Jasmine rice: composition and calorie content, cooking recipes. Useful properties and calorie content of zhmenka jasmine rice Jasmine rice bju

Differences

Why is jasmine rice so good and what features distinguish it from other types of this food product? First of all, we already mentioned the incredible aroma of the rice. Many gourmets are attracted to it. Secondly, one cannot help but note the boiling white long grains of rice, which actually somewhat resemble the delicate petals of a flower. Thirdly, this one cooks very quickly and easily.

Unlike regular jasmine rice, it is quite easy to cook. It does not require a large amount of liquid to prepare. Many Asian cuisine professionals steam this product, completely ignoring the cooking process.

How to cook

As we have already noted, this rice can be steamed or boiled in a regular pan. How to cook jasmine rice correctly? Firstly, it should be taken into account that the water required for cooking is half as much as in the usual case. Take a glass of rice and rinse it under running water. Then pour it into the pan and add water in a 1:1 ratio. Cover with a lid and wait for the water to boil. As soon as this happens, we switch the stove to the lowest mode. We wait fifteen minutes and turn off the heat.

But don’t rush to take out the rice and put it on plates. He needs another five to seven minutes to rest. Simply fluff the rice with a fork and leave it alone for the specified period. To enhance the aroma and add even more piquancy to the taste, it is recommended to add a couple of teaspoons of lemon juice to the finished product.

Excellent shape and delicate taste. Reviews

Jasmine rice holds its shape well after cooking. Reviews confirm this. Housewives also note the incredibly delicate taste. The rice seems to melt in your mouth. At the same time, it does not stick together and does not form lumps during cooking.

Judging by the reviews, experienced housewives have long learned to use this type of rice not only for preparing simple side dishes or pilaf, but also for inventing masterpiece desserts. Many chefs advise flavoring jasmine rice with coconut milk and adding a little cream. The dish will turn out to be independent, amazing in taste and low in calories.

Properties and benefits

Jasmine rice is an ideal side dish for any dish. It will complement both bright exotic cooking, oriental products, and simpler dinners and lunches that are familiar to us. It is recommended to use it even for making sweet desserts.

Jasmine rice retains its shape and dazzling white color even after cooking. From the very first minutes of preparing the product, an incredibly delicate and pleasant floral aroma will begin to spread throughout your kitchen.

Chinese jasmine tea rice

While Thais prefer ready-made jasmine rice, Chinese cooks prefer the culinary process. We suggest you prepare it with jasmine tea. You will need:

One cup of regular long grain rice.
A pinch of salt.
Two teaspoons of strongly brewed jasmine tea.
Half a liter of water.
A little butter.

Add two tablespoons of jasmine tea and dilute with a glass of water. Leave the mixture for five minutes. Grease a pan with butter and pour a glass of rice into it. Pour in “tea” water, put on fire and bring to a boil. As soon as the water begins to boil, reduce the heat to low and wait ten minutes.

This jasmine rice is perfect with fish dishes. It can be flavored with soy sauce or Chinese marinade and used in various salads or for making sushi.

Jasmine rice is a long grain rice variety. It has such a beautiful name for a reason: its grains have an impeccably snow-white color and the smell is as fragrant as the smell of a jasmine flower. It grows mainly in Thailand, where it is considered the basis of Thai cuisine. Attempts to grow this rice in other areas ended in failure, as it subsequently lost its specific properties. Jasmine rice is sold in stores and has a shelf life of six months, after which the grains acquire an unpleasant woody smell and the jasmine aroma disappears.

Benefits of Jasmine Rice

During the cooking process, the rice grains may stick together a little, but this in no way affects its taste, and the ideal elongated shape remains unchanged. Thai cooks believe that this type of rice should not come into contact with water and prefer to steam jasmine rice by wrapping the washed grains in muslin and placing them directly into the steamer.

It is used in the preparation of meat and fish dishes, very often in desserts. This grain crop is very nutritious, as it contains a large amount of starch, that is, carbohydrates (in percentage terms this is about 85%). It also contains proteins needed by the body as building materials. It has been established that for a person’s daily protein intake, approximately 50 grams of rice are needed.

It also contains fats, but in small quantities, and this type of vegetable fat does not accumulate in the body. This grain crop is high in fiber, which helps remove waste and toxins.

Considering these properties, we can say with confidence that the rice diet is very good for weight loss and beneficial for humans. The variety of vitamins (PP, B, E) and minerals (potassium, calcium, sodium, zinc, iodine, sulfur, iron and many others) characteristic of Jasmine rice (and other types of rice) allows its use for various diseases: celiac disease (intolerance to certain proteins), since rice does not contain gluten, for diseases of the cardiovascular system, circulatory system, kidney and sometimes cancer.

Very useful for food poisoning.

Similar Nutrient Profiles

All white rice is processed - its husk (hard protective shell), bran (outer layer) and germ (inner kernel) are removed ().

