Unpolished rice, unlike ordinary rice, retains its outer shell, which contains important vitamins, trace elements and nutrients. This rice does not undergo any processing and therefore has a large number of supporters among adherents of proper nutrition.
Unpolished rice is brown or brown in color, and is divided by size into short (pearl, 5 mm), medium length (5-6 mm) and long (more than 6 mm). Brown rice does not undergo grinding, during processing only the upper husk is removed from it, and the bran and nutrients remain.
Brown rice is much tougher than usual in structure, so the cooking time is doubled and is 40-50 minutes. At the same time, it retains its shape, texture and gains friability. The bran shell of rice gives it a nutty flavor.
The calorie content is 346 kcal per 100 g of cereal.
The Beneficial Composition of Unpolished Rice
Brown rice contains 3-4 times more protein than regular rice. It contains amylose shell, which imparts friability, lipids in the embryo and dietary fiber, which improves immunity and cleanses the human body. More trace elements (phosphorus, zinc, copper) and vitamins.
The chemical composition makes it possible to recommend brown rice for use in diabetes mellitus, allergic reactions, cardiovascular diseases and diets.
Since the main growth medium for brown rice is water, its use will help to establish the water balance of the body, remove puffiness. It has an astringent effect on intestinal disorders. Also, with the help of unpolished rice, sleep is normalized, the condition of hair and skin improves, and lactation increases in nursing mothers.
Cooking Brown Rice
To prepare 1 serving of boiled rice, you will need:
- 1 tbsp. unpolished rice;
- 3 tbsp. water (meat, chicken broth);
- parsley, celery (to taste);
- ½ tsp. salt.
Take a glass of brown rice, fill it with water and leave for 1 hour so that it rinses well, but does not have time to swell. Put a pot of water on a small fire and pour the washed rice into boiling water. Instead of regular water, you can use chicken or meat broth, add parsley or celery, which will give a special taste and aroma to the dish.
Season with salt to taste. When the rice and water boil, stir and reduce the heat to low. Then remove the lid from the pan and cook without it for 5 minutes, then close again. You can tell about the readiness of the rice by the fact that the water has boiled away, and the rice itself is swollen. Turn off the heat, then cover the pot with a towel for 5 minutes. Rice is ready and can be used as a side dish for any dish.
