Rice varieties and their descriptions with images. What kind of rice is needed for pilaf? Choose a type of rice. Approximate ratio of rice and water for pilaf

Sometimes, looking at the shelves lined with rice, it is difficult to understand which type is of the highest quality and how to choose the one that has the highest characteristics. The entire range of products is classified according to grain shape and processing method. Photos, names and descriptions of the varieties of rice presented on this page will help you purchase exactly the one you need to prepare a particular dish.

Rice belongs to the Poaceae family. This is an annual herbaceous plant. Root system fibrous. The stem grows from 50 cm to 1.5 m in height. The leaves are linear-lanceolate, long-pointed, up to 50 cm long and 1 cm wide, dark green, rough along the edges. Green-purple or reddish leaves are sometimes found. The inflorescence is apical in the form of a panicle consisting of individual spikelets. The flower spikelets are erect, 9 mm long and 4 cm wide, oblong, containing 4 scales that cover the flower. Unlike other grains, rice has 6 stamens and a pistil with two feathery stigmas. The fruit is a grain. Blooms in June-August. Fruits in July-September.

WITH brief characteristics You can find different types of rice in this material.

Types of rice by grain shape

Based on the shape of the grain, the main types of rice are divided into short-grain, medium-grain and long-grain.

Round grain rice: it is sometimes called milk rice because it is this variety of rice that is used primarily for preparing milk porridge. The length of the grain of this type of rice is up to 5 mm, the shape is round. Round grain rice is grown primarily in Italy, so it is found in almost all Mediterranean dishes from risotto to soups. Due to its high stickiness, this rice is used for sushi. Cooking time 20 minutes.

Medium grain: grown in Asia, Europe, America and Australia. Seeds up to 6 mm in length. They release him in white and brown form. It does not retain its shape when overcooked, so it is recommended to slightly undercook it. Used for soups, paella, cereals. The main characteristic of this type of rice is its good absorption of the aromas and taste of other ingredients.

Long grain rice: the most common type of rice, used for pilaf, side dishes and desserts. The grains are long (up to 8 mm) and thin. The most the best varieties- basmati, grown at the foot of the Himalayas in northern India and parts of Pakistan, and jasmine, grown in Thailand. Cooking time 20 minutes.

Here you can see photos of the types of rice described above:

Varieties of rice by processing method

Same type of rice, processed different ways, has different colors, tastes, nutritional properties and cooking times. According to the type of processing, rice is divided into white (polished white rice is the most common type of processing), brown and red (unpolished rice: contains significantly more minerals and B vitamins, it is often used in dietary nutrition. Cooking time 25 minutes. It is much healthier than white rice, since a large proportion of the nutrients are contained in the grain shell. True, the shelf life of such rice is reduced due to the fact that an oil-containing shell remains on the grains, which quickly goes rancid), rice with a shell (shala) and steamed (specially treated with steam in order to retain vitamins and minerals in the grain, and not in the bran shell ).

White rice: This is rice that has gone through all stages of polishing.

As you can see in the photo, the grains of this rice have a smooth and even surface, a characteristic snow-white color and translucency:

However, individual grains may also be opaque because they contain tiny air bubbles. In terms of vitamin and mineral content, white rice is inferior to brown or parboiled rice, but it is the main type of rice consumed throughout the world. The cooking time for this rice is 10-15 minutes, and ready-made white rice dishes have excellent taste and appearance.

Red rice: traditional Thai version Lately it also began to be cultivated in the south of France. Red round unhulled grains should be cooked for about 45 minutes. If you soak this variety of risan overnight, the cooking time is reduced to 25 minutes.

Brown rice: In Asia, brown rice is consumed mainly by children and the elderly, while in Europe and America it is valued by supporters healthy image life for its increased nutrient content compared to regular rice. Brown rice retains its nutritious bran shell during processing. Its color can range from light brown to almost black.

