Red rice: what is it, the benefits of unrefined rice, harm to weight loss and its calorie content, properties of unpolished long-grain rice, chemical composition and how it grows

Just a few years ago, red rice was an exotic product for Russians. However, today its popularity is rapidly growing, especially among adherents of proper nutrition and a healthy lifestyle. It is wild red rice that is considered the most useful among other unpolished types of rice, which also retain the valuable bran shell. It is not for nothing that in Ancient China, red rice was available only to noble persons and members of the emperor’s family.

Red rice - what is it?

Red rice appeared on Russian shelves relatively recently. The red color of the cereal is given by the increased amount of anthocyanins (pigments) contained in the shell. This variety is not polished, so it retains beneficial minerals and fiber.

Color varies from pale pink to rich burgundy. The higher the anthocyanin content, the brighter the color of the grain.

Important! Sometimes sold under the guise of red is yeast rice, which changes its natural white color to pink during fermentation by microorganisms.

Peculiarities

During cooking, red rice not only does not lose color, but on the contrary, its shade becomes brighter . Even after prolonged cooking, the grain retains its shape and does not stick together. There are several varieties of this cereal - round, medium and long grain.

When peeled, it loses only the husk, the germ and inner shell are preserved. They contain protein, fiber and most of the vitamins and microelements.

In the finished dish, red rice has a light nutty taste and the aroma of fresh bread.

Eating rice for weight loss

As nutritionists note, this product is effective during weight loss, as it is very nutritious and does not put any strain on both the intestines and the stomach.

The shell contains a lot of fiber, which, when it enters the stomach, increases in size.

A person, having eaten a smaller amount of product, becomes full faster, and the fibers contribute to easy, dynamic movement through the gastrointestinal tract.
Thanks to this, excess fat is not absorbed into the walls of the stomach.

In addition, its energy value is so high that a person does not feel hungry for a long time, but he becomes energetic and resilient to perform physical work or training.

Red rice varieties

In our country, in the Krasnodar Territory, Rubin grows - one of the highest quality varieties of red rice. It has a delicate nutty flavor and dark red color.

Another Ruby - Californian - is grown in the USA. It differs little from the domestic variety, except that the grain is a little shorter.

The French version is called Camargue. It is red-brown in color, with the aroma of roasted almonds.

In Thailand, Cargo is grown in a rich burgundy color. This variety is one of the most expensive and has a light jasmine scent. During cooking, the grains open up, and the dish turns out especially impressive - like small roses with a soft white center.

Red rice with the highest stickiness is cultivated in Japan. It is intended for rolls and sushi, as it boils strongly, holds its shape and gives fish dishes a light piquant flavor. It is called simply - Japan.

The most expensive variety is Devzira. It is grown in Uzbekistan. From germination to the shelf, grain travels a long way - about 2 years. It is peeled, dried, and soaked in a special way. Thanks to the unique technology, Devzira retains its shape when cooked, while increasing in volume up to 7 times. It cooks quickly and changes color from light brown to amber during the process.

Rice and diet

The low calorie content of rice has led to its frequent use in various diets. Some of them promise to get rid of 10 extra pounds in just one week.

Important! Mono-diets based on eating only one food product can harm the body. Having given preference to this method of normalizing weight, you should additionally nourish the body with multivitamins. Only a doctor will help you create a competent diet after studying your tests and health status.

Rice diet

This diet is monocomponent. The entire diet of someone losing weight consists of this grain, and there are two types of such a diet: soft and hard.

Photo source: https://appetitno.net

A milder scheme involves eating rice grains for breakfast, lunch and dinner with various additives.

For breakfast, you can eat rice porridge in water with an apple, orange or grapefruit.
For lunch, boiled rice with stewed mushrooms, stewed carrots or boiled broccoli is suitable. For dinner, you can treat yourself to rice with steamed vegetables, cucumber salad or Greek yogurt. Both diets are considered quite severe, so you should not stick to them for more than five days. These options are perfect for quickly getting yourself in order before an important event, such as a wedding.

Important! When choosing a rice diet, the rate of consumption of clean water per day is at least 2 liters.

