For Aziiya's people this cereal - subject to worship. The drinking bowl with rice moves separately from other dishes and takes a place of honor in the center of a table. At all rice is a food basis nearly for a half of the population of the globe. Why this product is so popular?
What country to consider the homeland of rice - it is unknown. It is possible to assume that rice is obliged by the origin to the glaciers which left behind marshy space. It also gave rise to origin of rice culture. Rice is considered the only culture which is not afraid of floods, and on the contrary considers water the favorable environment for maturing. Cultivation of 1 kg of rice requires about 4 thousand l of water.
All variety of grades of rice is divided into three classes: long-grain, srednezerny and kruglozerny. Those, in turn, are subdivided into a set of versions: jasmine, Basmati, dessert, wild, black, red and many others. Each grade has the taste and aroma.
Rees can really call one of the most nutritious products. It is vitamin-rich the B,E,PP groups. Manganese, potassium, phosphorus, calcium, iron, magnesium, copper, selenium and zinc are its part. However properties of grain differ depending on extent of processing. The most useful rice - brown. The minimum processing keeps a grain cover in which valuable substances are concentrated. Further there is a steamed rice - from it when cooking vitamins and minerals are not washed away. For making sushi of the Japanese cooks train to boil rice within half a year, and sometimes longer. It is really difficult process. To start grain of especially sticky grade of "nishika" carefully wash out, then steam and only then cook in a special risovarka with addition of vinegar, sugar and salt.
Malaysia, China, Vietnam do not salt rice and do not flavor with seasonings not to destroy natural aroma. Often use as bread, give to soup and second courses. Besides, in these countries desserts are popular: rice balls in caramel, rice Chupa Chups and even cakes.
Perhaps, from the European countries rice to a bolsha of all is loved in Italy. Risotto is considered the most popular Italian dish which preparation has no postulates.
At the request of risotto can be meat or vegetarian, liquid or dense, spicy or gentle. Often risotto is called the Italian pilaf though from the culinary point of view of difference in preparation of these dishes are very big.
What country to consider the homeland of rice - it is unknown. It is possible to assume that rice is obliged by the origin to the glaciers which left behind marshy space. It also gave rise to origin of rice culture. Rice is considered the only culture which is not afraid of floods, and on the contrary considers water the favorable environment for maturing. Cultivation of 1 kg of rice requires about 4 thousand l of water.
All variety of grades of rice is divided into three classes: long-grain, srednezerny and kruglozerny. Those, in turn, are subdivided into a set of versions: jasmine, Basmati, dessert, wild, black, red and many others. Each grade has the taste and aroma.
Rees can really call one of the most nutritious products. It is vitamin-rich the B,E,PP groups. Manganese, potassium, phosphorus, calcium, iron, magnesium, copper, selenium and zinc are its part. However properties of grain differ depending on extent of processing. The most useful rice - brown. The minimum processing keeps a grain cover in which valuable substances are concentrated. Further there is a steamed rice - from it when cooking vitamins and minerals are not washed away. For making sushi of the Japanese cooks train to boil rice within half a year, and sometimes longer. It is really difficult process. To start grain of especially sticky grade of "nishika" carefully wash out, then steam and only then cook in a special risovarka with addition of vinegar, sugar and salt.
Malaysia, China, Vietnam do not salt rice and do not flavor with seasonings not to destroy natural aroma. Often use as bread, give to soup and second courses. Besides, in these countries desserts are popular: rice balls in caramel, rice Chupa Chups and even cakes.
Perhaps, from the European countries rice to a bolsha of all is loved in Italy. Risotto is considered the most popular Italian dish which preparation has no postulates.
At the request of risotto can be meat or vegetarian, liquid or dense, spicy or gentle. Often risotto is called the Italian pilaf though from the culinary point of view of difference in preparation of these dishes are very big.
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