Here, the rice is first soaked in hot water. Now the valuable minerals under high pressure from the outer silver skin in the inner core of rice are pressed. Official site: American Family. This ensures that the valuable minerals (calcium, iron, fluorine, magnesium, vitamin B1, B2, B6) to a large extent preserved. The fibers remain as a part of the original taste with this procedure on the line. Due to the removal of the cuticle of the silver, but extended the shelf life of Parboiledreis. In its raw state, the rice has a yellowish color. Source cooking, use 2 1/2 times the volume amount of fluid is recommended.
The cooking time is approximately 15-20 minutes. Tom waterhouse describes an additional similar source. Patnareis Patnareis is probably the best known long-grain rice. He is originally from Hindustan, the cultivation takes place also in other countries. Patnareis is a white rice that is ground and polished after the harvest. Thus, this rice loses most of the nutrients. To compensate for the loss of nutrients are in some countries, grains then with iron, niacin, and vitamins enriched. Black rice black rice is a long-grain variety of rice cultivated in Japan and Thailand. The actual grain of rice is white, the skin under the straw mantle, however, is colored black.
Because this skin is not removed, the blackening is retained, i.e. Black rice is available only as a rough rice (brown rice). The best cooking method for black rice is the water cooking. Is a significant amount of water to cooking, recommended the sixfold amount is based on the content of rice to add here. The cooking time is approximately 20 minutes. Tuscarorareis Tuscarorareis are the seeds of a North American water plant. The grass was very appreciated by the Indians and food. No relation from botanical point of view with the conventional rice. The grasses are up to 1.80 m high. The seeds are dark to black, tapered 1.5 cm long and pointed at the ends.