17-12-2009
As crop rice is one of the oldest food crops. Its domestication occurred around 9 thousand years ago.
More than 7 thousand years ago the figure had grown as a food crop in South-East Asia in large areas of modern India and China. On the territory of the Caucasus and Central Asia began to grow rice in the II-III centuries. BC. e. in Europe and Ukraine rice, as the crop came in VIII. Mr. e.
The same type of rice, processed differently, has a different color, taste, nutrition and cooking times. In zamisimosti of treatment depends on rice price. Today the share of brown rice (minimum treatment with preservation of most of the nutrients of grain), white rice (polished snow white rice - the most common type of processing) and steamed rice (specially treated with steam in order to retain vitamins and minerals in the grain, rather than shell Bran Finisher ).
In Asia, brown rice, eat mostly children and the elderly, while in Europe and America appreciates his supporters a healthy lifestyle for the high content of nutrients compared to conventional rice. Brown rice processing preserves the nutritional Bran Finisher shell, which explains its unusual light-brown color. It is much healthier than white rice, because the lion's share of nutrients is contained in the shell grain. However, the shelf life of such rice is reduced due to the fact that the grains remain oily wrapper.
From a grain of rice produced cereals and starch from rice embryos are oil, so if you decide to buy rice, need to determine what specific goals, because this figure is used for different purposes. When cooking rice important factor is choosing the right variety of rice. In China and Japan produce wine and the national alcoholic beverage of sake and special sweets for the tea ceremony. Of rice straw produced rice paper, cardboard, wicker products, and rice bran are used as animal fodder. More air makes rice, very tasty with caramel, and sometimes it is formed in a caramelized tiles, like almonds.