This deprives white rice of fiber and many nutrients ().

White jasmine rice is produced in this way and falls under the category of white rice.

Although there are many different types of white rice, including basmati, arborio, jasmine and originario, they are all very similar in terms of nutritional value.

The following table compares the nutrients in a 140-gram serving of cooked long grain white rice and jasmine rice (,):

Long grain white rice	Jasmine rice
Calories	160 kcal	181 kcal
Protein	4 grams	4 grams
Fat	0 grams	1 gram
Carbohydrates	36 grams	39 grams
Cellulose	1 gram	1 gram
Calcium	2% of the recommended daily intake (RDI)	2% of RUS
Iron	0% of RUS	2% of RUS

In addition, small amounts of white rice contain small amounts of zinc, magnesium, manganese, copper and B vitamins (,).

However, due to loss of nutrients during processing, white rice is often fortified with iron, thiamine (vitamin B1), niacin (vitamin B3) and folate (, ,).

Summary:
Long grain white rice and white jasmine rice contain very similar amounts of calories, carbohydrates, protein and fiber.

Why is jasmine rice harmful?

Due to the fact that Jasmine rice is a white variety, in general the content of all useful substances in quantity will still be less than the content in colored varieties, for example, in wild black or brown rice.

Despite all the benefits of this grain crop, it has been established that its excessive consumption can also lead to negative consequences. For example, if a person is prone to constipation, this product must be used with caution, as rice helps cleanse the body. All varieties of white rice are foods with a high glycemic index, so they are not recommended for people with a predisposition to diabetes, since abuse of the grain increases the risk of this disease.

Nutritional value and chemical composition of Zhmenka Jasmine rice

The rice brand “Zhmenka” Jasmine retains the maximum amount of nutrients. This rice is grown without using genetically modified organisms, and quality control takes place at all stages of its production.

Jasmine rice contains proteins, fats, carbohydrates and fiber. The vitamin composition includes vitamin B1, B9 and PP, and the chemical composition consists of magnesium, phosphorus, iron and zinc, respectively 0.5; 8.4; 2.4; 11.4%.

100g of Zhmenka Jasmine rice contains:

Proteins – 6.9.
Fats – 0.2.
Carbohydrates – 73.4.
Kcal – 331.

Using Zhmenka Jasmine rice in cooking

Jasmine rice is used to prepare desserts, spicy dishes, oriental dishes, and casseroles. It makes very tasty meat hedgehogs, porridges and pilaf.

When cooked, Jasmine rice becomes dazzling white, the grains are elongated and soft, but at the same time retain their shape. The taste of this rice has a spicy note with a honey-spicy aroma.

Proper preparation of Zhmenka Jasmine rice:

Rinse the cereal thoroughly.
Pour into boiling water in a 1:2 ratio.
Bring to a boil, then add salt to taste.
Cook for 15-20 minutes over low heat, covered.

Preparing rice pudding with lime from Zhmenka rice:

Ingredients:

Two cups of spiced cookie crumbs;
1/3 cup melted butter;
2 glasses of milk;
300 ml condensed milk;
½ cup lime juice (freshly squeezed);
1 cup whipped cream (33%).
Lime zest.

Preparation:

Pour milk, condensed milk, washed Jasmine rice into a thick-walled saucepan and cook over low heat for 25 minutes, stirring continuously until thickened and a homogeneous consistency.
In a separate bowl, mix the cookie crumbs and butter until smooth.
Place the finished crumbs with butter in a baking dish and bake for 10 minutes at 180⁰ C.
When the rice pudding is cooked, add lime juice and stir. Spread the pudding evenly onto the finished crust and cool.
After that, brush with whipped cream and sprinkle with lime zest on top.

Diversify your family's menu with a very healthy and tasty variety of jasmine rice, brand "Zhmenka".

In the video below, watch how to cook spicy sweet pilaf with Jasmine rice:

A variety of long-grain rice varieties has the beautiful name “Jasmine”. Cereals are grown in their homeland - Thailand. This variety is very similar to the famous “Basmati”. Differences are observed only after cooking is completed. If “Basmati” is more crumbly, then “Jasmine” is more likely to stick together.

How to cook jasmine rice

Due to its beneficial properties and subtle honey-milk aroma, jasmine rice is widely used all over the world. During the cooking process, the product acquires a beautiful snow-white color, which makes it even more attractive and attractive with its unsurpassed taste. It goes well with vegetables, fish, black pepper and pineapple, and is used to prepare various dishes. It is in great demand in Eastern countries, where it is a favorite in the kitchen.

place the rice ready for cooking in the pan;
pour boiling water and salt;
Leave the heat on medium until it boils, and then turn it to low;
cook for 15-20 minutes over low heat;
It is not recommended to close the lid during cooking;
after it is ready, transfer the rice to a colander and rinse it again with boiling water;
leave for 10 minutes and all the rice is ready to eat.

