One of the most common foods on the planet is rice. In some countries, it makes up 90% of the diet of most people. From it you can cook many delicious and healthy dishes. One of the best varieties is considered brown rice "devzira". It is quite rare and distributed only in Central Asia.
Why is rice so popular?
This cereal contains not only a large amount of B vitamins and minerals, but also substances that help cleanse the body of toxins and contribute to weight loss. In addition, rice is one of the products consisting of complex carbohydrates, so its use gives the body the necessary energy. It is useful in many diseases of the stomach, improves the condition of the skin and hair.
But all that has been said most applies to dark rice. After all, there are a large number of varieties of this cereal, which can differ greatly not only in taste, but also in properties. To prepare a wonderful dish, for example, pilaf, you need to take special varieties. One of the best is considered Uzbek rice "devzira". This is one of the most expensive and rare varieties, but in taste and benefit it is much superior to others.
Where does Devzira rice grow?
It was bred specifically for pilaf and grows in only one place on the planet - the Ferghana Valley in Central Asia. The features of this place largely determine the taste and properties of the rice itself. This valley is surrounded on all sides by mountains, and its fertile soil is fed by meltwater from glaciers. Very suitable for growing rice is the landscape of the valley, which is a terrace. The special mineral composition of the soil, cool alpine air and the unique microclimate of the valley determine the high nutritional properties of this cereal.
Types of rice "Devzira"
But even one variety has its own varieties, named according to the place of growth. There are Uzgen, Batken, Kara-Darya and Aravan rice. For an ordinary person, they are not much different, but specialists in the preparation of pilaf know a lot of differences and say that these species have different properties. This can be explained by the different composition of the soil. It is believed that the best pilaf comes from Uzgen rice.
What other varieties of the "devzira" variety exist?
1. Chungara - characterized in that it contains more starch, it is white. The variety retained all other properties of the "devzira".
2. Dastar-saryk - in addition to standing for several years with constant watering, they also smoke it. It therefore acquires a yellowish color.
3. Bark-koltak - in contrast to the "devzira", black.
What are the features of this rice?
1. Large, even, elongated grains are covered with pinkish powder. It is she who gives him such a unique taste and aroma. Not without reason, rice "devzira" is called the pink pearls of the East.
2. Each seed has a reddish hem. It does not disappear even after cooking and is a distinctive feature of the variety.
3. Rice "Devzira" is not polished. It is peeled, so it retains all the beneficial properties. After threshing, the grain shell turns into pinkish powder, which contains many B vitamins, magnesium and zinc.
4. When cooking, grains always keep their shape and increase in size by seven times. This very dense rice requires a long soak before cooking and a long preparation. But the grains so well absorb not only water, but also fat and the aroma of spices, that pilaf from this rice is simply magnificent.
Where to buy rice "Devzira"?
In ordinary stores, it is impossible to purchase this variety, and in the markets they often sell fakes. Therefore, it is better to buy it through friends from trusted sellers. Real devzira rice will be very expensive. This is due not only to its high taste and nutritional qualities, but also to difficulties in processing. Before putting on sale, rice is kept for 2-3 years, periodically watering and then drying well. Because of this, it acquires a specific taste with a malt tint and an amazing aroma. Then the grains are threshed, they become slightly ribbed and covered with pinkish powder. It is this feature of rice that unscrupulous traders use to sell ordinary rice at a high price. It is mixed with brick dust, and outwardly it is hard to distinguish a fake from a real one.
How to distinguish the variety "devzira" from fakes?
1. Take a handful of grains in your hand. "Devzira" has a high density, so the grains will be heavy.
2. Rub them a little between the palms. Real rice will not stain your hands. And brick dust will certainly leave a trace on the palms.
3. If you fist a fistful of rice "devzira" in his fist, he will emit a characteristic creak. In fake cereals you will not notice this.
4. If you doubt the authenticity of the rice that you have already brought home, rinse it with plenty of water. The fake will gradually begin to lighten, leaving a dirty residue in the dishes. But real rice "devzira" after washing becomes almost transparent and acquires a beautiful amber hue.
Real Uzbek pilaf
Rice variety "Devzira" cooked for a long time, so it is advisable to soak it before cooking for several hours in cold salted water. After that, the rice is washed well. During cooking, it absorbs a lot of water and boils heavily. Therefore, you need to cook this rice in large dishes. In addition to water, he, as mentioned above, is saturated with fat and aromas of spices. This variety gives pilaf a slightly sweet flavor. Each seed greatly increases in size, but does not lose shape, but remains even and smooth. As a result, pilaf is crumbly and aromatic.
To get the real pilaf, you must take rice "devzira". The photo of this dish shows that it is also the most beautiful. Smooth grains that did not stick together, a pleasant golden hue and a delicious aroma - this is what distinguishes pilaf made from "devzira" rice. It is easy and pleasant to cook it from this variety, because the dish is delicious. It is high-quality rice of the "Devzira" variety that determines the taste of the famous Uzbek pilaf. Nothing like this can ever come from Japanese or Krasnodar cereals!