For seven millennia, people have been using and growing rice culture, which is particularly unpretentious. On the same plot of land, rice can grow for several centuries, without the need for fertilizer and bringing an annual, albeit low, but stable crop.
Rice of the same species, which is processed in different ways, can have different nutritional properties, taste, color and the time it takes to cook it. Steamed rice, which undergoes special steam treatment in order to retain minerals and vitamins in its grain, and not in the bran shell, is especially popular among consumers.
Steamed rice is made using special technology in order to improve the quality characteristics of the grain. Initially, rice (unbroken) is soaked for a certain time in water, after which it is processed under pressure by steam. After that, the dried grains are subjected to grinding, as a normal product.
Steamed rice has several advantages:
- almost eighty percent of the minerals and vitamins contained in the bran shell, during processing go directly to the grain, making it less fragile
- during cooking, the steamed rice loses its yellowish color, turning into white grains, similar to polished white rice
- this type is prepared from twenty to twenty-five minutes, its grains, after processing, look a little harder and less boil
- the cooked steamed rice looks airy, its grains never stick together, remaining so even after the dish has been warmed up a second time.
Rice will be a wonderful companion for those who prefer to lead a healthy and active lifestyle. In its composition, this product contains a significant amount of minerals, complex carbohydrates and fiber, proteins and vitamins.
Steamed rice helps to normalize the work of the stomach and intestines, protecting the mucous membrane, enveloping it. It is an ideal food for those with gastritis or a stomach ulcer.
How to cook steamed rice?
We saw on the label in the store the characteristic “steamed rice”, we don’t know how to cook. Nothing is easier! Having learned how to cook steamed rice, you can create delicious and unusual dishes, for example, Italian risotto, Japanese sushi and rolls, as well as make excellent salads and hot snacks from it .
Rice can be cooked in several ways, consider the most common.
1 way
- Take rice (1 cup) and rinse thoroughly until water is clear
- Now you need to fill it with water (cold, 1: 3 ratio) and add a teaspoon of salt.
- Bring to a boil, stirring occasionally so that the grains do not stick to the bottom.
- The fire can be reduced to medium and cook rice for twenty-five minutes. Here I want to make a reservation. The fact is that different varieties require different cooking times. For example, brown rice takes 30-40 minutes. Therefore, be sure to look at the packaging instructions.
- When rice is ready, water can be drained through a sieve.
2 way
For this cooking method, round rice is more suitable, which is used for making sushi, pilaf.
- We wash the rice well, draining the water at least seven times.
- We put it in the dishes with a thick bottom and fill it with water (in the ratio of one to two)
- Bring to a boil (over medium heat), after which we make a small fire and leave the rice for another ten minutes.
- Remove the dishes from the heat and leave the product to “languish” for another twenty minutes. Do not remove the cover!
In Asian countries, rice, after being removed from the fire, is left for ten minutes to languish, after which it is collected in a slide and not touched for several more minutes.
Try experimenting with different varieties of rice. Different varieties - different tastes. Bon appetite!