It is important to know how many calories are in boiled jasmine rice with and without salt. This makes it easier to create your own diet and dietary menu.

You should know that refined rice (which has undergone thorough chemical treatment for long-term storage) loses its beneficial qualities, is harmful to the body, and can provoke the development of many diseases.

When choosing rice, check the expiration date and processing methods of the product; the quality of the cereal and the preservation of nutrients depend on these indicators. Spraying rice with chemicals during cultivation also leads to the loss of its vitamins and beneficial micro and macroelements.

Attempts to grow this rice in other areas ended in failure, as it subsequently lost its specific properties. Jasmine rice is sold in stores and has a shelf life of six months, after which the grains acquire an unpleasant woody smell and the jasmine aroma disappears.

But Jasmine rice is used almost all over the world. Dishes based on this product are equally successful in Asia, Europe, and other places. Such wide popularity of Jasmine rice is due to its unsurpassed taste and refined milky aroma. This variety of rice is excellent for culinary purposes; you can prepare any dishes from it, such as porridges or oriental pilafs familiar to our latitudes, as well as rather exotic spicy dishes originally from Asian cuisine.

Ready-made Jasmine rice is somewhat different from other varieties. Thus, individual grains often stick together without losing their original shape at all. In addition, during cooking, all grains of rice become dazzling white without any impurities.

The special aroma of rice allows the product to be used not only for first and second hot courses, but also for sweet desserts and other similar dishes. Despite the apparent complexity, you can prepare the perfect Jasmine rice at home.

To do this, the product is first washed in several waters, then placed in a bowl with thick walls, preferably cast iron, and seasoned to taste. Water is added at the rate of one and a half glasses of liquid per glass of dry rice. Then the container should be placed on the highest heat and quickly brought to a boil. As soon as the rice boils, reduce the heat to low, cover the pan with a lid and leave to cook for 20 minutes.

At this time, it is strictly forbidden to look into the container, much less add water to it. When the specified time comes to an end, you can remove the lid and use a large spoon to very carefully “fluff” the Jasmine rice. After that, without heat, under the lid, soak the rice for about ten minutes. If the technology is followed correctly, then within a few minutes after boiling, a stunning aroma will appear in the air, and after some time, perfectly white and tasty rice will become a worthy table decoration.

The benefits and harms of jasmine rice

Unfortunately, careful processing of grains leads to the fact that many beneficial substances lose their natural properties. That is why the benefits of polished rice are significantly less. Unhusked rice can be stored for several years, then it begins to lose its beneficial qualities. Brown rice is considered the healthiest, as it is richer in vitamins and minerals than other varieties, even after processing.

Thanks to the development of innovative technologies, rice is processed with steam, which allows preserving almost all the beneficial properties of Thai rice, namely: starch is digested slowly, which helps increase blood sugar levels; Rice porridge is very healthy for babies; it does not contain gluten; consuming rice bran reduces the risk of developing cancer cells in the intestines; removes toxins and toxic substances from the body; stimulates the production of hormones; strengthens the central nervous system.

Useful and necessary for poisoning, thanks to its unique properties it protects and envelops the walls of the stomach and its mucous membrane. The calorie content of jasmine rice is approximately 336 kcal, thanks to which the body is saturated with energy for the whole day. Its main advantage is that it fits perfectly with other products and has a large amount of nutrients that the body needs.

The calorie content of boiled jasmine rice is approximately 301 kcal; it contains little fat, up to 0.9 g. It is not surprising why it is considered a dietary product and is recommended for consumption for diseases of the digestive system.

Nutritional value and chemical composition of Zhmenka Jasmine rice

100g of Zhmenka Jasmine rice contains:

Proteins – 6.9.
Fats – 0.2.
Carbohydrates – 73.4.
Kcal – 331.

Using Zhmenka Jasmine rice in cooking

Jasmine rice is used to prepare desserts, spicy dishes, oriental dishes, and casseroles. It makes very tasty meat hedgehogs, porridges and pilaf.

When cooked, Jasmine rice becomes dazzling white, the grains are elongated and soft, but at the same time retain their shape. The taste of this rice has a spicy note with a honey-spicy aroma.

Proper preparation of Zhmenka Jasmine rice:

Rinse the cereal thoroughly.
Pour into boiling water in a 1:2 ratio.
Bring to a boil, then add salt to taste.
Cook for 15-20 minutes over low heat, covered.

Preparing rice pudding with lime from Zhmenka rice:

Ingredients:

Two cups of spiced cookie crumbs;
1/3 cup melted butter;
2 glasses of milk;
300 ml condensed milk;
½ cup lime juice (freshly squeezed);
1 cup whipped cream (33%).
Lime zest.

