Elite brand rice

To buy the ELITE rice

Rice can be prepared in several ways. Depending on what rice - friable or not really - you want to receive, we choose not only a grade of rice and a way of preparation. The majority of recipes suggests to presoak before cooking rice in water at several o'clock or for the night. Besides, rice can be fried before cooking to transparency, and only after that to fill in completely with water or broth. To cook on small fire under a cover and not to disturb. In this case a kernel rice is guaranteed to you against a kernel, friable.

Rice is not only grain and a set of dishes on its basis though the most popular use of rice, of course, pilaf. At children what pilaf uses bigger popularity the popped rice glazed by sakharo - patochny syrup. Receive it, creating special conditions under which water in grain heats up and instantly evaporates, as a result of it grain "explodes". Rice flour is used for baking of bread and production of rice vermicelli which differs from usual wheat vermicelli in lack of gluten - protein, on which at some people an allergy. Except grain from rice receive starch which differs in low viscosity. Receive alcohol and vodka from rice: the Japanese vodka to Saca with a strength of 16 - 18% whom use hot, and Chinese vodka maotay with a strength of 60% . From rice bran receive oil which is used in cosmetology. Learned to do building materials of rice straw and pod and to receive biofuel.

Rice long and rice short. Depending on are long rice is long - grain, srednezerny and kruglozerny. Long - grain rice does not stick together when cooking and absorbs moderate amount of liquid. Rice with average and especially round grain when cooking sticks together therefore it is used for preparation of puddings, baked puddings, pies. Rice is divided also depending on processing. At the same time emit polished white rice, brown not polished rice and the steamed rice. Long - grain and srednezerny rice happens both white, and brown, round white is more widespread. Polished rice is most popular, time of its preparation is minimum, but on the content of vitamins and minerals it loses not polished as when grinding the films containing a large amount of vitamins, mineral substances and cellulose are removed. Brown rice is popular with supporters of healthy food. The nutritious cover of such rice kept at weak polishing gives to grains light brown color and soft nut taste. It cooks longer white, in the prepared look not such soft also is more expensive than white. The steamed rice has an amber - yellow shade, it is translucent. Steam not brought down rice, at the same time to 80% of vitamins and minerals of an otrubevy cover passes into grain. It favourably differs in it from polished. The yellowish shade of rice disappears at preparation, and it becomes same white as polished, but boils soft more slowly.