Buckwheat-rice diet

Rice and buckwheat complement each other perfectly, since both grains contain a large amount of complementary nutrients. Such a diet is much easier to tolerate than a monocomponent diet, although its effectiveness is no less.

Photo source: https://chudo-dieta.com

The buckwheat-rice diet lasts 5 days, the diet of each of which is built on the same principle:

Breakfast – a couple of fruits;
Lunch – rice porridge with mixed nuts;
Afternoon snack – fresh vegetable salad;
Dinner – boiled buckwheat with boiled chicken breast or steamed fish.

For a snack, you can eat a portion of low-fat cottage cheese without sour cream and without sugar.

Rice and honey diet

This is another strict monocomponent diet, which you should not stick to for longer than 5-7 days. This diet is less dangerous than others, as it contains honey, a storehouse of nutrients.

Photo source: https://www.patee.ru

Attention! The rice-honey diet is contraindicated for those who are allergic to honey and bee products.

The essence of the diet is that the entire diet consists of two elements:

500 grams of rice porridge, which is eaten in five meals.
250 ml of honey drink with lemon, which is drunk in three doses.

Other products cannot be added.

Geisha diet

When you hear the word “geisha,” your imagination immediately draws an image of a miniature, thin woman, almost transparent and immensely charming. They achieved their chiseled forms by periodically adhering to a certain diet:

Breakfast – 0.5 liters of green tea with the addition of 50 ml of milk;
Lunch – 250 grams of boiled brown rice with 0.5 liters of green tea;
Dinner – 250 grams of boiled brown rice with 0.5 liters of green tea.

Photo source: https://geishaofjapan.com

Such a diet can last from three to seven days without harm to the body. During this time, not only the extra centimeters are lost, but also the skin color improves, fine wrinkles are smoothed out and your well-being improves.

Chemical composition

Red rice is one of the healthiest due to its composition.

100 g of product contains vitamins:

A – 0.13 mg;
B1 – 0.43 mg;
B2 – 0.09 mg;
B4 – 1.1 mg;
B5 – 1.58 mg;
B6 – 0.6 mg;
B9 – 0.53 mg;
E – 0.403 mg;
RR – 2.3 mg.

Microelements (content per 100 g):

phosphorus – 252 mg;
potassium – 230 mg;
magnesium – 150 mg;
calcium – 36 mg;
sodium – 12 mg;
manganese – 4.1 mg;
zinc – 1.7 mg;
as well as selenium, fluorine, iodine, chromium.

Antioxidants, amino acids, and a low glycemic index (about 50) allow the use of red rice in therapeutic and dietary nutrition. It is indicated for diabetes, for weight loss, and also for vegetarians as a complete replacement for animal proteins.

How long does it take to cook rice?

Red rice, the recipe for which is practically no different from white rice, differs only in the cooking time depending on the variety and the duration of pre-soaking. For example, Bhutanese red rice is cooked for 45 minutes after the water boils and foam rises.

There is no need to soak the grain beforehand; just remove the husks and add cool water at the rate of 1 part rice to 2.3 parts water. Soaking rice reduces cooking time. It is necessary to wash the rice and put it in a container.

Fill with water so that the surface is covered with a thin layer of water of a few millimeters, leave to absorb the water for a period of 1 to 10 hours, depending on the variety. This method of preparing cereals will bring practical benefits: red rice will become a little lighter, and the shape will not change during cooking.

The product prepared in this way will be good for salads and as an independent dish. On store shelves, red cereal varieties are represented by varieties grown in Russia, Japan, Bhutan, India, the USA, and Thailand. In order not to turn a healthy product into a lumpy porridge, you need to know the intricacies of preparation and strictly follow the cooking time and technology.

The table shows common varieties, recommendations for preparing and cooking each of them:

Variety of rice	Pre-soak	Cooking time
Bhutanese rice	Not required	45 min
Red Fergana rice	Soak for 8–9 hours.	35 min
Ruby	Soak for 2 hours.	40 min
Chungara	Soak for 3 hours.	30 min
Japan	Soak for 2.5–3.5 hours.	35 min
Kora-koltak	Soak overnight	35 min
Red fragrant rice	Soak overnight	15 minutes

Calorie content and BZHU

Composition per 100 g:

proteins – 7.6 g;
fats – 2.4 g;
carbohydrates – 69 g;
fiber – 9.1 g.

