Parboiled rice: the benefits and harm, features and methods of cooking

Thanks to modern technology, many products used by man for food can be subjected to special treatment, which has a beneficial effect on the chemical composition and benefits to the body. A similar trend applies to a product such as rice, which goes through a special production cycle concerning steaming cereal.

In the assortment of supermarkets, in addition to the usual polished rice, you can find several different varieties of this cereal, excellent processing method, steamed rice belongs to this category of goods. Judging by the name, it can be determined that after collecting the cereal has passed a certain processing cycle, the result of which was the improvement of the qualities and consumer appeal of the product.

In fact, there is no significant difference in the preparation of the harvested cereal for sale, since, like ordinary rice, steamed rice first of all undergoes polishing. However, before this, it is soaked. And processing with the help of steam makes it possible to save almost 100% of all useful trace elements in culture, the concentration of which falls on the shell of rice grain.

In addition to improved qualities, after processing, rice undergoes external changes - rice grains become attractive yellow-amber color, and already boiled rice will be pale white. It is these above-mentioned features that cause so much popularity of the products.

As practice shows, steamed rice is easier to cook, as a result of its preparation, the grains do not stick together into a homogeneous mass, and even after reheating they retain their friability and taste.

The technology of steaming cereal was introduced into the production of food products in the United States, the impetus for the search for new processing methods was the fact that the culture loses a large amount of useful substances during polishing. BUT steaming not only facilitates the subsequent preparation, but also preserves the nutritional properties of rice, which has a positive effect on health, in addition, the product is recommended for inclusion in the diet for weight loss.

This product is represented on the market by various types of rice, so you can buy both long grain and round grain steamed cereal. As for the varietal assortment, the steamed product has similar varieties that are no different from the varieties of the usual rice.

Since the basic value of steamed rice is its composition, It is worth noting the main components that are stored in the product after processing and preparation:

• cereal is notable for the presence of monosaccharides, polysaccharides and disaccharides;
• the ratio of proteins and carbohydrates in the product is 7.4 and 77.6%, respectively;
• 100 grams of boiled rice contains 1.4 grams of fiber;
• the glycemic index of rice is 38 units, in white - 89;
• As for the vitamin complex, it is represented by substances of groups B (B1, B2, B5, B6, B9), E and PP;
• the product is rich in lecithin, methionine, lysine and choline;
• In addition, iron, fluorine, cobalt, sodium and iodine are present in the product.

As for the caloric content of steamed rice, it is worth noting that the boiled product contains 110 kcal per 100 grams.

The positive properties of the cereal due to the chemical composition, which is maintained at a high level regarding the benefits to the human body due to the preservation of the shell of the grain, which increases the biological significance of the cereal.

The presence of trace elements such as lecithin and B vitamins help to improve the work of the central nervous system and brain activity.Positive dynamics is observed in the activity of the cardiovascular system and blood circulation in the body. It is necessary to mention that the steamed product is a regular in the diet of people with atherosclerosis, since the grass has a beneficial effect on the blood vessels, making them durable and elastic.

Properly prepared product has a cleansing effect on health, contributing to the elimination of decomposition products and toxins, regular use reduces the risk of cholesterol plaques.

Positive dynamics is observed in the urogenital system, a bright confirmation of this is the normalization of the kidneys and canals for the disposal of waste, in addition, it stabilizes the water-salt balance.

An important property of rice is low gluten content, as a result, it is indicated for the introduction into the menu of patients with impaired GIT functions. This is due to the ability of the cereal to envelop the stomach, due to which the mucosa receives some protection. Steamed cereal should be used by people who have diseases such as ulcers and gastritis.

Due to the destructurization of starch contained in the product, the slow absorption of glucose into the blood occurs, which is of great importance for those people who suffer from such a disease as diabetes (especially the product is shown in type 2 diabetes).

Vitamins of group E and PP have a beneficial effect on the epidermis and hair health, normalize hormones.

It is worth noting a positive feature associated with the complete absence of gluten in the grain for the fragile child’s body. That is why cereal is recommended as a useful and important component of baby food.

Despite a lot of positive properties of steamed rice, culture in some cases can have a negative impact on human health. The main negative point, which, by the way, can be attributed to the useful qualities of the product, is its impact on intestinal motility. Constipation can be observed during the body's response to the excessive intake of rice into the diet.

There are a number of differences between the steamed product and the cereal, which did not undergo additional heat treatment with steam. You can highlight the main nuances.