Shala: rice with shell. It is a balanced product containing starch, potassium, sodium, iron compounds and all B vitamins. In the countries of Central Asia, brown rice (shala) is used to care for seriously ill patients and maintain health ordinary people. The shell of this type of rice, called “shala,” is very hard, so it must be steamed first. The decoction obtained from cooking brown rice is filtered and drunk as a medicine.

Parboiled rice: Steaming is a special technology for improving the quality characteristics of rice. Unhusked rice is soaked in water and then treated with hot steam under pressure. The grains that have undergone this procedure are dried and ground like regular rice.

As you can see in the photo, the grains of this variety of rice after processing acquire an amber-yellow hue and become translucent:

Parboiled rice has its advantages: when processed with steam, up to 80% of the vitamins and minerals contained in the bran shell are transferred to the rice grain, and the grains themselves become less brittle. The yellowish tint of parboiled rice disappears when cooked, and it becomes as snow-white as white polished rice. However, the cooking time for steamed rice is 20-25 minutes due to the fact that the grains become harder after processing and cook more slowly than regular rice. After cooking, the grains of steamed rice never stick together, in addition, it remains just as tasty and crumbly even after reheating the dish. It's very strange that after so many heat treatments, it contains vitamins.

Wild rice (Zizania aquatica): Under the name “wild rice,” a perennial herb from the genus Zizania, related to the genus Oryza, is used in cooking. This herb is grown in the North American Great Lakes region. Wild rice is high in nutrients, vitamins and fiber and helps lower cholesterol. The grains of the variety of rice under this name are very hard and have a specific taste. Due to its very small production area - the Great Lakes region - the volume of wild rice production is relatively small, which affects its price - it is one of the most expensive varieties of rice.

The cunning Chinese have long been counterfeiting rice on an industrial scale - mixing potato starch with synthetic resins and molding “grains”. How to choose a quality product for porridge and pilaf?

Only for pies

When you come to the store, don’t be too lazy to look at the rice through the transparent part of the packaging. For these reasons, it is better to purchase it in a plastic bag rather than in a cardboard box. However, the manufacturer, who has nothing to hide, will definitely make a “window” in the cardboard, through which the buyer can easily view the contents.

“If there are a lot of fragments among the grains, you should put the pack aside - they will ruin the dish because they will boil faster and more intensely. If the manufacturer worked honestly, he would separate them and sell them as broken rice - such a product is acceptable for sale according to GOST. But in essence it is production waste. You can’t make good porridge from it,” I’m sure Alexander Miller, nutrition specialist, candidate of medical sciences.

It’s bad if there are a lot of chalk-white grains in the package. These are the so-called chalky rice kernels - unripe grains of a powdery, opaque consistency. They are more fragile and worsen the taste of the dish. In a word, this rice is clearly not of the highest quality - it will be used as a filling for pies, but as a side dish it will only spoil the mood.

It is very important that there are no yellowed rice kernels in the pack. This is the official name for grains and their fragments, which even when cut have yellow. Yellowness means that this rice was kept wet and in large piles before packaging -

In such conditions, fungi grow that produce harmful mycotoxins, including carcinogens.

Shake the package of rice thoroughly several times, stirring the grains - this is the only way you can really see them. Good rice should always be, as they say, grain to grain, and the grains themselves look like frosted glass. In this case, this is definitely not a rice “double” cobbled together by the Chinese.

No need to rush

IN last years so-called parboiled rice began to be sold. Many people think that it is intended for instant cooking, because sometimes it is enough to pour boiling water over other steamed cereals. But with rice it's different. The steamed version needs to be cooked even longer than usual - at least 30 minutes; it is good for a side dish and has a more pronounced taste.

“Fatted” rice, which supposedly cooks quickly, is also a myth. Thanks to flattening, rolled oats, pearl barley and some other cereals actually cook faster. But the rice does not flatten, but splits when pressed - few consumers know about this. Therefore, the inscription on the packages “instant rice” is very conditional: the fastest rice cooks in 8-10 minutes, and not 1-2, like other cereals with the same inscription. To do this, the grains are thinned by grinding. By the way, in these 10 minutes you can cook the famous aromatic basmati rice - because its grains are thin and long, like needles.

