Rice "Ruby": the benefits and harm, cooking methods

In the light of newfangled hobbies for a healthy lifestyle, red Rubin rice is becoming increasingly popular. This can not but rejoice, because the cereal has a lot of useful properties.However, so that the dishes with “Ruby” please not only with the healing composition, but also with excellent taste, you need to learn how to cook this variety of rice.

Rice "Ruby" refers to the red varieties of cereals. It undergoes minimal processing, due to which it is possible to preserve the bran shell. The latter protects the grain from leaching of healing elements, and also contains a large amount of fiber. Without being polished, such rice to bring the body maximum benefit.

The presence of fiber, contributing to the improvement of the processes of digestion and the acceleration of metabolism, as well as a small caloric content of cereals make it possible to refer it to dietary products.

“Ruby” has a unique taste with a delicate nutty sound. The name of this variety acquired due to the appearance of the finished cereals. In boiled form, this rice has a pinkish or reddish hue.

Its appearance and taste may vary slightly depending on the region of cultivation. Thus, grown in the south of France, rice is a round grain that becomes sticky after cooking. Similar properties have a culture from the Himalayas, but it has a more savory taste than the French counterpart. Red rice from Thailand has a pleasant floral aroma, somewhat similar to the smell of the Jasmine variety.

The benefits of red rice due to the peculiarities of its composition, and that, in turn, the processing of grain. As already mentioned, the shell is preserved in red rice, namely, it contains a large amount of B vitamins.

They are necessary for the implementation in the body of metabolic processes, improve the conductivity of nerve impulses between cells, which has a positive effect on the state of the nervous system. Finally, this group of vitamins allows you to maintain the beauty of your skin, hair and nails.

Red rice is also rich in potassium and magnesium, iron, which suggests its benefits for the cardiovascular system. Under the influence of these trace elements strengthens the heart muscle, the blood is enriched with oxygen, and in addition, there is a decrease in the level of "bad" cholesterol.

In addition, potassium promotes the removal of excess salts from the joints, which prevents the risk of arthrosis and low mobility. It removes excess moisture from the body. Rice "Ruby" reduces the swelling of various organs. Magnesium prevents the development of hypertonicity of the muscles and is especially useful during pregnancy, with threats of miscarriages.

One of the features of rice is the lack of gluten in it - a protein that is part of the majority of cereals and causes allergies. A large number of amino acids are present in it, including those identical to those contained in meat. Rice contains many slow carbohydrates, which give a feeling of satiety and provide the body with energy. Proteins are easily digestible, and the amount of fat is minimized.

At the same time, rice does not cause sudden insulin spikes, and therefore gives a long feeling of fullness. Compared with a polished analog, it has a lower glycemic index of 55 units. It is not surprising that this product is allowed for use in diabetes.

A large amount of starch in rice causes its enveloping effect. It protects the walls of the stomach from the effects of aggressive foods, drugs, toxic substances. Rice, including red, is a powerful antioxidant and sorbent. It is useful to eat after food and alcohol poisoning, in the recovery period after treatment with antibiotics.

The presence of fiber suggests that consumption of the product improves intestinal motility. This, in turn, improves the digestibility of food. Cellulose, without being digested, plays the role of a brush - it removes toxins and slags from the intestine.This leads to an acceleration of metabolic and lipid metabolism.

With moderate consumption of red rice will not harm the body. Otherwise, it can cause problems with the digestive tract. There may be abdominal pain. As a result, intestinal obstruction is possible.

Red rice, in comparison with white ground or steamed more calories. On average, its energy value is 300-400 kcal per 100 g. raw product. In the boiled form (when boiling on water), the caloric content is reduced by about 2 times.

This type of rice after cooking is crumbly. Because of the casing, it never melts, although it requires a longer cooking time than white and steamed rice.

One of the secrets of getting delicious rice is the preparation of cereals. It must be sorted, and then thoroughly rinsed under water to remove excess starch and impurities.

Usually rice is poured with water and a little sorted by hand. The water immediately becomes turbid, and lighter suspensions float to the surface. Water should be carefully drained and refilled with water, repeat the procedure. In the East, the birthplace of rice, they believe that it should be washed in seven waters. In fact, this should be done as long until the water is clear.

You can also put the grits in a sieve and rinse under a flowing stream of water, making it not too strong. In the process of washing should gradually increase the temperature of the water.

The easiest way to cook red rice is to boil it in water. To do this, a glass of rice is taken 2 glasses of liquid and salt to taste. The important point is that rice should be poured with hot water or immersed in boiling liquid. As the latter, by the way, you can also use broths - meat, fish, vegetable.

Cooking better in thick-walled dishes, Kazan fit perfectly. The fire should be weak, and the lid of the pot should be closed. No need to interfere with rice in the cooking process, you should only monitor the water level, if necessary, adding it.

Improve the taste of rice (to give it a pleasant creamy sound), as well as make it more crumbly, helps a piece of butter (1 tablespoon per cup of cereal), added with cereal and water in a saucepan.

“Rubin” is cooked for 35–45 minutes depending on the soaking time, the volume of the cereal, the characteristics of the pan, the slow cooker (if the dish is cooked in it). When steaming, if red rice is cooked in this way, the time is increased by 7-10 minutes.

The result is a crumbly side dish, which, thanks to its relatively neutral taste, is equally well combined with meat and fish, vegetables, seafood, as well as various sauces and gravies.

You can not use salt in the cooking process, and fill the finished dish with a mixture of soy sauce and rice vinegar, taken in proportions 2: 1. Useful grated fresh ginger and a crushed clove of garlic will be useful in such dressing. You can sprinkle boiled rice with lemon juice.

Spices - saffron, zira, thyme, turmeric, black ground pepper, paprika, cardamom - will emphasize the taste of the dish, and nutmeg will strengthen the nutty notes.

If you wish to cook cereals with vegetables, it is better to add them to the semi-finished product. To do this, boil it for 20 minutes, and only then enter the vegetables. Professionals usually pre-torment them in a skillet until the juice appears. In this case, the rice will get a more pronounced vegetable flavor and soaked in vegetable broth.

Meat can be put almost simultaneously with rice, but for a more concentrated taste it is recommended to fry for about 5-7 minutes with onions, and then lay the rice and pour the liquid.

How to cook rice "Ruby" with chicken, see the following video.