The calorie content of dry rice is much higher than that of cooked rice. This is because it absorbs a lot of water during cooking. Dry – 350-390 kcal per 100 g, cooked – 100-120 kcal.

How suitable for weight loss

Due to its composition and low glycemic index, nutritionists recommend red rice for weight loss. This cereal belongs to complex carbohydrates, so satiety from it comes quickly and lasts a long time, which allows it to be used as part of numerous diets and as a monoproduct for emergencies.

Thanks to the fiber contained in large quantities in the shell, red rice does not burden the digestive system, but reduces appetite. Dietary fiber ensures rapid movement of food in the intestines, and high energy value ensures good performance and endurance.

Important! Mono-diets have a bad effect on health and well-being, so you can resort to them only under the supervision of a doctor and in the absence of contraindications.

Are there any contraindications for use?

The only reason to give up red rice completely is its individual intolerance. Although this phenomenon is extremely rare, since all varieties and types of rice are hypoallergenic foods. Due to the absence of gluten, red rice is not prohibited even for those suffering from ciliacia, for whom rye, wheat, oats, and barley are contraindicated. It is better to consume this type of rice no more than once a week if you have low blood pressure, liver and kidney diseases.

Note! Do not confuse unpolished red rice (a minimally processed grain) with fermented red rice. The latter is just white, polished, red-colored refined rice that has been attacked by fungal bacteria such as Monascus. Due to fermentation processes, it acquired a burgundy-brown hue.

This rice is not cooked, but is used as a seasoning, food coloring in the meat industry and as a component of some dietary supplements. It is widely used in Chinese folk medicine. However, it is important to note that fermented or yeast rice is prohibited in EU countries due to many contraindications. Among them: pregnancy, lactation, childhood, kidney or liver failure, incompatibility with certain products (for example, citrus fruits), etc.

Recipes for healthy eating

Chicken thighs with rice in a frying pan

24.6 g Protein
13.2 g Fat
58.7 g Carbohydrates
452 kcal

80 min.

#second course
#polka dots
#chicken
#turmeric
#poultry
#dinner
#roasting
#vegetable oil
#onion
#rice
#butter
#spices
#dinner
#garlic

Other recipes

Beneficial properties for the human body

Thanks to its high-quality composition, the cereal:

improves the functioning of the gastrointestinal tract and cleanses the body;
increases hemoglobin levels and stimulates the production of red blood cells;
increases joint mobility;
normalizes metabolism;
strengthens the immune system, supports performance;
preserves youthful skin, hair, nails;
prevents the development of heart attacks and strokes;
supports the functioning of the reproductive system.

When consumed regularly, red rice prevents the deposition of salts in joints, stabilizes blood pressure, and promotes the production of insulin. Thanks to antioxidants, cereal reduces the concentration of free radicals, which helps reduce the risk of cancer.

What is red rice used for?

This cereal is used not only in cooking, but also in cosmetology and traditional medicine recipes.

For cosmetic purposes they do:

whitening and anti-aging masks;
tonic for cleansing facial skin;
Rice ice against puffiness and bags under the eyes.

In folk medicine, a decoction, cooked and raw grain, and its sprouts are used. The recipes are aimed at maintaining immunity, cleansing the body, treating joints and infections.

The cereal is indicated during pregnancy and breastfeeding, since the substances it contains benefit both mother and baby. For example, vitamin E contributes to the mental development of the baby both before and after childbirth. Mom, without overloading her stomach, is full of strength and energy. In addition, red rice helps eliminate heartburn, which is a common problem in late pregnancy.

Important! By grinding grains, you can get the most valuable flour, which is added to regular flour when baking. It will give dishes a unique taste, aroma and increase the benefits of finished products.

Benefits and harms

Boiled rice energizes the human body well, ensuring the smooth operation of all its systems. Vitamins improve digestion, hair and nails.

