To paraphrase the expression of a famous comedian, I want to say: “Rice is not only a valuable cereal, but also ...” In fact, rice is a universal and useful product. From it you can cook a wide variety of dishes - sushi, Uzbek pilaf, Spanish paella, traditional porridge in Russia or just rice with an egg. In addition, starch is produced from it, and oil is pressed from the germ of the grains. In China, they drink traditional rice wine, in Japan they make sake vodka and sweets for the tea ceremony. Cereal straw is used for the production of special paper and cardboard.
Rice is one of the oldest cultures. It began to be cultivated in the countries of Southeast Asia more than 7 thousand years ago. In Russia, this cereal appeared relatively recently, only "some" five hundred years ago.
Rice is nutritious, but low-calorie, which allows you to use it in various diets for weight loss. At the same time, it is rich in B vitamins and vitamin E, which means it has a beneficial effect on the nervous system and the condition of the skin and hair. The cereal contains trace elements such as phosphorus, potassium, calcium, iron, zinc, selenium and iodine, as well as amino acids necessary for humans.
Rice is an excellent way to remove toxins and excess moisture from the body, especially for brown, unrefined grains. The less it is processed, the more nutrients it contains.
We figured out the virtues of rice. What can be prepared from this wonderful product? The cuisines of national cuisines deserve a separate discussion, and simple to prepare, but “with a twist” dishes can be discussed.
Rice with egg
These two products are united by one remarkable quality - they are perfectly combined with almost any product, and even more so with each other.
Everyone can cook rice, although there are little secrets here. For example, before pouring the cereal with water, you can fry it in vegetable oil until it is transparent - this will allow you to get a particularly tasty, crumbly, "seed to grain", side dish. By the way, if you serve rice with soy sauce, it will enrich its taste and give a certain “oriental” flavor.
So, for one “good portion” you will need about 100 grams of finished rice, 2 eggs, a quarter cup of milk or water, frying oil, salt. In a preheated frying pan, lightly fry the rice, beat 2 eggs (no need to bother with a blender, no lush mass is required, just stir the egg in a convenient dish with a fork until smooth).
Salt the egg mass, if anyone likes it sharper - pepper, pour into a pan and continue to fry everything together. Rice with an egg will be ready in literally 3-4 minutes - it’s better to fry it under the lid so that the egg is guaranteed to “reach”. Gently lay the resulting omelet on a plate, trying not to disrupt the shape (the beauty of the dish is also an important factor for gourmets), you can sprinkle greens on top. Rice with an egg can be eaten at any time of the day, even before bedtime, if you really want to! It is especially good as a light but nutritious breakfast.
This recipe can become a basis that can be diversified as much as imagination and the availability of products allow. For example, rice can be fried with ham or sausage, and grated cheese can be added to a beaten egg. There are a lot of options. It turns out very tasty if you cook rice with vegetables and an egg, and here the scope for experiments opens up - it can be fried traditional onions and tomatoes, or ready-made frozen mixes. As they say - a matter of taste. Enjoy your meal!