What is the name of long-grain rice - popular varieties and their uses

There are about 10,000 types of rice in the world, which are divided into two main subspecies, Oryza sativa indica and Oryza sativa japonica, where the first is long-grain and the second is round-grain. Indica gets its name from its thin, oblong grain. This is the most popular rice for preparing side dishes, it is divided into several varieties, each of which has its own characteristics.

What is rice and where did it come from

Rice is a plant from the family of cereals that appeared in Southeast Asia even before our era and not only retained its popularity to this day, but also increased it. As a home culture, rice began to be grown 9 thousand years ago - even then both varieties of the plant were cultivated. After 2 thousand years, rice began to be cultivated as a food crop.

I got to Russia through Hungary in the 15th century AD. Initially it was called "Saracen grain", later it was renamed into "Saracen millet". In Russian culture, the popularity of rice is explained by the cultural and historical relationship with the countries of the Middle and Far East. Slavic cuisine was replenished with the national Uzbek and Kazakh dish - pilaf.

reference... On the territory of Russia, rice is grown in the Kuban, in the North Caucasus, in the Lower Volga region and the Primorsky Territory by the seedling method and in the open field in artificially created swamps, in lowlands, on fields flooded with water.

Popular types of rice, chemical composition and calorie content

Rice is the oldest cereal, the most popular on all continents.

There are more than 23 varieties of cereals in the world. They differ from each other in the shape and color of the grain, in the processing method. Each species has its own taste, composition, calorie content, cooking method. Uncrushed (untreated) grain has a brownish shell and is delivered to store shelves after removing the husk.

There are 3 types of rice in length:

1. Long-grain... It is sometimes referred to as "long grain" or "long grain" rice. This rice has an oblong, thin grain shape with a length of 8 mm. Transparent, white or brown. When boiling, it absorbs a moderate amount of liquid, it turns out to be crumbly, does not boil over. The highest quality and healthiest are transparent and long grains.
2. Medium grain... Compared to long-grain, it contains less starch, the grains are more rounded, 6 mm long, white or brown. During cooking, they require more water, after cooking they stick a little, so they do not cook it. They are used for the preparation of risotto, soups, cereals, paella. As part of salads, it is able to absorb the taste of other ingredients.
3. Kruglozerny. Differs in a rounded shape of grain 5 mm long, matte white color. During heat treatment, it absorbs a lot of water, due to the large amount of starch in the composition, it sticks together, boils down a lot, turning into a cream. Recommended for preparing milk porridge, pudding, casseroles, pies, soups, sushi and a variety of desserts.

Depending on the processing method, the cereal is also divided into several types:

1. Brown (unpolished). After minimal processing, the shell, containing vitamins, fiber and other useful elements, is preserved. This explains the benefits of unhulled rice. Cooking time is 25-35 minutes - the grain retains its shape, does not stick together.The only drawback of brown rice is its short shelf life.
2. White (polished). Deep grinding deprives the grain of the nutrients contained in the shell, so the starch content exceeds the amount of vitamins. Such grain is boiled for 15 minutes, the shelf life is longer than that of brown.
3. Steamed... The translucent appearance of the grain is obtained by processing according to a special technology - the washed cereal is soaked in hot water, steamed and dried. This technology allows you to save a certain amount of useful properties contained in the shell. Cook for about 25 minutes, does not boil over and does not stick together.

100 g of cereal contains the following components:

• carbohydrates - 63.1 g;
• fats - 2 g;
• proteins - 7.3 g;
• water - 14 g;
• B vitamins - 0.5-35 mg;
• vitamin E - 1 mg;
• vitamin H - 12 mg;
• vitamin PP - 3.8 mg;

100 g of rice contains 55.2 g of starch and 9 g of dietary fiber. Rice contains minerals - magnesium, potassium, calcium, iodine, iron.

Calorie content depends on the species and is 330-363 kcal.

Benefits and harm to the human body

The amino acids that make up the composition are involved in the structure of muscle tissue and contribute to weight loss. A rice-based diet improves metabolism, removes toxins and toxins from the body, and helps to lose weight.

Useful properties of rice:

• has a beneficial effect on the cardiovascular system;
• improves brain function;
• cleanses the body of toxins and salts;
• relieves puffiness;
• helps with stomach diseases - gastritis, ulcers, high acidity;
• rice flour porridge is allowed for children from 6 months of age due to hypoallergenicity;
• flour is used in cosmetology to relieve inflammation, fight acne and dull the skin.

In some Asian countries, absorbent properties are used in the manufacture of medicines and dietary systems that help fight diseases of the gastrointestinal tract, osteochondrosis, bronchitis, asthma.

Rice lowers blood cholesterol levels, reduces the risk of diabetes. Rice flour helps to fight skin diseases, edema, and other skin defects.

reference... A large amount of potassium contributes to the regulation of water-salt metabolism in the body.