But even darker and longer “needles” of wild rice need to be simmered over low heat for a record long time - 40-60 minutes, until they absorb water and their tips crack, exposing the white inside. It is better to take this kind of black rice separately, and not mixed with regular grains, as it is often sold: when the white rice is boiled, the “needles” will still be hard. For dishes made from two of these rices, start with wild rice and add white rice later.

Although you can buy brown, red and even black rice today, be aware that their insides are white.

The color of the grains comes from the fruit and seed shells, which are rich in B vitamins and antioxidants. When they are removed, and the grains are then polished, freeing them from the remnants of the shells and the germ, the rice becomes completely white - the way we are used to. It is good in cooking, but from the point of view of benefits it is bad, because after peeling there are no useful substances left in it.

By the way

What kind of rice should I use for porridge or soup? Look at the variety.

Arborio- round or medium grain Italian rice. When cooked, it absorbs the taste of other components of the dish. Suitable for porridge, risotto and paella.

Basmati- long grain rice grown at the foot of the Himalayas in India and Pakistan. Basmati has an aromatic taste that makes it considered the king of rice. When cooked, the grains elongate without boiling or sticking together. Good for side dishes and oriental dishes, including pilaf.

Wild rice- very thin, almost black and shiny “needles”. Its homeland is the North American Great Lakes region. Suitable for salads and side dishes.

Jasmine- long grain rice from Thailand. The grains retain their shape but stick together. It is best to cook it covered.

Indica- long grain rice, the most popular in the world. Does not boil over, does not stick together - for side dishes, pilaf and salads.

Krasnodar- round or medium grain rice. Suitable for soups and milk porridge.

Japan- round grain rice. It doesn't boil, but sticks together. Ideal for sushi.

Rice is one of the most ancient products that has survived to this day. Rice is very popular among modern people, which cannot be said about products that can be called its peers. Rice porridges, soups, rolls with rice and many other dishes; its use has long been part of the daily routine of every second city resident.

The rice diet, known for its effectiveness and low cost, is also quite popular. In addition, this diet is quite varied, due to many types of rice. Let's look at some of them.

Main types of rice

Nature has more than 20 types of rice and about 150 varieties. Rice as a crop has been cultivated for thousands of years and the huge number of species and varieties has led to the need to introduce a classification. Distinctive features are the length of the grain, the method of processing, and the color of the rice.

Based on the shape of the rice grain, there are 3 types: long-grain, medium-grain and short-grain.

Long grain rice

An oblong rice grain can reach 8 mm in length, elongated and thin in shape. Color varies from clear to brown. If the resulting dish should be crumbly, then this rice is the ideal choice. When cooked, the grains absorb a moderate amount of moisture and do not stick together. Often this kind of rice is prepared as a side dish, combining it with vegetables, meat, various sauces or gravies. Long-grain rice takes longer to cook than round rice; hardness is its distinguishing feature.

Medium grain rice

The grains of this species are rounder and shorter, up to 6 mm in length, brown or white and less transparent. The dishes made from them are more sticky, since the grains contain more starch than their long-grain counterparts. When cooked, they absorb more moisture and are used for certain dishes - Italian risotto, Spanish paella, in soups and as an independent dish.

Short grain rice

White, almost opaque grains, with a maximum length of 5 mm. When cooking, they absorb enough moisture. therefore the dishes turn out more sticky. This rice is suitable for making casseroles, puddings, sushi and rolls - in general, those dishes that require the shape and ability of round rice to stick together and form a viscous mass. In Japan, rice vodka - sake - is brewed from certain varieties of round rice.

The types of rice also differ in the processing method. So, they distinguish: brown, white and steamed rice.