• The first differences are in the characteristics of the chemical composition of ordinary and steamed rice. After the cereal undergoes the process of soaking and steaming under high pressure, the culture is able to preserve the most beneficial microelements in the core area, which means that subsequent polishing will not take away the healthy vitamins and nutrients. The same applies not only to the process of grinding grains, but also subsequent drying. In the case of ordinary rice, the situation is reversed, since the removal of the casing from the grain and drying contribute to the destruction of the nutritional components. It is established that the ground cereal loses about 80-85% of the valuable qualities that are inherent in rice culture. Such negative dynamics of steamed rice does not apply.
• Returning to the chemical composition of the two variants of processed rice, it is worth noting that the usual product is enriched with a huge amount of fatty acids, due to what it can be safely consumed every day, with regard to steamed cereal, it is recommended for inclusion in the diet no more than five times a week.
• In addition to the differences regarding the set of vitamins, micro-and macronutrients, the two products exist external differenceswhich are related to the characteristics of the structure of the cereal. After steaming, the grains become transparent, in addition, the raw cereal has a golden hue, which, after cooking in water, leaves.

• Compared products refers to the product line different price categories. Steamed cereal, as a rule, much more expensive.However, its cost is formed not only on the basis of the characteristics of the production technology, but also taking into account the more simplified process of cooking dishes based on it. This advantage is due to the preservation of the unchanged structure of starch, due to which rice will never stick together during cooking, but will remain crumbly even after storage of the dish after cooking.
• As the experience of using steamed rice in cooking to show it, much more fluid is neededsince the grains are prone to greater water absorption. This explains the increase in the volume of the final cooked dish. Comparing with ordinary white rice, we can say that the first will eventually be at least twice as large.
• Besides, The principle of cooking two variants of rice is also somewhat different. As for the steamed cereal, its preparation requires strict adherence to the recipe - for one cup of rice it is necessary to take twice as much water, in addition, there is no need to stir the cereal, otherwise the cereal will release excessive amount of starch. Rice is poured into steep boiling water, if necessary, additionally salted, and then boiled for 20-30 minutes. After the specified time, the container with garnish should be removed from the stove, and let the cereal walk under the lid closed, wrapping the pan. Such a method of cooking rice at home will help the croup absorb the required amount of liquid and not digest.

The technology of steaming cereal includes several mandatory steps:

• the first point, concerning the treatment, involves the prolonged soaking of the crude rice in water;
• after contact with water comes the turn of using hot steam, which is fed to the grain under high pressure;
• The next step concerning the processing of grains is their drying and subsequent grinding, which does not differ from the polishing processes of ordinary white rice.

Each process is an important link in the chain of food production, after all the measures are taken, the product quality control is carried out, after which the cereal is packaged and delivered for further sale on the shelves.

Cooking rice can be done in different kitchen utensils, and in this case, the usual to all pans or modern appliances and units, such as multicookers, are equally effective. Now you can find such a highly specialized kitchen appliance as a rice cooker. This know-how is an unofficial confirmation of the popularity and demand for cereal culture. Along with this, there are a number of proven recipes for the preparation of grain, allowing to please loved ones with a useful side dish.

The method of cooking steamed rice is as follows:

• Since the culture goes through several stages of cleaning before entering retail and wholesale, it is not necessary to wash it before preparation;
• The selected amount of cereal before cooking is soaked in water, such a step will help reduce the time it takes to cook;
• then, at the rate of every 100 grams of the product, water is poured into the pan and brought to a boil;
• rice and spices are poured into boiling water;
• simmer the grits should be no more than half an hour;
• after which the pan should be removed from the heat and leave the rice under the lid closed for 5-10 minutes.

Thanks to the technology by which steamed rice is made, the cereal will retain its graininess even when cooked in a microwave oven. For this recipe you will need a container, best of all, so that it was made of glass or ceramic without handles and various decorative elements.

This method requires the presence of rice and water in a ratio of 1: 2. In addition, there should be some free space in the container after the introduction of the cereal and liquid. The dishes are covered with a lid, but with a small gap for steam. After that, the microwave should be turned on for the greatest power for 15 minutes.During this time, rice must be periodically stirred, stopping the operation of the microwave oven. Spices, salt or other flavoring components should be added to the porridge after its full readiness.

To cook steamed cereal in a slow cooker, follow the technology described below.

• Water for rice will need twice the amount of grain taken. The ingredients are placed in the bowl of the device, you can include spices and salt in the composition.
• Next, the unit is set to the "Cooking" or "Pilaf" mode.
• To cook rice in a slow cooker, you need about half an hour. After the end of the program, the prepared side dish should stand under the closed lid for about 5-10 minutes.

In some cases, in order to improve the consistency of the dish and increase the friability of the cereal, the proportions of the ingredients used change. For this, the dosage is calculated not by weight, but on the basis of volume, that is, not grams, but milliliters, act as a measuring unit.

To learn how to cook steamed rice, see the video below.