes on the fire. Serve sprinkled with chopped greens.

It is best to combine red rice with mushrooms; white mushrooms are also suitable. If fresh mushrooms are used, they must first be cleaned and boiled until half cooked. You can take frozen or dried. The number of the latter will have to be increased 1.5-2 times compared to what the recipe requires. But pickled mushrooms for this dish is better not to use, they will not give the desired structure, taste and aroma.

Ingredients:

• 1.5 cups red rice;
• 3 glasses of water;
• 300 g of mushrooms;
• 2 onions;
• 50 g butter;
• salt, pepper, basil bunch.

Prepare the rice, cook according to the classic recipe. Fry mushrooms and onions, if you use butter, the taste will be more delicate.

10 minutes before the end of cooking the cereal, put mushrooms into the pan, cook until the rice is ready. After that, add a teaspoon of oil, cover with a lid and leave for 5-7 minutes.

The recipe for cooking red pilaf with rice "Ruby" see below.