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Parboiled rice: good or bad? Video
Parboiled rice is in great demand, as it retains about 80% of the nutrients even after steaming. Thanks to this, it is indispensable in dietary nutrition, as well as if you want to save money, since a portion of parboiled rice garnish is twice as large as that of ordinary white cereal.
Benefits of Parboiled Rice
Parboiled rice contains vitamins E and B, which strengthen and heal the skin, nails and hair. It also includes pectin, fats, proteins, carbohydrates, monosaccharides and disaccharides, cobalt, manganese, fluorine, sodium and potassium. In addition, it contains iodine, calcium, zinc, iron, phosphorus, magnesium and iron, as well as such essential amino acids for the body as:
- tryptophan
- mixed
- lysine
- methionine
- gistidin
- cysteine
- lecithin
- arginine
However, the main distinguishing feature of parboiled rice is its lack of gluten, which can cause an allergic reaction in some people.
It has proven itself well in the treatment of the digestive tract – it is with steamed rice that you can quickly restore the stomach and intestines after poisoning or diarrhea
The snow-white rice grain with starch is hidden by a brownish bran shell, which contains most of the trace elements, vitamins, minerals and other nutrients. They are preserved thanks to the steam treatment, which the rice is subjected to before the grain grinding procedure.
Steamed rice has a beneficial effect on the nervous system, removes toxins and cholesterol from the body. People who regularly eat steamed rice suffer less from diseases of the cardiovascular system and remain active even in old age.
Its calorie content is 123 kcal per 100 grams of product. Also, the use of steamed rice improves the functioning of the genitourinary system, normalizes the body’s water-salt balance and helps to lose weight.
However, it must be used with caution for chronic constipation, as in this case, parboiled rice can harm the intestines.
With gastritis, enteritis, peptic ulcer diseases or frequent diarrhea, slimy rice water is an indispensable assistant, enveloping the damaged inner membranes and lowering the level of glucose in the blood. Due to the complex carbohydrates in its composition, parboiled rice provides the body with a large supply of energy, which is stored for a long time.
Benefits of Parboiled Rice
If you steam rice, it will not stick together, retain its taste, become soft and crumbly. The steamed rice grain acquires translucency and an appetizing amber-yellow hue, which disappears during cooking and turns into a snow-white color.
The steamed cereal practically does not stick to the bottom of the dishes during the cooking process, moreover, it does not need to be constantly stirred
Such rice is much more profitable than peeled rice, because to prepare the same volume of pilaf, you will need much less steamed cereal, which does not need to be washed before cooking. Parboiled rice retains more vitamins than regular rice grits.
For the preparation of parboiled rice, unrefined grains are taken, soaked in water and steamed. Thus there is a “transfer” of nutrients from the shell to the grains, after which the husk is removed. The bran shell of rice contains most of the nutrients that rice is so rich in: fiber, minerals, carotene, thiamine, vitamin PP, folic acid. It is often used to make healthy breakfast cereals and high quality livestock feed.
How to cook parboiled rice properly
When cooking parboiled rice, the proportions must be observed. So, 125 grams of cereal will require at least 250 grams of water. Put a pot of water on the fire, wait until it boils, and put the required amount of rice in the boiling liquid. Add salt to taste, stir, cover and cook for twenty to twenty-five minutes.
During the cooking process, do not stir the already salted rice, so as not to provoke the release of starch, which will give the rice an unappetizing viscosity and stickiness.
After the rice is completely cooked, turn off the heat, remove the lid from the pan, cover it with a towel and let the rice steep for five to ten minutes. Thanks to this, parboiled rice will get rid of excess moisture and steam, while acquiring friability and some dryness. Before serving the cooked rice to the table, slightly loosen it with a wooden stick or fork – this will make it even more fluffy.
Serve steamed rice as a side dish with fish or meat. It is also often used in salads, appetizers, sushi, rolls and many other oriental dishes. Steamed rice can also be used to make great pudding, rice casserole, or a sweet, aromatic dessert. After all, the main advantage of rice lies in its versatility: it is suitable for spicy, salty, sweet, spicy and unleavened dishes. And in combination with other original ingredients, parboiled rice allows you to create real culinary masterpieces.