Brown rice (unpolished)

When brown rice is processed, the outer shell is left behind, which gives it a light brown hue and a nutty flavor. It is believed that brown rice is the most healthy, since all useful substances are preserved in its shell: group B, fiber, iodine, zinc, phosphorus. It is recommended to eat it to increase immunity and improve digestion. Brown rice also has a positive effect on brain activity. At the same time, it does not cook for long - depending on the variety, from 25 to 40 minutes, and does not become overcooked.

White rice (polished)

After grinding, the grains are white and smooth, translucent and neatly even. However, in this case, most of the beneficial substances contained in the shell are lost, but there is much more starch in it. These grains of rice cook quite quickly - from 10 to 15 minutes, and are used in preparing pilaf, porridges and side dishes. For some reason, white rice is the most popular type on our tables. Perhaps due to long-term storage and ease of preparation.

Parboiled rice

Steamed, this type of rice has a golden hue and is considered healthier than white rice. It's all about technology: first the grains are carefully washed, then soaked in hot water, treated with steam and only then dried, sanded and bleached. This processing allows you to preserve most of the beneficial substances contained in the shell and “transfer” them inside the grain. Steaming makes the grains harder, so they are cooked longer, up to 25 minutes. The golden hue after cooking is not retained and the rice turns out snow-white, tasty and crumbly.

Rice varieties

In addition to the shape of the grain and types of processing, rice differs in color and taste; there are up to 150 varieties in cooking. And each of them is suitable for certain dishes. Some varieties cook better, others turn out more crumbly, some are more healthy, others are tasty. We will look at the most popular and frequently used varieties of rice.

Basmati

This rice is also called “fragrant” rice due to its pleasant smell when cooked. This rice looks longer and thinner than regular long grain rice. This rice is also delicate in taste and has a crumbly shape. In addition, basmati is not very expensive. It is grown in India and Pakistan.

Thai rice

Thai rice, like basmati, is not expensive and has a pleasant, delicate taste. Thai rice is also called jasmine rice, as for some people its taste and aroma are reminiscent of the aroma of jasmine flowers. Thai rice goes best with shrimp, and is also perfect for preparing aromatic exotic dishes.

Round rice

Round rice is famous for its widespread use in the preparation of porridges, puddings and sushi. This rice cooks well and has a rich taste. At the same time, it would also be unfair not to note its low cost. In terms of price, it turns out to be even cheaper than basmati.

Brown rice

Brown rice, in turn, is high in nutrients. Also vitamins A, B and PP. It is worth noting that brown rice has a high iron content, which makes it indispensable for anemia. Brown rice remains tough when cooked. Therefore, not everyone likes it. Some people note that sometimes you can feel light nutty taste. The price is also not bad, thirty to forty rubles for five hundred grams.

Arborio

This rice came to us from Italy and without it it is completely impossible to prepare real risotto, which is so valued by Italians. In addition, it is quite difficult to find, but in expensive restaurants risotto and most Italian dishes are prepared with it.

Wild rice

Wild rice is the most expensive rice. It is grown on the border of Canada and the USA. This rice is rich in phosphorus, iron and copper, dietary fiber, B vitamins, especially folic acid, contains valuable minerals - magnesium, phosphorus, manganese, zinc, potassium, copper, and it contains several times more protein than other types of rice .

Which rice to choose for pilaf?

Many housewives complain that they can’t make perfect pilaf. It seems that everything is being done according to the recipe, but the result is not happy. There is a taste and a color, but overall it’s an ordinary porridge. It turns out that following the structure of the recipe is not enough, the main thing is to choose the right rice. How can you do this to surprise your household with a delicious dish?

It turns out that it is impossible to give preference to one type of rice, if only for the simple reason that everyone has different tastes. Some people like pilaf to be fatty and rich. Others prefer crumbly pilaf with a small amount of meat.

That is why, to prepare delicious pilaf, you can choose the rice that is available at this moment. The main thing is to know how to prepare it correctly and then the dish will definitely turn out delicious.

What determines the taste of pilaf?

