Eating raw rice causes cancer
Power soups are basically ideal to be taken to work in a thermos bottle. They provide you with energy and are - unlike chocolate bars and Co. - a healthy and light meal for lunch.
Toxic inorganic arsenic in rice
Since the handling of pesticides and fertilizers is much more generous in many rice-growing countries than in Europe, organic quality should be used regardless of the variety. Often people warn against rice because of possible arsenic contamination.
In our article on the subject of arsenic contamination in rice, we explain how inorganic arsenic gets into rice, which rice varieties are affected or which rice varieties usually contain little arsenic and how you can prepare rice to reduce the arsenic content.
The differences between long-grain, short-grain and medium-grain rice
When it comes to rice, you are spoiled for choice. Because there are more than 100,000 different types of rice worldwide. They are roughly divided into short grain rice, medium grain rice and long grain rice.
- Long grain: The grains are 6 to 8 millimeters long and have an elongated shape. Long grain rice varieties are z. B. Basmati rice, jasmine rice and black brown rice.
- Round grain: The grains are significantly shorter than the long grain and oval to rounded in shape. The category of short grain rice includes z. B. Varieties such as bombare rice (paella), sushi rice and sticky rice (rice pudding).
- Medium-grain: Medium-grain rice lies between long-grain and short-grain rice in terms of shape and size. The grains are a maximum of 6 millimeters long and have a rounded to oval shape. The varieties include z. B. Arborio (risotto) and red brown rice.
Rice varieties have a different proportion of starch
Long grain, short grain and medium grain rice differ not only in the length and shape of the rice grains, but also due to the different starch content. While grainy rice varieties such as basmati rice mainly contain soluble starch (amylose), sticky rice varieties are characterized by their high content of insoluble starch (amylopectin). Sticky rice or risotto rice therefore has the property that it gelatinizes when cooked.
Which type of rice goes into the pot depends of course on personal taste, but also on the rice dish in question. For example, the grainy basmati rice goes wonderfully with curry sauces, while the sticky rice is ideal for conjuring up rice balls.
Incidentally, almost every rice variant is now also available in the whole grain version, so that the peeled white rice can be wonderfully dispensed with.
Wild rice is not rice at all
You may be wondering why wild rice has not been mentioned so far. This is due to the fact that wild rice - also known as water rice, Canadian rice or Indian rice - is by no means a wild form of rice.
The so-called wild rice (Zizania) is a genus of grasses that is widespread in North America and East Asia and thrives on river, lake and pond banks. The fruits of the sweet grasses can be used like a grain. Water rice has long been an important part of the diet for various indigenous peoples.
When the fruits came to Europe they were called rice because they can be cooked like rice. Wild rice is a delicacy in this country, especially because of its nutty taste.
In Japan it is said that it takes twenty years for a person to master rice preparation perfectly. Of course there are very different methods - depending on the rice variety.
The preparation varies depending on the rice dish. Grainy rice has a shorter cooking time than short-grain rice, whole-grain rice has to stay in slightly boiling water for a long time so that the shell becomes soft and basmati rice is best cooked using the soaked method.
The swelling method is the gentlest variant of rice preparation, as the heat-sensitive vitamins suffer the least from it. Only add as much water to the rice as the grains can absorb during the cooking time. As a guideline: 2 cups of water for 1 cup of rice. The rice is boiled and then simmered for 30 to 45 minutes. Long grain rice is ready faster, short grain rice takes more time. The rice is then left to swell for another 10 to 30 minutes.
A risotto, on the other hand, is optimally cooked if it is repeatedly infused with boiling water or vegetable broth. The preparation is time-consuming, as the rice has to be stirred constantly so that it does not burn. The cooking time after the first infusion with the boiling liquid is 20 minutes.
Long grain rice, on the other hand, is often prepared as water rice. Boil the rice in plenty of water, then cover and simmer at a low temperature. The rice is then poured into a sieve. However, the water rice method has the major disadvantage that all those minerals that have passed from the rice into the water end up in the drain instead of on the plate. Long grain rice can therefore also be prepared using the swelling method.
This must be taken into account during storage
It is best to store rice in storage jars without the original packaging, as packaging materials are known to contain harmful substances that can migrate into the food. Therefore, pour the rice into glass containers that are stored in a dark storage cupboard. Whole grain rice rarely has a shelf life longer than a year. Even dehydrated GABA rice should be checked again and again at least initially after decanting.
Cooked rice, on the other hand, is perishable due to the starch it releases and the moisture it contains. It will keep in the refrigerator for a maximum of two days. Of course, the cooked rice can also be frozen wonderfully. If necessary, it can then simply be reheated in boiling water.
Variety in the kitchen with rice
Rice stands for a culinary variety with just a few calories. It can be red, brown, pink or black, long and thin, short and round. Some varieties have an unseasoned smell of herbs or flowers, others are reminiscent of the taste of nuts or mushrooms. After cooking, rice can feel sticky, moist or almost dry.
Whether as a creamy risotto, as sushi, in paella, in a salad or as a refined accompaniment to curry: the many rice dishes and preparation options make rice a unique food. In addition, due to its gentle taste, rice harmonizes very well with practically all other foods. Peppers, mushrooms, tomatoes, peas, lentils, beans or spinach go well with rice, but also fruits such as pineapple, papaya and mango.
You can season the rice with z. B. rosemary, sage, bay leaf, saffron, chilli or turmeric. In this way, a wide variety of dishes can be created - from mild to hearty and fiery. In our recipe section you will find many delicious rice dishes that invite you to cook them at home.
We wish you good luck and an excellent appetite!
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Are you interested in what's in our food and want to know how nutrients and vital substances affect the body? Do you want a healthy life for yourself, your family and fellow human beings? Nutritionists are popular - but the holistic aspect that is needed for sustainable health is often forgotten when giving advice. At the Academy of Naturopathy, you will get to know the connections between lifestyle and diet as well as physical and psychological well-being.
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This information is passed to the best of my knowledge and belief. They are intended exclusively for those interested and for further training and are in no way to be understood as diagnostic or therapeutic instructions. We do not assume any liability for damages of any kind that arise directly or indirectly from the use of the information. If you suspect illness, please consult your doctor or alternative practitioner
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