Despite the many beneficial properties, rice can harm the body:

• excessive consumption leads to diabetes mellitus, heart disease, obesity, vitamin deficiency;
• frequent use threatens constipation;
• long-term storage of cereals leads to the loss of nutrients;
• imported cereals are processed from pests during transportation, to improve their appearance, the grain is polished with a composition containing glucose and talc - these substances are harmful to health.

What are the advantages and features of long grain rice

Long grain rice differs from round grain not only in the shape of the rice, but also in the amount of starch. Its low content makes oblong rice more useful and tasty; during boiling, the grains do not stick together, do not boil, retaining their original shape.

Attention! Useful qualities are concentrated in the elements found in the upper layers of the grains. The deeper the grinding, the less benefit the rice remains.

White rice is the most popular for everyday cooking. Colored varieties with an impressive range of useful properties are preferred by adherents of a healthy diet.

Dark varieties of long grain rice are rich in fiber, have been successfully used in a gluten-free diet, help to reduce body weight and improve digestion. Dark cereal containing magnesium normalizes blood pressure, improves the functioning of the cardiovascular system. Normalizes the stomach, eliminates heartburn and nausea.

What are the varieties of long rice and what are they called

For a tasty and healthy meal, the type of rice is chosen according to the recipe and personal preference.

Basmati, or Thai

Long, thin, yellow grains with a pronounced nutty aroma.To get rid of excess starch and achieve friability, the rice is thoroughly washed before cooking. Cook using the standard method in a 1: 2 ratio with water, without stirring during cooking, so that the grain does not stick together. The calorie content of basmati is 322 kcal per 100 g.

Jasmine

Rice is white with a pronounced jasmine scent, which is unusual for this cereal. Before cooking, rinse well, cook in a ratio of 1: 1.5 over low heat so that it is steamed. They are used to prepare spicy dishes and desserts, salads and side dishes for aromatic dishes. The calorie content of jasmine is 332 kcal per 100 g.

Wild, or Canadian

Thin hard brown grains... Has a sweetish taste and nutty smell, ranks first in the content of vitamins. Before cooking, rice is soaked for 10-12 hours, cook in a ratio of 1: 3 with water for 40 minutes. The calorie content of Canadian rice is 347 kcal per 100 g.

The balanced content of vitamins, minerals, protein and fiber explains the high cost of the variety compared to others.

Black, or Tibetan

Solid grains absolutely black color with the smell of popcorn. Vitamins contain slightly less than Canadian. It sheds during heat treatment, therefore it is not recommended to use enamel cookware. Before cooking, it requires soaking for 3 hours, cooked for half an hour. Water needs twice as much cereal.

Looks great when preparing rolls and sushi, as well as in salads.

Devzira

Red long-grain cereal from Fergana. The weight differs from other varieties - the Devzira grain is heavier. For cooking, soak overnight: for 1 glass of cereal, five glasses of water are required. The peculiarity of the grains is the ability to absorb not only water, but also fat, odors, and also increase in size by 7 times during cooking. The calorie content of devzira is 365 kcal per 100 g.

Shala

Rice in a shell. A product with a balanced content of starch, sodium, potassium, iron, all vitamins of group B. In the countries of Central Asia, shala is included in the diet for seriously ill patients, ordinary people use it to maintain health. Before cooking, the rice is steamed, as the shell is tough. A decoction obtained during cooking is used as a medicine, it is filtered and given to patients.

What is long grain rice used for?

Long grain rice is a relatively inexpensive and versatile food product. The main quality is firmness, which makes it ideal for preparing side dishes, salads, stews, snacks, soups. Recently, with the advent of multicooker, double boiler and other "smart" household kitchen appliances, cooking pilaf and porridge has become even easier.

Rice porridge flavored with fruits, or a side dish for vegetables, meat, fish are daily dishes in Japan, China, India, Indonesia.

No gluten in rice flour makes it possible to use it in the production of infant formula and cereals, canned fish and meat, sausages, sausages, minced meat. Suitable for allergy sufferers who require dietary nutrition. It is a natural thickener for sauces, mayonnaise, condensed milk. By mixing rice flour with wheat flour, you get high-quality pasta with a stronger consistency.

Uzbeks, Tajiks and Tatars prepare pilaf from white long-grain rice, Italians - risotto, Spaniards - paella, Slavs - cabbage rolls, meatballs, salads. The list of dishes is huge: cereals, casseroles, puddings, a variety of snacks, desserts.

Conclusion

Different in color, smell and taste, rice is good in its own way and deserves to be tasted. Each rice variety has a number of advantages that set it apart from the rest. Knowing the characteristics of each type will help determine the choice of rice for cooking - whether it be pilaf or Spanish paella.