White rice is known as one of the most important cereals worldwide and contributes very effectively to the caloric intake of today’s human diet.
It is the source of one fifth of the calories consumed in the world and in countries such as Bangladesh and Cambodia, it can represent almost three quarters of the population’s diet.
This cereal can be found in up to 4,000 varieties, grouped into four large groups according to color: brown rice, red rice, black rice and white rice.
A remarkable difference
White rice is one of the most widely used types of rice in the world and is the most commercialized rice. Unlike brown and other types of rice, this one is previously polished to free it from the covering that protects it (which becomes bran), thus eliminating oils and enzymes and obtaining a grain of rice suitable for storage for months.
Today, you will know more about this important food whose properties and nutritional content have made it one of the main ingredients in the global cuisine. Read on and find out what we have for you!
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One of the essential foods
White rice is by far the most consumed food not only in Asia and Latin America, but all over the world. This husked rice is used for countless meals and cooked in different styles such as the ones described below:
In Asia, fried white rice is very popular, and many national dishes consist of rice cooked in this way. We can find fried rice dishes such as Kimchi in Korea, Omurize in Japan, Chinese Holkien, Yangzhou and Yin Yang fried rice styles. Also, Nasi Goreng is the main rice dish in Malaysia and Indonesia ; while in Latin America, Peruvian Chaufa Rice is the most popular fried rice.
Rice bowls are very popular in Asia. These are dishes that include rice, vegetables and pork, fish, lamb or beef. The Korean Hoe-Deopbap is a perfect example of this kind of dish, as are the Japanese dishes Chazuke and Donburi. In India, Dai bhat and Panta Bhat are the main rice dishes; the Hainanese chicken rice is part of southern China menu; and, in America, some popular rice bowls dishes are the Loco Moco in Hawaii; and Red Beans and rice or Rice and Gravy are very representatives of Louisiana Cajun cuisine.
Rice porridge are dishes made with rice cooked in excess water. They are usually accompanied by meats and vegetables such as Congee or Juk; although they also come in sweet flavors such as rice pudding or Arroz con Leche.
This way of preparing white rice comes from Asian cuisine. In Korea, we can find dishes such as Jumeok-bap or Gimbap; in Japan, Onigiri and Sushi are very popular; in Indonesia, Lemper is a perfect example of this rice style preparation, in addition to Zongzi from China.
Rice cakes and desserts
Some desserts and cakes in which rice is used are Mochi, a dessert made with japonica-type glutinous rice; Tteok, rice cakes accompanied with nuts, fruits, flowers, and namul (green herbs); Yaksik, glutinous rice boiled with chestnuts, jujubes, and pine nuts; and a dessert made of steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains named Yeot.
Nutritional properties of white rice
Among the cereals, white rice ranks highest in terms of energy intake in calories as well as protein.
White rice can be a sustenance food, despite its low riboflavin and thiamine and mineral content, and provides higher caloric content and more protein than wheat and corn.
As far as health benefits are concerned, white rice is considered very favorable to the human body as it contains most of the nutrients and is rich in omega-6 fatty acids, which are known for their pro-inflammatory properties.
Some studies have shown that white rice consumption lowers blood cholesterol levels, although this mostly occurs with greater effect when rice is consumed with the bran layer.
A delicious easy-to-make white rice dish
Now, it’s time to make a delicious meal. Here is this amazing white rice and vegetables recipe you will love to prepare.
- 1 1/2 cups of white rice soaked in hot water and drained.
- 3 tbsp. of unsalted margarine.
- 3 1/4 cups of water.
- 1/4 white onion.
- 1 clove garlic.
- 1 cube(s) of Chicken Bouillon.
- 1 cup of carrot, cooked and diced.
- 1 cup of cooked peas.
- Drain and dry the rice thoroughly. Melt the unsalted margarine and fry the rice until lightly browned.
- Separately, blend 1 cup of water with the onion, garlic and chicken bouillon cube.
- Pour all the last step ingredients into the pot with the rice and cook over medium low heat for 5 minutes.
- Add the rest of the water, increase the heat and wait until it comes to a boil.
- Reduce the heat to the minimum, cover and cook over low heat for 15 minutes.
- Add the vegetables, mix carefully, put the lid on and cook for 10 more minutes or until the rice is well cooked and the water has evaporated completely.