• Crumbly structure. Good pilaf should not stick together into porridge, otherwise it will lose its name.
• Bright color. Pilaf should have color, and the brighter it is, the better.
• Rich taste. Most people prefer fatty pilaf with a lot of spices. The rest may not learn the basics of cooking pilaf, but simply cook the usual rice porridge.

Crumbly or sticky?

Non-sticky rice is Basmati, Dev-jeera and other long rice.

Rice with medium stickiness is Nishiki, Arborio and other varieties that have grains that are not too long.

Glutinous rice is rice round shape.

Of course, if possible, it is best to give preference to long grain rice. But if this is not the case, there is no need to despair. The stickiness comes from starch, which is found in rice grains, which means it needs to be destroyed.

To do this, first of all you need to rinse the rice well under cold water. running water. If the rice is round in shape, it is best to do this several times. But sometimes this is not enough, especially if round varieties of rice are selected. Therefore, it is necessary to continue the fight against starch using the burning procedure. To do this, cook rice only in dishes with thick walls. Using such containers, you can achieve rice cooking temperatures exceeding 80 degrees. At the same time, you should not think that after boiling, the rice is cooked at 100 degrees, because the temperature on the surface of the pan is much lower than inside. You need to let all the water evaporate, then wrap the bowl with rice in a warm blanket and let the rice sit for 15-20 minutes. Only after this can further manipulations be carried out to prepare the pilaf.

If there is absolutely no time for all this, then you should go to the nearest store and buy steamed rice. With it, even an inexperienced housewife can make delicious pilaf.

Rice is the staple food for most of the population of our planet. From the Japanese and Pacific Islands to Arab and African countries, rice remains firmly among the staple foods. Hundreds of types of rice and thousands of dishes based on it satisfy no less number of peoples. More than 10,000 varieties of rice are found on the Philippine islands, of which 5,000 are developed by humans. In cooking, rice is used in a wide variety of dishes: dairy, spicy, salty, sweet, sour and many others. You can cook soup with rice, serve as a side dish, make rice vodka or rice kvass, and for dessert - rice pudding. Rice goes well with fish, milk, meat, fruits, mushrooms and vegetables. As additives to rice, you can use onions, garlic, tomato paste, peppers, sugar, dried fruits, apples, cinnamon, oranges and lemons, citrus zest, vanilla, chocolate.

Rice has Asian, or rather Chinese, roots. When we talk about the origin of rice, we first of all mean China with its culture of cultivating this cereal, with many variations in the preparation of rice dishes, and the total conquest of all Asia by rice food. It is known that rice began to be cultivated 7,000 years ago. The original “area” of rice growth was in the area of ​​the current Chinese province of Yunnan, in northern Vietnam, a little in Thailand and northeast India. This area, by the way, coincides with the places where tea appeared, so rice and tea are two components of Chinese cooking that are most productively used in their homeland. There is also evidence that rice was cultivated in the territory of modern Thailand in 5700 BC. Archaeological finds confirm the cultivation of rice crops.

The spread of rice to Asia was relatively slow. Only by 500 BC. Rice began to be regularly cultivated in Indochina, the Indonesian Islands and Malaysia. The plant has proven adaptable to various climate zones and has taken root in the relatively cold northern China and Japan.

Rice appeared in Europe simultaneously with the Asian campaign of Alexander the Great, who tried it there and brought seeds with him. Some archaeological sites indicate that rice was used on the coast Mediterranean Sea as early as 630 BC. The Greeks and Romans knew about rice back in the 3rd century BC, but were in no hurry to use it en masse, considering it exotic. Only in the 13th century AD. After the plague epidemic, several fields of rice were sown in southern Europe. It was round-grain rice that did not require careful care and abundant watering. The culture took root, and rice began to be grown in Italy, Sardinia, Spain and the south of France. Since that time, and perhaps earlier, rice was sown in the territories of modern Bulgaria, Albania, Greece and the former Yugoslavia. In 1300, rice was mentioned in the notes of the Duke of Savoy in Piedmont (northern Italy). There is a known document, or rather a private letter, written by the Duke of Milan, dated 15th century, in which rice fields are mentioned. And by the 16th century, Milan was already surrounded by rice fields. By the 18th century, rice had become so firmly established in the European diet that recipes for dishes consisting entirely or mostly of rice began to appear. An example is the famous English rice pudding.

