The hot weather has arrived, and with it the desire for fresh food. Such as boiled rice. But removing the polished rice, which is not only devoid of the integument, but even brushed and polished with glucose and talc with vaseline and oil seeds. Refining and polishing of rice, introduced in poor countries whose power is based on rice, has created serious vitamin deficiency diseases such as beriberi, so that the FAO has taken action by recommending the return to the use of brown rice.
The same advice applies to us: why deprive us of valuable nutrients? And why introduce Vaseline and other harmful substances, without even realizing it?
The paraffin used for glazing can be harmful to the gastric mucosa and magnesium silicate talc is contained in the suspected carcinogen for the stomach. The
Brown rice is also more delicious and tasty, good with just a little oil and gomasio (or parmesan cheese).
of rice in the salad, add it to legumes such as chickpeas, have to complete a single course from a nutritional standpoint, and yet fresh and light. A few cubes of cheese and vegetables will do the rest ...
Brown rice is a tonic, refreshing, good for those suffering from water retention and some say would lower the pressure (consumers, however, for a long time).
E 'sfiammante to the gut and in general is an anti-inflammatory food. Recommended in cases of diarrhea, irritable bowel and intestinal fermentation.
Its bran lowers cholesterol levels in the blood and is effective in weight loss diets because they satisfy the feeling of satiety than for other cereals, although it is easily digestible.
The only downside to the consumption of rice is the hurry. It cooks in 45 minutes! Significant problem when our lives must be running. If you have an hour to prepare the meal, use a pressure cooker for half the cooking time. The rice is rinsed and put in pot with water twice in volume and are calculated to be 20 minutes when the pot starts to blow.
Even without the pressure cooker is better to cook the rice with double volume of water in and drain all water, no drain (otherwise you lose the minerals). It 'also important not to never stir the rice, fearing that it will stick, because that is stirring "impappa. If the proportions of rice water are right, when all the water has evaporated, the rice is perfectly cooked and grainy. Cook over low heat, slowly. When cooked, let stand off heat 5 minutes and then shelled with a fork.
If it seems too complicated to simply put the rice with cold salted water in a pot and cooked, drain excess water.
in organic food stores are also Rice semi-integral, whose cooking time is 20 minutes as the rice and cook as I described above. E 'softer integral, good for those suffering from colitis to the point of having to remove the fiber (it contains much less).
There are many varieties of rice for different shapes, sizes and colors, with which you can indulge. In some countries survive on wildlife by tasty black-bean brown more than twice as rich in protein compared to varieties that are grown. Detail is also the red rice, a tasty variety of wild rice, also cultivated today, you will be able to get salads and risotto really original! And what of the fragrant Indian Basmati rice? This variety can be purchased is not refined, and is excellent with spicy dishes, curry and chilli.
good salad of rice!
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