But these are not all the advantages of cereals:

Rice decoction has an enveloping effect. This property is required to relieve pain in patients with gastric and duodenal ulcers.
The presence of fiber in it improves the intestinal microflora. This reduces the risk of diabetes.
Low-calorie rice promotes weight loss.
Removes toxins.
Rice does not contain salt and is good for kidney and gallbladder pathologies.
The high content of dietary fiber removes waste products and removes cancer cells.
The minimal amount of sodium makes it possible for hypertensive patients to consume rice.
Brown rice contains neurotransmitters that prevent brain diseases.
Antioxidants lower cholesterol.
Contains complex carbohydrates that can keep you feeling full for a long time.
Rice water has diuretic properties.
Tryptophan and lecithin improve metabolism.
Rice decoction helps remove phlegm from various types of cough.

In addition, rice dishes improve digestion, reduce acidity, and control thyroid function.

Rice is a hypoallergenic grain, so it is the first one given to babies for complementary feeding. If a person does not have an individual intolerance to the product, then it must be included in their diet. But moderation should be observed, since the product contains starch, which reduces intestinal motility and causes constipation. After eating a dish made from any type of rice, it is recommended to drink water, then this trouble can be avoided.

Red Rice Recipes

Porridges, pilafs, first courses, side dishes, sushi, puddings, casseroles and desserts are prepared from this grain.

Red rice goes well with vegetables, fish, seafood, chicken and pork. It is perfectly complemented by seasonings and herbs. The own taste and aroma of red rice is the basis for the flight of culinary imagination.

Several delicious dishes with red rice will diversify the menu and add sophistication to the traditional table.

Red rice with mushrooms and vegetables

Cooking time – 60 minutes, calorie content – 150 kcal per 100 g, quantity – 3 servings.

Ingredients:

red rice - 1 tbsp.;
porcini mushrooms – 400 g;
carrots – 1 pc.;
bell pepper – 2 pcs.;
onions – 2 medium onions;
garlic – 3 cloves;
salt, ground black pepper, herbs - to taste.

Preparation:

Rinse the rice and cook until done according to the instructions on the package, adding salt.
Boil mushrooms in salted water.
Cut the carrots, bell peppers, and onions into cubes and fry for 5-7 minutes with olive oil over medium heat.
Add the unpeeled garlic cloves to the vegetables and fry for another 3 minutes.
Add boiled mushrooms to the vegetables and fry for another 10 minutes. Add spices.
Place the finished rice in a frying pan with the mushrooms and vegetables, cover with a lid, and simmer for 5 minutes.
Serve sprinkled with herbs.

Steamed red rice urchins with tzatziki sauce

Cooking time – 65 minutes, calorie content – 280 kcal per 100 g, quantity – 4 servings.

Ingredients:

red rice – 150 g;
low-fat minced meat – 500 g;
water – 1/3 cup;
salt, ground black pepper, garlic powder - to taste.

For the sauce:

cucumber – 1 pc.;
sour cream – 100 g;
garlic – 3 cloves;
salt, pepper - to taste;
olive oil – 1 tbsp. l.

Preparation:

Boil the rice until half cooked and rinse with cold water.
Mix minced meat with 1/3 of rice, add spices.
Salt the remaining rice.
Roll the minced meat into balls 4-5 cm in diameter and roll them in rice.
Steam for 20 minutes in a saucepan, double boiler or slow cooker.
For the sauce: chop the cucumber on a coarse grater, squeeze and mix with sour cream. Add chopped garlic, olive oil, spices.

Serve hedgehogs with sauce, garnished with herbs.

Cottage cheese casserole with red rice and fruits

Cooking time – 90 minutes, calorie content – 176 kcal per 100 g, quantity – 8 servings.

Ingredients:

cottage cheese – 400 g;
red rice – 150 g;
eggs – 4 pcs.;
red apples – 2 pcs.;
seedless raisins – 50 g;
sugar – 100 g;
salt – 1/3 tsp;
vanillin - on the tip of a knife;
butter for greasing the mold.

Preparation:

Boil the washed rice until half cooked with salt added.
Blanch the raisins for 5 minutes.
Mix the yolks with cottage cheese, half the sugar and vanilla. Add raisins.
Beat the whites into a strong foam with the remaining sugar.
Place half of the apples, cut into slices and peeled from the core, on the bottom of the greased form.
Cool the rice, mix with the curd-yolk mixture, and place on the apples.
Arrange remaining apple slices evenly.
Gently spread the whipped whites on top with a spoon.
Bake for 30 minutes in an oven preheated to 180°C

How to cook properly

The usual ratio of rice to water is 1:2. If the packaging indicates different proportions, you should adhere to them, since different varieties increase in volume differently and require different amounts of water.