Preparation:

Pour milk, condensed milk, washed Jasmine rice into a thick-walled saucepan and cook over low heat for 25 minutes, stirring continuously until thickened and a homogeneous consistency.
In a separate bowl, mix the cookie crumbs and butter until smooth.
Place the finished crumbs with butter in a baking dish and bake for 10 minutes at 180⁰ C.
When the rice pudding is cooked, add lime juice and stir. Spread the pudding evenly onto the finished crust and cool.
After that, brush with whipped cream and sprinkle with lime zest on top.

Diversify your family's menu with a very healthy and tasty variety of jasmine rice, brand "Zhmenka".

In the video below, watch how to cook spicy sweet pilaf with Jasmine rice:

Jasmine rice is a type of long grain rice. Rice has fully deserved such a subtle name: it differs from its relatives in its immaculate white color and delicate jasmine aroma. This type of rice grows in some countries of Southeast Asia, such as Thailand, Vietnam, Cambodia, and is considered the basis of national Thai cuisine.

This is interesting! Attempts to grow this rice in another territory ended in failure, since it subsequently lost its specific properties. For this, it received the name “Thai rice”, “jasmine rice”, “Asian rice”.

Compound

Jasmine rice is quite nutritious, belongs to the class of complex carbohydrates, and is suitable for proper dietary nutrition. Jasmine rice is hypoallergenic and does not contain gluten or gluten. Among vitamins, the first place is occupied by the B complex of vitamins, the second and subsequent places are occupied by E, PP. There are many more microelements: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, iodine.

Benefit

The benefits of Jasmine rice are due to its composition. Due to its high content of vitamins, minerals and antioxidants, this rice can be consumed for:

dietary nutrition;
diseases of the cardiovascular system;
celiac disease (protein intolerance);
heavy metal poisoning.

Jasmine rice is good for the thyroid gland, circulatory system, and gastrointestinal tract.

Harm

A negative attitude towards jasmine rice is due to its calorie content. Excessive consumption of rice leads to constipation. Exceeding the daily intake of carbohydrates results in extra pounds. Those who watch their diet do not need to be afraid of this. Remember: the main thing in the menu is balance.

How to cook and serve

Jasmine rice is not a capricious crop, but it has its own exceptional nuances in preparation. This rice can be prepared in any way you like: boiled, steamed, stewed. It is used in the preparation of soups, main courses and even desserts.

In Thai cuisine, jasmine rice is cooked exclusively by steaming. It is this cooking method that allows you to preserve the nutrients in full, and the rice remains tender, crumbly and aromatic.

Rice is served as the main side dish for meat dishes and vegetables. As a dessert, rice is boiled together with dried fruits and berries.

How to choose

Jasmine rice is chosen for two qualities: appearance and aroma.

Rice grains should be even, smooth, and elongated. Stains or any change in color indicate damaged goods. The smell of the rice should also be clearly felt through the sealed bag: the jasmine aroma will indicate the correctness of your choice. Damaged goods will smell of low woody notes.

Storage

If stored properly in a dry, airtight container, Jasmine rice can be stored for up to six months. After this time, spoiled cereals will be easy to detect: the grains will begin to turn yellow, become stained, and the milky jasmine aroma will disappear.

Energy value of the product (Ratio of proteins, fats, carbohydrates):

Proteins: 6.61g. (∼ 26.44 kcal)

Fat: 0.58g. (∼5.22 kcal)

Carbohydrates: 79.34g. (∼ 317.36 kcal)

Energy ratio (b|w|y): 7% | 1% | 88%

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Peculiarities

The Thai variety of rice is considered the most elite among its counterparts. Gourmets highly value it for its snow-white color and jasmine aroma. In Asian countries, it is used in many national dishes as a side dish for meat and fish products. By the way, oriental desserts using Jasmine are especially popular. Despite the fact that the birthplace of jasmine rice is Thailand, fields with growing cereals can be found in Vietnam and Cambodia.

Of course, residents of other countries also tried to grow this variety of rice, but, as it turned out, this idea was destined to fail - the grown product did not have the necessary properties. It is for this reason that a real quality variety is called Thai, Asian and jasmine. It is the climatic conditions and the use of certain growing techniques that provide everyone with a recognizable milky aroma and subtle delicate notes in taste.

Boiled rice tends to stick together. At the same time, the shape of each grain is preserved, which opens like a jasmine flower. This feature is due to the groove present on the grain. Cultivation usually begins in autumn (September). The harvest takes place already in December - at this time the rainy season in the tropics begins. It is these weather phenomena that give Thai rice amazing properties.

What does it consist of? How many calories?

The elite Asian variety is quite nutritious. Thanks to the complex carbohydrates it contains, it keeps you full for a long time. This feature allows you to add it to the daily diet for those who are on a healthy diet. The absence of gluten allows children and allergy sufferers to consume cereals.

The calorie content of 100 grams of product is on average 340 calories.

