Boiled rice

The variety of varieties of this cereal is accompanied by numerous variations in the color and shape of rice, but the greatest popularity still belongs to white cereals. White rice owes its whiteness and smoothness to processing and grinding. Moreover, in terms of shape, such grains are usually divided into three groups: long-grain, medium-grain and round-grain. The method of its preparation, in particular, boiling, also depends on the type of white rice.

Meanwhile, when making delicious boiled rice of any kind, you have your own rules, adhering to which you will always be satisfied with the result. In particular, when cooking, you always need to thoroughly rinse the cereals and use thick-walled dishes, which will save you from the need for constant stirring.

In addition, it is important to know the proportions of liquid and dry cereals to make tasty and crumbly cooked rice - a two-to-one ratio is considered ideal. It is not recommended to turn on the fire at maximum power - rice should boil over a medium heat, and then cook on the smallest.

The average cooking time for white cooked rice is about fifteen to twenty minutes. The readiness of the dish is tested for taste, that is, if the cereal is easily cracked and there is some hardness - cooked rice is ready.

Composition of boiled rice

Excellent taste, along with unconditional benefits for the human body, is due primarily to the composition of cooked rice, in which vitamins E, D and groups B are present, which contribute to the strengthening of the immune and nervous systems. In addition, these elements help transform nutrients into the energy we need.

At the same time, the finished product contains a small amount of salt (if cooked rice is prepared without adding salt), allows people suffering from excess weight to eat it. The calorie content of cooked rice is approximately 116 kcal, which are contained in one hundred grams of this lean product.

Cooked rice contains a large amount of potassium, phosphorus, calcium, zinc, iodine, iron, as well as natural fiber and starch. These components contribute to enveloping the gastric mucosa and preventing the negative effects of acids in gastritis and peptic ulcer disease.

The benefits of boiled rice

In addition, the benefits of boiled rice are also evidenced by the fact that it is rice porridge that is one of the first dishes recommended for babies as the first complementary food. Doctors recommend using rice porridge, since a distinctive feature of boiled rice is the absence of gluten vegetable protein in its composition, which is often the cause of allergic reactions.