The cereal is thoroughly washed with cold water, and then cooked over low heat under a lid for 20-40 minutes, depending on the variety. After turning it off for 3-4 minutes, the rice “arrives”.

Important! Rice is best cooked in a thick-walled frying pan or cauldron. The glass lid allows you to control the process without opening it.

How to choose the right rice

Photo source: https://orebenke.info

The health benefits and taste characteristics of rice dishes directly depend on the quality of the raw materials. The fresher the rice grain, the more beneficial it is for the body, and the more conscientious the manufacturer, the more stages of purification from impurities the product has gone through. A few simple tips will help you avoid mistakes when choosing cereals:

Attention to packaging

First of all, the packaging must be inspected for integrity: check for signs of opening, re-sticking of the label or resoldering of the packaging seams.

Any packaging must contain information about the manufacturer and date of manufacture.

If the cereal was packaged from a large container, then the consumer packaging must contain data on the date of packaging. It’s a good sign if GOST is on the packaging.

Any packaging must be clean, not torn, without traces of dust and dirt. A careless attitude towards the container can lead to the fact that when opened, all microbes will immediately end up in the product itself and on your kitchen table.

Looking for impurities

Be sure to shake the bag a couple of times in different planes and inspect it for impurities: grains that differ in color and size, larvae, sand, insects, dry grass, and so on. The presence of impurities of plant origin indicates the dishonesty and low culture of the manufacturer.

If you find traces of the presence of insects, larvae, etc., you should immediately refuse to purchase this product, as it may be hazardous to health. You can report such a product to the store manager or salesperson so that they can immediately remove it from the shelf.

My years are my wealth

This phrase applies only to basmati, which, when properly stored, only becomes more aromatic and tastier, but it cannot be stored for longer than 18 months. All other varieties of rice lose their consumer properties during storage and become less healthy. Other types of cereals can be stored for 16 to 18 months, so you should carefully pay attention to the production date indicated on the product. Otherwise, it may turn out that a product purchased for future use will turn out to be unsuitable for consumption in a month.

When purchasing rice cereal, you should give preference to trusted manufacturers whose products you have already tried and were satisfied with. If you decide to purchase a new brand, do not rush and treat the whole family to this rice; it is better to first prepare a small portion for testing.

Product reviews

Here are a few reviews about red rice.

Ekaterina, 28 years old, Moscow: “I’ve wanted to try red rice for a long time, but I was too sorry for the money. I don't regret it anymore. The taste is extraordinary. The color is, of course, unusual, but very useful.”

Tatyana Viktorovna, 56 years old, Saratov : “Due to my age, I already have some diseases and are overweight. The endocrinologist advised me to add boiled red rice to my diet. It was unusual at first. Now I can’t even imagine pilaf with white rice. And digestion improved. I won’t say, of course, that I’ve lost a lot of weight, but I also have a sweet tooth.”

Alexander, 34 years old, Tyumen: “In our latitudes there are not enough vitamins, especially in winter. As an athlete, nutritious nutrition with a high content of protein, vitamins and minerals is very important to me. Red rice gives me everything I need and more energy.”

How much liquid do you take per glass of cereal?

After the rice is prepared for cooking, it is necessary to accurately measure the amount of water. This determines how much the cereal will boil, and whether the side dish will crumble or stick together into an unappetizing lump. The amount of water for cereals does not differ from other varieties of rice cereals: for 1 part of rice take 2.5 parts of water. You need to keep in mind that high heat on the stove will not help cook the side dish faster.

The water will evaporate and the rice will become dry or burnt. You will need to add half a glass of warm water and cook for another 15 minutes. A little advice for novice housewives: to make the rice fluffy, you can use not 2.5, but 4 parts of water. When the rice is ready, all that remains is to drain the excess liquid and add olive oil. The rice is guaranteed to crumble and shine appetizingly.