Rice has been coming to Russia since ancient pre-Christian times, mainly due to the proximity of trade routes from the East to Europe. But rice took root in our area only in the 15th century, coming to the territory of present-day Ukraine from Hungary. Rice was then called Saracen wheat, or Saracen grain. In the Slavic lands this name was changed to “Sorochinskoe”. So “Sorochinskoe millet” lasted until the end of the 19th century, changing its name to “rice” only in the 70s of the 19th century.

Rice had come to Rus' before, because trade ties with the East were quite strong, but due to the high cost of transportation, rice was a curiosity and could not compete with local grains. Since the 18th century, trade has become more established and means of transportation have improved significantly. Rice, like tea, came from China by sea or by land to the tables of merchants, princes and the royal kitchen. Massive imports of rice began with the construction of the Trans-Siberian railway. Since the end of the 19th century, many goods and products from distant countries, primarily from China, that are inaccessible to the general population, have come to Russia. Although the price of rice was high at first, it was quite an affordable commodity. Adapted recipes appear, rice is successfully cooked in the army, and after Russo-Japanese War At the beginning of the 20th century, many soldiers fell in love with rice porridge and continued to eat it in their homeland upon their return.

IN Soviet time There was a shortage of imported rice, and fields in Stavropol and Krasnodar region. Slightly smaller areas were allocated for planting rice in the Astrakhan and Rostov regions. In these rather cold regions for rice, a short-grain, unpretentious type of rice grows, which does not require such an abundance of moisture and heat as its long-grain counterpart.

Rice varieties

Long grain rice

Unpolished and brown rice

This type of rice has not been processed: it has not been polished, has not been peeled off from the bran shell, and therefore has retained its brownish color and all the vitamins present in the rice. Brown is the healthiest variety of rice. It has a full range of vitamins, which are found both in the grain itself and in the bran shell, which gives rice a brownish tint. This rice has more fiber and minerals than white rice.

Brown rice requires more water to cook and cooks for at least 40 minutes.

Long grain white rice

Rice grains that have been peeled and polished. The grains are whitish in color and elongated in shape. The most common variety of rice in the world.

Jasmine

This variety grows primarily in Thailand. Outwardly, it resembles regular long-grain white rice, only a little more sticky and very aromatic. Jasmine rice is usually served with curry sauce and spicy Asian dishes.

Basmati

This variety is grown in Pakistan and northern India. It has a nutty aroma. This rice is often used in Indian dishes, such as pilaf. Before cooking basmati, it is recommended to rinse this rice more thoroughly than others in cold water.

Short grain rice

Arborio or risotto

This rice is used in the Mediterranean dish risotto. Thick round grains of rice contain a lot of starch, so this rice is very sticky and releases a lot of starchy substances. Its grains absorb liquids five times their own weight - this should be taken into account when processing. Arborio is good for soups, gravies and sauces. This variety can be used to make cream; it shows its qualities perfectly in combination with sweets. Arborio rice is also known as vialone and canaroli.

Dessert rice

The grains are short, like risotto, but the stickiness is even stronger, making it ideal for dishes in which shaping is important. Very good for making cream-based desserts. Prepares in about 20 minutes by boiling or an hour and a half in the oven.

Valencia or paella

The round grains of this type of rice are ideal for the Spanish seafood dish of the same name.

Other varieties of rice

Black rice

A little-used, but no less tasty variety of rice. There are two varieties: Thai and Nanjing. Thai black rice is used to make black rice pudding. This is a very tasty dessert made with coconut milk. The Nanjing (Chinese black rice) variety has a more herbaceous flavor and texture and is used in salads and some Asian dishes. Prepares in about 25 minutes.

