Round grain rice: properties, calories and distinctive features

Rice confidently occupies a leading position among the cereals throughout the world. To date, there are about 15,000 varieties of this product.It is deservedly popular, because the fiber contained in it, vitamins and nutrients provide natural nutrition of our body. According to published studies, every Japanese consumes 100 kg of this cereal per year.

Memories of rice date back to BC, and are rooted in Asia. In Russia, the grass appeared about 300 years ago, and firmly entered the daily diet of man. After all, it is easy to prepare, and there are quite a few dishes with its use.

Grow rice in Russia, Ukraine, Italy, Japan, China. This culture is not particularly capricious.

White round grain rice - the most frequent guest on the shelves of Russian stores. It contains a small amount of fat, has almost no protein, and is rich in carbohydrates. It is very nutritious and satisfying.

Its caloric content per 100 grams is 350 kcal. Fat - 0.4 grams, proteins - 0.1 grams, carbohydrates - 79 grams.

Due to grinding and separation from its shell, rice loses a significant amount of nutrients and fiber. Still, the vitamins of group B, E, potassium, phosphorus, magnesium, copper, and iron in it are quite enough to meet the needs of the body.

White round grain rice has a high glycemic index - 79. This means the presence of fast carbohydrates in the product. In other words, there is a rapid saturation due to an increase in blood sugar levels. It should be borne in mind that the product is also digested very quickly.

White round rice is obtained by grinding the grain in an industrial manner, where it is cleaned from the outer shell, along with which fiber is also removed. This variety of rice has a very high starch content. The product is quite sticky.

This variety of rice differs from long stickiness, the content of useful substances, preparation time, quantity of carbohydrates.

White long steamed rice is doused with steam under pressure, due to which all the useful substances are transferred from the shell to the inside of the grain. This rice is not sticky, less high in calories, always crumbly, more useful. Its glycemic index is 38, which is almost two times lower than that of round grain, it contains little starch, and therefore less carbohydrates. It is digested more slowly and saturates the body for a longer time. It does not contain gluten, and therefore is indicated for use by diabetics. Its taste is quite pronounced. Long rice varieties are considered more elite. But still completely abandon the round grain rice is not worth it.

Round grain rice is often prescribed by doctors for disorders of the gastrointestinal tract. In this case, it should be cooked without oil and salt.

It is also used by people suffering from kidney disease. Being in the human body, rice absorbs sodium salts, while cleansing the body.

There are several recipes for cleansing the body with rice. And yet, you should consult with your doctor before such cleansing.

Despite the many positive characteristics, there are contraindications to its use.

• The product is contraindicated for people suffering from diabetes due to the high content of starch and gluten, leading to a sharp increase in blood sugar levels.
• It is not recommended to use cereal and those who suffer from constipation. Because of its starchiness and stickiness, the situation can only get worse.
• Frequent consumption is also unfavorable, because rice accumulates sodium salts in the body.
• It is advisable to exclude this variety of rice to people who have a tendency to excess weight.

Round grain variety is very easy to cook even for an inexperienced hostess, it will take about 15-20 minutes to prepare.

Prepare a crumbly dish is unlikely to succeed, because the stickiness is the main characterizing its quality. But still reduce the stickiness possible. Consider some helpful tips.

• It is better to take a thick-walled dish with a tight-fitting lid for cooking.
• Rice should be washed very well under cold running water. At least 5 times, however, the Japanese believe that rice should be washed exactly 7 times. When washing, possible small debris will leave and some of the starch, which provides rice with stickiness, will be washed out.
• It is better to pour rice into boiling salted water, to get a more crumbly product, use the proportions of water and rice 3: 1. So the grain will be more solid.
• Add 1-2 tablespoons of vegetable oil.
• Cover with a tight lid and simmer for about 25 minutes.
• Do not mix the product during cooking.
• After cooking, remove the pan from the heat and let it brew for about 10 minutes.

The rice washed under cold water is allowed to drain in a colander. After that, put it in a saucepan, add water. The proportion can be 2: 1 or 1.5: 1, depending on whether it is cooked under the lid or not. Simmer without stirring. If the grass is cooked in a saucepan without a lid, then it will take 20 minutes to cook, in the case of a lid it will take 15 minutes. Next, turn off the fire, add oil, salt, and let the rice stand for about 10 minutes.

• If the grass was prepared for sushi, then after cooking, add oil and salt is not necessary. After the rice is infused, add vinegar and sauce.
• For meatballs and stuffed peppers, cereal is better to use half cooked. That is, to cook according to a standard recipe, only after boiling, turn off and cover with a lid so that the rice is infused.

Ingredients:

• half cooked rice - 1 cup;
• one medium zucchini;
• 2 eggs;
• 3 tablespoons of fried mushrooms with onions;
• salt and pepper to taste;
• 2-3 tablespoons of flour;
• 1 small onion;
• dill;
• cheese.

Zucchini grate on a fine grater, salt and pepper. Add eggs to it. Cut the onion and dill, mix with squash-egg mixture. Add rice, fried mushrooms and mix. At the end pour the flour, the mixture should turn out thick, but not steep.

Heat the oven to 180 degrees. Smear the casserole with vegetable oil, place the mixture in it and cook for about 15 minutes. To get the casserole, sprinkle with grated cheese and send for another 5 minutes.

Ingredients:

• 6-8 pieces of bell pepper;
• 200 grams of minced pork or pork beef;
• salt and pepper to taste;
• cooked rice until half ready - 1 cup;
• tomato paste - 90 grams;
• small onion;
• 1 egg.

Pepper to remove the legs and grains. Mix the minced meat with egg, salt, pepper, finely chopped onion, and rice. Fill the minced pepper, put it in the pan. Peppers can be pierced several times with a fork so that the stuffing inside is more juicy, and tomato juice is better soaked it. Prepare a pot of water, tomato paste, salt and sugar, mix everything to taste, pour the peppers so that they are not visible. On a low heat bring the pepper to a boil, cover and cook for about 25 minutes. 5 minutes before disconnecting add bay leaf, peppercorns.

Today on the shelves you can find many varieties and producers of white cereal. Special attention should be paid to the product that requires not boiling, but simple steaming for 5-15 minutes under the lid. In no case should not buy it. After all, it has undergone additional processing, and it already contains almost no nutrients.The less the product is processed from the moment it is harvested to the moment it reaches the customer’s table, the more it is natural and healthy.

Learn more about how to cook round grain rice, you will learn from the following video.