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Rice was originally called in Russia «Sorochinsky millet»

Rice on Your Table


     Rice is the most popular grain crop all over the world and its crops embrace almost 145 million hectares. The annual production of rice in the world reaches 445 million tons. Rice grits represent a main foodstuff product for more than 3 billion of people worldwide, Annual consumption of rice grits per capita in various countries is: 120 kg in China, 104 kg in Japan, 98 kg in Pakistan, 66 kg in India, 40 kg in Cuba, 6.3 kg in Italy, 2.5 kg in USA and 1.1 kg in England. In the former USSR (including former Middle Asian republics) the annual consumption per capita was almost 6 kg of rice grits.

     Rice grits represent one of the most valuable diet products. The main merit of rice is its high nutrition value and compatibility with majority of products – meat, poultry, fish, seafood and vegetables. Rice is extremely useful for human body and serves as a foundation for healthy diet plans.


     It was confirmed that rice contains substances useful for a human being: up to 80% of starch (depending on the variety), 0.5% of fat, 0.5% of sugar and various mineral substances. Rice is a grain crop and as any other crops it mainly contains carbohydrates. That fact makes rice highly nutritional product with a minimal fat content. Starch contained in rice promptly envelopes the stomach interior and eliminates hunger. It has positive effect on digestion, fosters withdrawal of wasted products, toxins and radionuclide. The rice contains relatively low level of proteins (7-8%), but they are more valuable than proteins in other grains. Such chemical content fosters quick digestion of dishes made of rice. Research conducted by healthy diet experts gives us reason for considering that the digestion coefficient of rice dishes reaches approximately 98%. At the same time rice contains almost no gluten which invokes allergic reactions in many people due to grain proteins intolerance. Rice, especially brown, is rich in fibers and contains vitamins of group B, A, E, PP, folic acid and various micro elements, including iron, potassium, magnesium, phosphorus, selenium, amino acids and fat acids.


     There is a great majority of rice varieties in the world. The most popular are two types – long and round shaped ones. The very denominations indicate the difference between them: the long rice is thinner and longer, while the round shaped ones is shorter and rounder. As a rule, the first one does not stick together after cooking and remains its grains form. The main types of round shaped rice belong to soft varieties and became starchy and soft after cooking.

     Additional differences depend on type of rice processing. The same variety but processed in different ways tastes differently, has different colors, nutrition value and even time of cooking. The rice of a traditional white color is been produce by multiple stages of polishing. This is the most popular and recognizable rice type. It is quite well known because it needs less time for cooking and has attractive exterior. However, it is not as useful as other types of rice are.


     Parboiled rice is treated by vapor before polishing. In the process of this procured the major part of vitamins and minerals remains in the grain and not in the husk which later will be removed. Parboiled rice grains are less fragile and do not stick together during cooking. The parboiled rice is half transparent and has slightly yellow hue. It takes the second place after the white one in its nutritional value, but it shall be cooked 10 minutes longer because its grains are harder.

     The most useful rice is brown or, as it is traditionally called, brownish, because it sustains less processing. This is non-polished rice, i.e. cleared only from the upper uneatable peel of husk. The brown color is created by remaining peel which contains the majority of fiber, vitamins and minerals. This rice is considered to be tastier despite the fact it has somewhat different structure and a peculiar taste. It also needs more time for cooking – approximately 20 minutes more than the white one and 10 minutes more than the parboiled rice. In order to cut down time of cooking, brown rice shall be soaked before for 5-6 hours. The recommended way of cooking is usually stipulated at the package by the producer. At the same time, the brown rice is used for cooking the same dishes the white one is used for.


     All described rice varieties also differ in price – the brown one is the most expensive.

     As for the black rice, it is called wild rice. In our shops you can found it in one package mixed with white or brown rice. The wild rice contains many nutrients, including Group B vitamins, high percentage of phosphorus and copper.

     Beside the above listed merits, rice is compatible almost with all products. It can be used for cooking first, second courses and garnishes. Adding various additives to rice (vegetables, fish, meat, dried fruit, greenery and spices) one can eat rice quite frequently and will be never tired of it.

     As one of the most prominent domestic experts in healthy diets Z.Evenshtein states: "All qualities rice possesses are exclusively positive: this is low cost product, it can be easily cooked, it is of high nutritional value and is easily digested. It does not result in obesity. This is universal product – it can be cooked as a separate dish, or added to various stuffing and minced meat, to sauces, meat and soups. One can even prepare dessert of rice or spice it with chilly pepper… In other words, one can cook it like one wants".

The half of the mankind eats rice mainly – you are welcome to join them!

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