Red rice

This variety of rice grows in the south of France and is very popular due to its beneficial properties. Previously, this rice was considered a weed, but now it is sold to restaurants. The French loved it very much for its strong nutty aroma. Suitable for both side dishes and salads. Cooking time is about 45 minutes.

Wild rice

The term "wild rice" is not entirely accurate, since it is a faster aquatic grass than rice. The plant is somewhat reminiscent of rice, has a number of beneficial and taste properties, is rich in vitamins and minerals, and above all, is a symbol of culinary “advancement” and a healthy lifestyle. It is very beautiful to mix wild black rice with long grain white rice. This side dish looks very elegant and can be served with festive table. It is important to remember that wild rice takes about 45 minutes to cook, so you should not cook it with regular varieties.

According to external processing, rice can be divided into: unpolished, polished and steamed.

The first is distinguished by its coarseness and includes fractions of bran or grain, entirely covered with the bran shell. Polished rice is distinguished by its white color, smooth surface, delicate taste and short cooking time. This rice is tastier and more beautiful than unprocessed rice, but has fewer vitamins and minerals.

Rice is steamed to preserve vitamins and minerals. This type of rice never sticks together when cooked and is of great value. Its grains are translucent.

Traditions of different cultures

In Asia, especially in Japan, they try not to overpower the natural flavor of rice with hot or strong-smelling spices. Rice is served in a separate bowl, placed in the middle of the table and symbolizes the purity and basis of the food of a common person. The Japanese attitude towards rice expresses a general desire for simplicity, and therefore for beauty. Rice is eaten every or almost every day. For the Japanese, rice is the same as in European countries wheat, and in Russia wheat and rye. Many products are made from rice and rice flour. This and fluffy rice and noodles made from rice flour, rice balls and sweets, wine, vodka, and the national drink - sake, which has no analogues in the world.

In Europe for a long time rice remained exotic and was used only in special royal sweets at important receptions. In contrast to rice-loving Asia, Europe, with a more practical mindset, began to develop varieties of rice that would absorb the aromas and tastes of other products. Rice was considered one of the side dishes, moreover, a side dish that was supposed to absorb the aroma of the main meat dish. From these positions, new varieties were grown, such as risotto, a short-grain rice variety with a soft structure, rich in starch and quickly cooked. In the 17th and 18th centuries, “thanks to” the English colonial wars, recipes for previously inaccessible dishes of Oriental and Asian cuisines began to come from India. The attitude towards rice has changed a little, but in general remains the same.

In America, they learned to make puffed rice from rice, like popcorn. Sweets reminiscent of kozinaki are prepared from it. Rice is used as widely as in Asia, the southern US is planted different varieties rice

Rice is the white grains of health, following which you can achieve lifelong harmony between soul and body, find your groove in life. proper nutrition. Residents of Asian countries have long understood that rice is not just food, it is part of life and its healthy side.

The patron of rice is the Buddha himself, protecting those who choose this cereal as a staple product. In Eastern countries, a huge number of species and varieties of rice are grown, bringing out more and more new ones every year - more resistant to weather changes, more tasty, etc.

Currently, there are more than 10,000 varieties, although in a standard hypermarket the rice aisle is represented by 20-30 varieties. Despite such a huge diversity, all rice crops are united by a wealth of vitamins, essential amino acids and microelements, which not only enrich the human body, but also normalize all natural biological processes, only slowing down aging.

Rice is widely used in fast and effective diets. Based on this product, more than a dozen weight loss methods have been developed, the most popular of which are the three-day diet, the fasting day and the “5 volumes” diet. Rice is also present in special medicinal tables, which are recommended for a particular disease.