BZHU is as follows: proteins - 7.5 g, fats - 0.2 g, carbohydrates - 76 g. Unlike other varieties of rice, there is a complete absence of water and dietary fiber. The glycemic index of cereals is high - 79 units. Interestingly, GI numbers can change under the influence of long cooking and vice versa. Like any cereal crop, Asian rice contains all the substances necessary for the human body, including vitamins, macro- and microelements, powerful antioxidants, as well as valuable acids.

Chemical composition:

beta-carotene;
vitamin group B - B1, B2, B 5, B6, B9, B12;
vitamin C;
vitamin K;
vitamin D;
vitamin H;
vitamin E;
vitamin PP;
vitamin A;
choline;
calcium;
magnesium;
silicon;
sodium;
phosphorus;
chlorine;
iron;
cobalt;
manganese;
copper;
selenium;
fluorine;
chromium;
zinc.

Beneficial features

The benefits of jasmine rice lie in the rich and valuable composition of the grain.

There are several indications for the use of dishes made from Asian cereals without harm to health:

dietary and sports nutrition;
cardiovascular diseases;
individual protein intolerance (celiac disease) and allergic reactions to gluten;
various types of poisoning;
problems with the gastrointestinal tract;
endocrine system disruption;
oncological diseases.

The fiber preserved during special processing endowed the product with cleansing properties from excess fluid in the body, waste and toxins. Food with similar qualities is simply necessary for people in the fight against extra pounds.

Among the beneficial properties of cereal, we note the following:

strengthens the circulatory system;
improves the functioning of the gastrointestinal tract;
supports the functioning of the thyroid gland;
positive effect on intestinal function due to fiber;
removes harmful substances from the body;
group of B vitamins strengthens hair, nails and improves skin condition;
completely safe for baby food;
alleviates the consequences after poisoning;
stimulates the cardiovascular system;
has a good effect on the central nervous system.

Unfortunately, not everyone can consume this crop as food. For example, diabetics and those who are predisposed to this disease should avoid this variety. This is explained by high glycemic index values, which affect overall blood sugar levels. Also, frequent consumption of jasmine rice will be harmful to those who suffer from frequent constipation.

One rule always remains the main one - compliance with the measure will protect your body from various problems.

Which one is healthier?

Both white rice and white jasmine rice are refined grains because their fibrous and nutrient-rich parts have been removed.

This makes them almost equivalent in composition.

Due to the lack of fiber and protein, your body digests them easily, which can lead to sudden spikes in blood sugar levels ().

One large study of more than 197,000 people found that replacing 1/3 cup (50 grams) of white rice with the same amount of brown rice daily was associated with a 16% reduced risk of developing type 2 diabetes ().

Additionally, people with type 2 diabetes may experience improved blood vessel function by switching from white to brown rice ().

This may be because brown whole grain rice, such as brown jasmine rice, contains fiber, which can help slow the absorption of sugar and minimize its buildup in the blood ().

Brown rice also contains phytonutrients such as flavonoids, anthocyanins and phenolic compounds. These compounds have a wide range of beneficial properties that can support your heart and immune system (, ,).

As a result, whole grain jasmine rice is a healthier alternative to white rice or white jasmine rice.

Summary:
Whole grain or brown jasmine rice may be a healthier choice than white or white jasmine rice.

How to cook properly

The long-grain Asian variety is truly versatile in terms of preparation. The use of grains for second courses is considered quite common for everyone. The most famous dish is, of course, pilaf. Jasmine rice is the perfect ingredient for this. How and with what to cook such an oriental masterpiece is up to the hostess to choose for herself. National cuisines offer pilaf with lamb, pork and chicken. A sweet version with the addition of dried fruits will also be a common occurrence.

When cooking, the product should not be saturated with spices and seasonings.

Otherwise, you will simply interrupt that amazing taste and aroma of Jasmine. The Japanese also did not ignore this cereal representative. Well-known sushi and rolls are prepared on its basis. Also found are sesame rice cakes (nigiri-meshi) and thick boiled jasmine rice cakes (mogi).

How to cook Jasmine

Be sure to rinse the rice under cold water before cooking. Continue doing this until the liquid becomes clear. After this, place the cereal in a colander and leave the remaining liquid to drain. For 400 ml of water you will need 200 g of cereal. Pour water into the pan, salt and add rice, put on high heat. After boiling, reduce the flame. In 15 minutes, the Asian cereal will be ready. The following is very important - after it is cooked, cover with a lid and let stand for 10 minutes. Now it is ready to serve.

Compound

Benefit

The benefits of Jasmine rice are due to its composition. Due to its high content of vitamins, minerals and antioxidants, this rice can be consumed for:

dietary nutrition;
diseases of the cardiovascular system;
celiac disease (protein intolerance);
heavy metal poisoning.

Jasmine rice is good for the thyroid gland, circulatory system, and gastrointestinal tract.

Harm

How to cook and serve

In Thai cuisine, jasmine rice is cooked exclusively by steaming. It is this cooking method that allows you to preserve the nutrients in full, and the rice remains tender, crumbly and aromatic.

