The Benefits of Rice Whoever does not know what rice is, anddid not eat it in a variety of dishes? Rice is the most popular cereal and food product in the world, and Russia is no exception. The history of its cultivation as a food culture has more than 6000 years. During this time, his appearance on Earth has acquired numerous legends and myths. This cereal was the foundation of the well-being of many empires that arose, flourished and disappeared in the East. Now this culture has spread across all terrestrial continents, has been adapted to a variety of climatic conditions, found its place in the diet and customs of most of the peoples of the earth and in their national cuisines. In Russia, rice was brought relatively recently, less than 300 years ago. We have adopted varieties of round-rice rice, from which the peoples of Russia have learned to cook delicious cereals, soups and, of course, pilaf. Due to the increased demand and the limited climate in Russia, where rice can be grown, many rice grains are now imported abroad, but Kuban and other domestic products are still popular and successfully compete with imported ones. There are thousands of different species in the world rice, however in practice in a particular locality only a few varieties and types of processing of its grain are used. It is believed that most of the cultivated rice is consumed in the places of its production. Most often rice is distinguished by the length of the grain - round-grain, medium-grained and long-grain - which are used in different ways, cooked and possess their own properties. Round rice rice is grown in China, Japan, Italy and Russia. Its grains contain most of the starch and have the property of absorbing a large amount of liquid when preparing dishes, making them soft or creamy. The most common white rice is rice, from which sushi, cereals, pies, casseroles, puddings and various desserts are cooked. The mediterranean rice is cultivated mainly in Italy, Spain, the USA and Australia. By its properties it is similar to round grain, but it has the quality to absorb the aroma of the other ingredients of the prepared dish and slightly stick together. Medium grain rice is white and brown. Its white variety is used to make soups and popular dishes such as paella and risotto, and brown for local dishes, food for children and the elderly. Long-grain rice is common in Asia (India, Vietnam, Thailand, etc.), as well as in American continent and in Australia. It has a long and thin grain, when cooking does not stick together and does not boil, absorbs a moderate amount of moisture. All over the world, both white and brown long grain rice are popular. Compared to other types of rice, it is more versatile and suitable for making a great variety of dishes of European and Oriental cuisine, salads, side dishes for any meat or fish dish, as well as seafood dishes.
Among the many varieties of rice grownin the world, varieties are distinguished which are especially appreciated for their unique taste and aroma: basmati, jasmine, arborio and wild rice. "Basmati" grows at the foot of the Himalayas, it is longer than ordinary long-grain white rice and has an excellent taste and aroma. From it, you get excellent plov and side dishes when cooking "under the lid" or "for a couple". "Jasmine" is grown in Thailand - the birthplace of the cultured rice, it is long-grain, white, has a delicate "milk" flavor, goes for the preparation of exotic and spicy oriental dishes, brewed "under the lid." "Arborio" is an Italian medium-grained rice that takes in the preparation of the taste and aroma of other ingredients of the dish, it is ideal for preparing soups and risotto. In order not to digest, it is removed from the fire a little earlier, then it is digested itself in a few minutes, and the grains retain their shape. "Wild rice" is a long-term wild relative of planted rice growing in the area of the great North American lakes. It has an increased content of fiber, nutritional elements and vitamins, has a very long grain of dark brown or black color. The grains are very tough, so they are soaked for several hours and cook for 40-60 minutes. "Wild rice" is used for salads, soups, hot and cold snacks, fillings and desserts. It is especially good as a side dish to fish in a mixture with steamed long-grain rice.
