The nutritional value of rice
The Dutch are natural potato and bread eaters. However, rice is also regularly on the menu. How do you make a choice between all those different types of rice and what is actually healthy?
Rice is a type of grass and, like all other grains, belongs to the grass family. The Latin name is Oryza Sativa. Rice is rich in healthy nutrients such as fiber. Especially brown rice.
In addition, rice is a source of multiple carbohydrates and contains rice proteins, B vitamins and minerals such as potassium and phosphorus. Because there is virtually no sugar, fat or salt in rice, it fits perfectly into a healthy diet.
Worldwide people eat 235 grams of rice per person per day, but in the Netherlands that is only 11 grams. We mainly eat long grain rice (indica). This comes mainly from the United States and sometimes from former European colonies such as Suriname.
brown rice
The brown skin around the rice gives the brown rice a nice full taste. It is a source of fiber and is therefore the whole grain and therefore healthy variant of rice. One serving of brown rice contains 18 percent of the daily recommended amount of fiber.
White rice
If you strip brown rice of the fiber-rich membrane, you will be left with white rice. White rice is often further processed. To yellow rice or dessert rice, for example.
pandan rice
Pandan is from Thailand. The long grain rice has the nutty scent of the pandan palm and has a smooth, full taste. This taste is created by soaking young rice in a decoction of pandan leaves.
Basmati rice
Basmati rice is grown in India. It is a long grain rice with a full, refined taste. Basmati means ‘the fragrant’.
Yellow rice
A white rice colored with turmeric, also known as turmeric or turmeric, is called yellow rice. The turmeric gives the yellow rice a slightly bitter, peppery taste.
Desert rice
In general, dessert rice is made from broken white rice. The broken grain quickly absorbs a lot of moisture and has a shorter cooking time.
Sometimes, for dessert rice, round-grain glutinous rice is also used. This grain of rice also becomes soft and sticky after cooking: it absorbs a lot of moisture. Dessert rice is also called pudding or porridge rice.
Risotto rice
In the Netherlands we also eat short grain rice: the japonico, better known as risotto rice. In Europe, this rice is grown in Italy, Spain and Greece. This round grain rice absorbs a lot of moisture during cooking. That makes it soft and creamy.
save
Keep rice cool, dark and dry. Then it can be kept for a year. Opened packs of rice are best stored in closed storage containers. Light and oxygen make brown rice in particular quickly rancid.
Inspiration for the kitchen
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