Rice is served as the main side dish for meat dishes and vegetables. As a dessert, rice is boiled together with dried fruits and berries.

How to choose

Jasmine rice is chosen for two qualities: appearance and aroma.

Storage

Energy value of the product (Ratio of proteins, fats, carbohydrates):

Proteins: 6.61g. (∼ 26.44 kcal)

Fat: 0.58g. (∼5.22 kcal)

Carbohydrates: 79.34g. (∼ 317.36 kcal)

Energy ratio (b|w|y): 7% | 1% | 88%

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Composition and calorie content

Indian rice contains nutrients, saturated fatty acids, disaccharides, aluminum, copper, riboflavin, thiamine, fiber, dietary fiber, vitamins B, D and E, and water. Raw grain contains approximately 75% starch, which promotes long-term absorption of cooked grain by the body. The blood will be replenished with glucose for a long time.

The calorie content in raw form is 347 kcal per 100 grams of cereal. Boiled rice has a lower calorie content due to the fact that each grain doubles in size when soaked in water. After heat treatment, 100 grams of rice remains at 130 kilocalories. This indicator gives the right to consider this variety a dietary product.

Rice is famous for its rich chemical composition. It is considered a storehouse of vitamins and other substances beneficial to the human body.

The caloric value per 100 g of dry product is 340 kcal. For boiled cereals it is several times lower.

The cereal consists of:

proteins - 8%;
fat - 2%;
carbohydrates - 90%.

A number of useful substances are contained not only in the grain, but also in the grain shell, which is removed during the production of cereals.

Rice bran is rich in:

carotene;
nicotinic acid;
thiamine;
riboflavin;
choline;
pantothenic acid;
pyridoxine;
folates;
tocopherol;
biotin;
folic acid;
microelements (potassium, calcium, silicon, magnesium, sulfur, phosphorus);
fiber;
amino acids.

After grinding, cereals used for culinary purposes are deprived of most of the beneficial substances. Mostly starch remains in it.

The use of the product contributes to:

preventing the development of cancer;
strengthening the cardiovascular system;
normalization of the digestive tract;
improvement of the condition of gastritis, peptic ulcer;
removing waste and toxins from the body;
strengthening the nervous system;
increased brain activity;
increasing vitality;
improving the condition of hair, nails and skin;
slowing down the aging process;
strengthening joints.

Rice is recommended for consumption by pregnant women (in moderation to avoid constipation) and people suffering from obesity.

We suggest you read How to grow indoor jasmine

Jasmine rice - what is it?

Jasmine rice is a type of long grain rice (see photo) that is grown exclusively in Thailand, its homeland. Outwardly, it resembles basmati rice, which is also a long-grain variety. Many cooks wonder what is the difference between these representatives of long grain rice? Basmati rice remains more crumbly during cooking, while jasmine rice tends to stick together without changing its ideal shape. There is also red jasmine rice, which is a worthy substitute for white rice. Jasmine rice is famous for its extraordinary taste and exquisite aroma. That is why it is called “White Jasmine Flower”.

The history of this high-quality rice variety goes back to the distant past. Even 100 years ago, the process of cultivating jasmine rice began, which grew only in the sandy and salty soil of Thailand. At the moment it is popular not only among Thais, but all over the world. Rice is amazing because from a rather simple product, at first glance, you can prepare a huge number of extraordinary dishes. This even includes desserts. Unusual, isn't it? The uniqueness of this product lies in the fact that despite the relatively high calorie content of boiled jasmine rice (365 kcal per 100g), the product is saturated with vegetable fats that do not accumulate in the body.

Benefits and harms

The benefits and harms of jasmine rice is a fairly relevant topic for every modern housewife. After all, we do not want to cause unconscious harm to our own health. Therefore, let's try to understand this issue.

The benefits of jasmine rice are enormous. This variety is rich in useful microelements and vitamins that improve metabolism. This is a real find for the fair sex who watch their figure. There are several reasons why you should include this type of rice in your diet:

for diseases of the cardiovascular system;
with dietary and healthy eating;
for problems with the gastrointestinal tract;
for poisoning of various types;
for diseases of the endocrine system;
for oncological diseases.

Jasmine rice contains fiber, which helps remove waste and toxins from the body. It also contains carbohydrates in large quantities. If you are faced with the problem of intolerance to certain proteins, then know that you can eat this type of rice, since it does not contain gluten.

But, unfortunately, not everyone can supplement their diet with this type of grain, especially people who are predisposed to diabetes. Because it is a high glycemic index product. If you have a tendency to constipation, then it is also not recommended to overuse jasmine rice. Remember that everything should be in moderation. Excessive consumption of even the healthiest foods can negatively affect your health.

Uses of jasmine rice in cooking

The use of jasmine rice in cooking is no longer an innovation. There are many recipes using jasmine rice. This unique type of long grain rice is renowned for its versatility and versatility.