Such different rice

As mentioned earlier, there are a huge number of varieties and types of rice. It is simply impossible to list everything in one list, and it is not necessary. Such a list would be useful only to true rice lovers and connoisseurs. For ordinary people, there are also enough varieties that have become especially popular among the world's population.
To classify types of rice, we divide the representatives of this cereal according to the degree of processing:

1. Polished white rice . The grain is completely cleared of husk and is a white crystal. Compared, for example, with brown rice, white polished rice loses in the amount of nutrients, but gains in shelf life. This is one of the most popular types of rice in the world. In Russia it is produced from the Krasnodar variety.

2. Paddy rice perhaps the most natural among its brothers. It is also called “unthulled”, that is, it has not undergone any processing. "Paddy" is sold in a brownish bran shell, in which it, in fact, grew. The seed and husk are a storehouse of useful and nutritious substances. This rice is especially popular among devotees healthy eating.

3. Steamed or thermo-rice. This type of rice undergoes special processing in the form of soaking in water and subsequent cleaning with steam. The steaming technology has become a kind of breakthrough in the field of rice preparation - 80% of the vitamins from the shell remain in the grains, while they themselves are deprived of the “hard-to-remove” bran part. Parboiled rice has a pleasant amber-yellow color, which turns into snow-white during cooking.

4. Brown unpolished rice. Along with “Paddy”, it gained particular popularity among supporters of healthy eating. This rice, after harvesting, only went through the process of removing husks and weeds, while the bran part of the grain was retained. This shell contains phosphorus, copper, zinc and iodine, thanks to which the rice has a pleasant, subtle, nutty flavor. This rice is especially useful for expectant mothers due to its high content of folic acid and vitamin B. Unpolished brown rice has the highest nutritional value. There are three main varieties of this cereal: short-grain, long-grain and medium-grain.
Short or “pearl” - the length of such grains, as a rule, does not exceed 5 mm. Appearance it resembles a small pearl of regular shape. After cooking, the rice becomes sticky, the grains literally stick to each other. Short-grain rice, along with short-grain rice, is usually used in making traditional oriental balls and in making sushi.

Long grain rice has oblong thin fruits. It contains the least amount of starch and therefore the grains practically do not stick together. This species includes such an elite representative of the cereal as Basmati, grown at the foot of the Himalayas. The air and soil of those places give the grains a refined and natural taste.

Medium grain rice is the most versatile. This variety is distinguished by the fact that it can absorb not only water, but also the aromas of the dish prepared with it. Therefore, it is most often used in the preparation of risotto, paella, kharcho and other dishes. The main representatives of medium grain rice are Italian, dessert and Egyptian varieties.

5. Black wild rice - food of gods and aristocrats. This rice grows only in strictly defined places, and the plant itself is a perennial wild grass that was discovered by the North American Indians. This type is also popular because it contains greatest number nutrients and vitamins. This rice never sticks together and the water turns a beautiful purple hue.

6. Red French rice is one of the top healthiest varieties of this cereal. It is characterized by a high content of natural dietary fiber and antioxidants. Eating red rice is recommended for completely different diseases: gastritis, colitis, difficult bowel function, high blood sugar, and for emergency weight loss. What makes it popular is its unusual reddish tint and subtle nutty aroma.

7. Uzbek rice or rice for pilaf . It is divided into several varieties, the most popular of which are “dastar-saryk” and “dev-zira”.

Dev-jeera grains are usually thick and oblong in shape. Initially, a thin strip of dark color runs along it, which disappears after processing. This rice is intended for preparing pilaf. Even a culinary amateur can make this dish with dev-jeera.

Dastar-saryk rice is also intended for pilaf lovers. It is noteworthy that after harvesting, the grains of this cereal are kept in bags for several years, being either watered or dried. It is also smoked in special smokehouses - bags of rice are hung on special hooks under the ceiling.

It would seem that rice is the most ordinary and widespread product, which is extremely simple and uninteresting. Upon closer examination, it turns out that this is not so: rice is a product with character.

Eat rice more often, because, as is commonly believed in the East, rice is the gateway to health.