How to choose rice for cooking and eating?
Rice is healthy and nutritious. Many people use rice because of the taste, the absence of yeast and gluten. All types of rice do not contain gluten, so they are suitable for people who want to reduce the amount of this protein in their diet. Rice contains a lot of carbohydrates which are slowed down by the fiber content. Carbohydrates are complex components that take a long time to digest. That is why glucose from such food gradually enters the bloodstream. This prolongs the feeling of satiety by giving more stable energy during the day. Rice is rich in B vitamins (especially folic acid and potassium, calcium, magnesium, phosphorus and nickel). People with nickel allergies should be more careful when consuming rice. Rice contains serotonin (happiness hormone). White rice and wholemeal rice contain the same amount of serotonin. Rice is very high in calories. Even unrefined whole grain rice is completely absorbed by carbohydrates. For these reasons, rice should be eaten in moderation.
Snow-white rice – a delicious food, although similar in composition to white bread. It is a refined type of food with a high glyco-chemical index. White rice contains 78% of the amount of simple carbohydrates (which are almost instantly converted into glucose in the body). White bread, for example, contains 50% carbohydrates. In the skin of the grain are all the useful substances of rice. The membrane is removed by heat treatment. The rice becomes snow white. There is little fiber in such food because the fiber stays in the membrane. That is why white rice is cooked for 6 to 8 minutes. Integral rice is cooked for 25 to 40 minutes.
Brown or red rice is the best choice because this is an unrefined type of rice. Rice is a high calorie food so you should be moderate and just pay attention to the portion sizes.