We are accustomed to the fact that mainly main dishes can be prepared from rice. The absolute leader is pilaf. Jasmine rice is great for making pilaf. But every housewife is used to preparing this culinary creation in her own way. Chefs from different cuisines around the world bring their extraordinary recipes to life. You can make pilaf from lamb or pork. Rice is often prepared with vegetables and porcini mushrooms. But nevertheless, for all of us, rice is always associated either with a side dish or with a full-fledged second course. Jasmine rice is unique in that, despite its simplicity, this product produces truly interesting and inimitable haute cuisine dishes.

Many representatives of European cuisine use jasmine rice as a complement to the main dish. Its inimitable aroma and exquisite taste should not be interrupted by a huge amount of spices and aromatic herbs. After all, the highlight is that the milky taste and delicate aroma of jasmine give a special gastronomic touch to even the simplest, at first glance, creations of culinary art.

Let's delve into the Asian flavor. What associations do you have with the cuisine of the Land of the Rising Sun? Most people would agree that sushi is an integral part of Japanese cuisine. Who hasn’t tried Japanese sushi or rolls at least once in their life? For every Japanese, rice is the beginning of everything. It is eaten here instead of bread. Jasmine rice is used not only in making sushi, but also in other dishes, such as:

nigiri-mesi - rice cakes with sesame seeds;
mogi are large cakes made from boiled crushed jasmine rice.

Residents of Thailand cannot imagine their life without this type of grain crop. They use it not only as a side dish for vegetables, seafood, and meat. Jasmine rice often becomes the main dish, you just need to prepare a separate sauce, for example, oyster. Thais never skimp on the amount of hot, spicy spices. This addition gives a special charm to the product.

Also, the popularity of desserts based on jasmine rice is increasing every day. Its delicate milky aroma and pleasant texture allow you to prepare unforgettable desserts and get real gastronomic pleasure. One of the most common desserts is rice with coconut milk. It seems like nothing unusual, but the taste is simply divine.

How to cook properly at home?

How to properly cook delicious jasmine rice at home so that it does not boil over and turn into a paste? How to cook jasmine rice correctly? One of the main features of Thai rice is that during cooking the grains can stick together, but do not lose their ideal shape. There are several correct recipes for preparing jasmine rice.

To do this, you must first thoroughly rinse the jasmine rice (200 g will be enough) under running cold water. Continue all these manipulations until the water becomes completely transparent. Once you are sure that the water in the bowl is not cloudy, drain the rice in a colander.

Then you need to pour about 400 ml of water into the pan, add salt to taste and add the prepared rice there. This mixture should be brought to a boil and then reduced to a minimum. Cook the rice for 10-15 minutes until cooked. An important point: you should leave the boiled jasmine rice covered for about 10 more minutes so that it can brew after you remove it from the stove.

In a slow cooker

First, we carry out the same manipulations as in the first recipe. After rinsing the rice under cold water, you need to place it in a deep, large bowl, first fill it with warm water, and let it brew. Infusion time is approximately 60-90 minutes. Then you need to rinse the jasmine rice again and put it in a special hole in the multicooker for cooking in a steam bath. Add salt to taste. Next, you need to pour water into the bowl and close the multicooker. Based on your multicooker, choosing the appropriate mode, but the double boiler mode is most often used. Approximate cooking time is 40 minutes. After the set time has passed, leave the rice under the closed lid for about 10-15 minutes. The rice turns out more fluffy and much tastier than with regular cooking.

In the oven

First, pre-prepare the rice by washing it thoroughly. When the liquid becomes completely transparent, jasmine rice must be placed in a gastronorm container and filled with the required amount of water. For 400 g of rice you will need 800 ml of liquid. The product should be placed in a preheated oven for about 40 minutes, heating temperature 160 degrees. Once you see that the moisture has evaporated, the jasmine rice is ready to eat. It is recommended to add spices to taste.

Remember that cooked boiled jasmine rice can be stored in the refrigerator for about three days, but only in an airtight container or container.

As you can see, jasmine rice is not only versatile in preparation, but also extremely healthy. Pamper yourself and your family with excellent home-cooked dishes without harm to your health.

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Jasmine rice: benefits and harm

Benefits of Jasmine Rice

It also contains fats, but in small quantities, and this type of vegetable fat does not accumulate in the body. This grain crop is high in fiber, which helps remove waste and toxins.

Very useful for food poisoning.

Why is jasmine rice harmful?

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Origin history and description

Durum elongated Indian rice is not widely used among consumers. Buyers rarely pay attention to Basmati rice due to their lack of awareness about this wonderful variety. The foothills of the Himalayas are considered to be the birthplace of cereals, where this crop has been cultivated since ancient times. Indian yogis prefer the Basmati variety.

The name of this variety literally translated from Hindi means “full of taste.” Initially, any aromatic rice was called Basmati. But gradually the name was assigned to a specific elongated rice of high quality. Since ancient times, representatives of high society in Turkey, Persia, India and some European countries have preferred dishes made from Indian cereals with the addition of dried fruits and vegetables.

