{"id":14150,"date":"2017-03-10T10:53:34","date_gmt":"2017-03-10T09:53:34","guid":{"rendered":"http:\/\/www.foodtastic.at\/en\/2017\/03\/10\/der-heilsame-reis\/"},"modified":"2017-03-30T15:36:12","modified_gmt":"2017-03-30T13:36:12","slug":"der-heilsame-reis","status":"publish","type":"post","link":"https:\/\/www.foodtastic.at\/en\/2017\/03\/10\/der-heilsame-reis\/","title":{"rendered":"Rice Soups Deluxe!"},"content":{"rendered":"

Congee, rice porridge, milk rice or milk rice soup. Last weekend, I participated in a TCM (Traditional Chinese Medicine) and yoga workshop and learned much about the healthy properties of rice and since then, I've cooked\u00a0some type of rice dish every single day. Today, I would like to introduce to you a Thai breakfast soup called chokh and an Ayurvedic lemon and rice soup.<\/p>\n

<\/p>\n

The range is wide: light to dark to black, long and short, wild, basmati, wholegrain, pearl, parboiled or polished. Exactly, it's all rice!<\/p>\n

Rice is the most important staple diet for half of humankind: in Asia, around 120kg of rice are\u00a0eaten per person per year. Interesting fact: 95% of the rice consumed\u00a0in the world is eaten in the same country it is grown and only 5% are traded on the world market.<\/p>\n

Botanically, rice is a seed of the grass species and belongs in the category of cereal grains. The most popular types are long-grain and short-grain rice. Rice originated in China, where it was cultivated for the first time 7000 years ago.<\/p>\n

Rice isn't really a water plant. But years of agriculture combined with floods forced\u00a0the plant to adapt. An advantage of being grown in water is the absence of vermin. Rice can only be cultivated\u00a0in countries with a humid and warm climate, where 80% of the yield is water-grown. Per year, between one and three harvests are possible. In dry regions or mountainous areas with high humidity, rice can also be grown dry. But the most well-known images of rice cultivation are those of rice terraces in Bali. This type of cultivation is also practiced in Japan and China.<\/p>\n

\"Reis-Duo\"<\/p>\n

A\u00a0healthy grain<\/strong><\/p>\n

Rice has the highest starch content of all the grains. Grains in general are rich in carbohydrates. Starch presents a nutritional advantage - it is released into the bloodstream very slowly and therefore only effects a slow, gradual rise in blood sugar. This makes you feel full for longer.<\/p>\n

Rice contains a lot of fiber, which induces a longer chewing process. Fiber is essential for our bodies: it absorbs water and expands, reducing the time harmful substances are in contact with our intestine's mucus membrane and increases the muscular peristalsis.<\/p>\n

Rice contains minerals - iodine, iron, magnesium, phosphorus as well as potassium, which has a dehydrating effect. The protein and fat content of rice is extremely low, but the proteins are made of essential amino acids, making rice a top energy provider for us.<\/p>\n

Rice also has tons of vitamins: B1, B2, B6 and vitamin E. B vitamins fortify\u00a0the nerves and are a good stress reducer. The niacin contained in rice strengthens your immune system and wards off allergies.<\/p>\n

Rice is also gluten-free and therefore perfect for coeliacs and\u00a0people with gluten intolerance. Many gluten-free products are made from rice meal or rice flakes.<\/p>\n

How do you cook rice?<\/strong><\/p>\n

Bring a pot of lightly salted water to the boil. Generally, you should be using two cups of water to each cup of rice. Add the rice, briefly bring to the boil and then reduce the heat. Cover with a lid and simmer over a low heat until the water has been completely absorbed. The cooking time of rice varies depending on the type. Parboiled rice (like basmati) usually requires a cooking time of around 15-20 minutes. Wholegrain rice takes much longer, sometimes up to 35 to 40 minutes, wild rice even up to 45 minutes.<\/p>\n

Cooked rice keeps in the fridge, covered, for up to 4 days. And if you're interested in one of those amazing TCM and yoga weekends I mentioned, check out\u00a0Nina Mandl <\/a>\u00a0's site.<\/p>\n

Photos (c) Julia Stix<\/a> for Maxima Gourmet Extra, December 2016 issue.<\/p>\n","protected":false},"excerpt":{"rendered":"

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Today, I would like to introduce to you a Thai breakfast soup called chokh and an Ayurvedic lemon and rice soup.<\/p>\n","protected":false},"author":2,"featured_media":14011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[842,754],"tags":[1708,1713,1128,1176],"ingredient":[],"class_list":["post-14150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maincourses","category-recipes","tag-congee-en","tag-rice","tag-tcm-en","tag-yoga-en"],"yoast_head":"\nRice Soups Deluxe! - Foodtastic<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodtastic.at\/en\/2017\/03\/10\/der-heilsame-reis\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rice Soups Deluxe! - Foodtastic\" \/>\n<meta property=\"og:description\" content=\"Congee, rice porridge, milk rice or milk rice soup. 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