Guide to the rice, a staple food in the world’s most popular, widely used in Italy, where it is grown in the “rice”, the classic seasonally flooded fields that have been made famous by some as precisely the realist film ” Bitter Rice . ” Rice is a grass rich in natural elements, nutrients, minerals and vitamins, excellent food.
Rice is a plant belonging to the grass and its origin dates back many years ago. Initially, only two species were planted: the Oryza Glaberrim to, and Oryza sativa. The first is of African origin and its culture has always been growing. The second species but is of Asian origin, is considered the most important, and in turn is divided into three subspecies: Japana , Javanica and Indica . The species Japana shows starch grains rather short with a pearl and we are quite glutinous. It is cultivated mainly in the temperate zones such as China and Japan.
The Japonica is the species considered to be more productive, and through hybridization have arrived in Italy, with different varieties. We report the Italian varieties, including the best-known as quality Arborio, Ribe, Carnaroli, Sant’Andrea, Europe. The species Javanica, is instead a rather broad and long-grain, and is especially prevalent in the islands of Indonesia. This kind of rice is considered the least important among those mentioned. Javanica arrived in Western countries, thanks to Alexander the Great and his expeditions, especially in southern Italy, Sicily and Calabria. It was 1400 when it began marketing the rice.
After a while, in fact, the spread started in southern Italy, also went in the north, touching the regions of Lombardy, Veneto and Piedmont. In 1931, because of the importance and increasing production of rice was made Ente Nazionale Risi, just to protect the varieties that we started to produce in our country. What is grown in Italy can be divided into four species: Rice common, fine, semi-fine and superfine. The main task of the National Rice is to check that they are not mixed grains of different species and groups of belonging.
Cooking rice:
Depending on the type of rice that we choose, change the cooking time . It is true that it is all the same: each type is suitable for the preparation of special dishes. The cooking time may vary depending on the brand. We say, however, that for the preparation of risotto is ready in 17 minutes at most. If instead, you have to prepare the fastest dish of the summer, or the delicious rice salad, the minutes of cooking, are slightly lower compared to the preparation of rice for risotto. For the salad corn should be increased to cook for 14 to 15 minutes, must in any case remain quite, not overcook.
The type of rice depends on the size of the grain. If you have different kinds of rice at home, you can see the difference in the length of the grain, and rather small round is ideal for soups or dessert. The grain is the ideal medium, as well as soups, even for risotto. As long as it is suitable for salads or appetizers. For each case of rice, as mentioned, you can see the words that indicate the most appropriate advice for using and firing the same ideal.
The brand of rice , must be personally chosen carefully. The grain has a complex and painstaking process, and certainly the most well known brands have some “point” more than the sub-brands, mainly for cooking. A risotto made with rice that does not overcook, you can also eat it for dinner even heated, and the flavor and texture are the same that you met while cooking at lunch. On the contrary, if you use one type where it is highlighted the words “do not overcook, the advice is to consume it immediately or advance for the evening, because the result will surely be a disaster!
The rice grains are less fragrant and are “sitting” and overcooked! In any case, there is a general discourse, as in some sub-brands can be found the same characteristics of the rice brand that does not overcook!
Products derived from rice:
There are many foods (but not only) from rice. Let us see the main ones. For all productions, the main characteristics are lightness and low calories.
Rice milk:
is an alternative to cow’s milk, especially for allergic individuals. This particular food is 100% vegetable, light, no cholesterol, gluten, animal fat and lactose. Rice milk is in effect a health drink and can be enjoyed in the preparation of a cappuccino or just plain with a cup of milk or sweets.
Rice pasta:
is an excellent alternative to traditional durum wheat pasta. Especially the rice paste is used by people allergic to gluten. The rice paste is low in calories, no preservatives and additives. In Italy, pasta, the rice can be found in almost any format. Of note is the special variety of Asian origin, made from natural substances found in seeds.
Rice oil:
is widespread in the countries of Korea, Taiwam, China, Pakistan. The rice oil has an exclusive active ingredient, or gamma-oryzanol, belonging to fitosteroidi, can lower cholesterol so-called “bad”. Today, the market, there are also some products made from rice oil, such as pesto and mayonnaise.
Rice Bread:
is produced for many years, even centuries. It looks like a highly nutritious and light. In the work plan of the industry’s plans to introduce a substance that can bake. This is to anticipate that most likely in the near future we will enjoy pizza rice.
Rice cakes:
in this case, we are faced with a product of rice gluten-free and low calorie. Great alternative to the very common bread. The rice cakes are made with puffed rice. They can also be enjoyed during the afternoon snack, both plain and filled with jam or ham and cheese. The feature of the crispy rice cakes is due to the special process that keeps the total nutrients that are in the lining of the grains of rice.
Rice biscuits:
are made from rice flour. Today, especially in a diet, experts recommend replacing the bread with crackers and bread-sticks. It is crunchy and light food. Too few calories to have it even biscuits, which in any case are sweet, and then “banned” for those who must follow a fairly rigid diet.
Dessert rice:
are particular delights, their taste is special. They are made of rice and not composed exclusively vegetable ingredients. In Italy, the desserts are on the market enriched with specific nutrients: calcium and vitamin D2. Those who are allergic to milk, can enjoy the dessert of rice, in complete safety. In some places, you can even taste the cream of rice. Very lightweight and made with botanical ingredients, lactose-free.
Cosmetics rice:
rice are not only in foods as we have seen so far. The continuous innovations have permission to use this precious food even in the cosmetics. Contains much starch, which is released mainly from broken grains. These are all worked together to give life to the rice flour. As we said, the field of cosmetic creams and offers tips based on starch, from soaps to creams, ointments by the emollient. Products are made from rice and even the skin care of babies for its properties precisely, softness and shine.