According to existing legend, cereal has been grown in India for more than three thousand years, but the first mention of it appeared in fiction in 1766. The Indian poem “Hir Ranjha” tells a tragic story about a quarrel between brothers over land, which describes fragrant rice. India and Pakistan are the main suppliers of cereals. It is in these countries that the most extensive plantations are located. Chinese, European and American farmers are also trying to grow the variety, but the results are not impressive.

We suggest you familiarize yourself with How to quickly germinate dill seeds: proper soaking of seeds agrovoz.su

Indian rice is known as 370, 385 and RSPura. The variety is characterized by long grains, slightly curved, retaining their appearance after cooking. One grain reaches 8 mm in length, reminiscent of a small Turkish saber in its curvature. Before steaming, the cereal has a yellowish color. Milled rice is light in color and even acquires some transparency.

During cooking, the cereal emits an incredible aroma, reminiscent of the smell of popcorn. The distribution of nutty aroma is facilitated by acetyl pyrroline contained in the grain. The smell can be detected even from a hermetically sealed packet of rice.

During the cooking process, the grains increase 2-3 times, while the shape is maintained. Steamed rice does not turn into porridge: after heat treatment, dense grains remain. The finished dish has a sweetish taste, crumbly and dry appearance, and exudes a light nutty aroma.

Numerous reviews from residents of Russia and Uzbekistan indicate that this particular type of cereal is most suitable for preparing pilaf. The grainy and aromatic pilaf looks appetizing and amazes everyone with its taste. Some consumers use boiled rice of this variety to apply face masks. They claim that an amazing cleansing effect is achieved.

Jasmine rice: calorie content, composition of proteins and carbohydrates, benefits, nutritional value

Thai rice, which is known as “jasmine”, is a long-grain white variety of cereal and has an aromatic aroma. It is grown on plantations in the northeastern part of Thailand and Vietnam. In the ancient world, rice was used in medicine, as a tonic for the elderly and sick. Today, it is the most common product in the world.

Composition of jasmine rice

The uniqueness of the composition of jasmine rice is that it is rich in natural fiber, carbohydrates, proteins, vitamins and beneficial elements:

iron;
phosphorus;
zinc;
manganese;
potassium;
magnesium;
calcium.

The benefits and harms of jasmine rice

Thanks to the development of innovative technologies, rice is processed with steam, which allows preserving almost all the beneficial properties of Thai rice, namely:

starch is digested slowly, which increases blood sugar levels;
Rice porridge is very healthy for babies; it does not contain gluten;
consuming rice bran reduces the risk of developing cancer cells in the intestines;
removes toxins and toxic substances from the body;
stimulates the production of hormones;
strengthens the central nervous system.

How many calories are in jasmine rice?

The energy value of rice is quite high and is necessary for human life. It is recommended to be used for diseases of the heart, circulatory system, and the formation of malignant tumors; it absorbs harmful substances and removes them from the body. Useful and necessary for poisoning, thanks to its unique properties it protects and envelops the walls of the stomach and its mucous membrane.

The calorie content of jasmine rice is approximately 336 kcal, thanks to which the body is saturated with energy for the whole day. Its main advantage is that it fits perfectly with other products and has a large amount of nutrients that the body needs.

A rice diet for a week effectively helps with weight loss. It does not contain salt, and also helps get rid of their deposits.

However, it should be noted that jasmine rice is harmful. Excessive consumption can lead to constipation and disorders, cracks and the development of hemorrhoids. The glycemic index of jasmine rice is quite high (60), so people suffering from diabetes are not recommended to consume it.

The nutritional value of jasmine rice depends on its proper heat treatment and cooking method. It is recommended to cook it in thick-walled metal containers (you can also use glass or Teflon). You should not cook in enamel dishes; food will burn in them. Although the Japanese believe that it is impossible to wash rice before cooking, as all beneficial substances are lost, it should be remembered that in this case, pathogenic microbes and microorganisms also get into the food.

How to cook jasmine rice

place the rice ready for cooking in the pan;
pour boiling water and salt;
Leave the heat on medium until it boils, and then turn it to low;
cook for 15-20 minutes over low heat;
It is not recommended to close the lid during cooking;
after it is ready, transfer the rice to a colander and rinse it again with boiling water;
leave for 10 minutes and all the rice is ready to eat.

It is important to know how many calories are in boiled jasmine rice with and without salt. This makes it easier to create your own diet and dietary menu.

Summarize

White jasmine rice is a type of white rice.
Like all white rice, it is highly processed, which results in the loss of fiber and many nutrients.
However, whole grain jasmine rice varieties, which range in color from brown and red to black, may be a healthier option than white rice.
This is because they contain more fiber, nutrients and beneficial plant compounds.

Tags: rice

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