Pink rice: benefits, harms, cooking in a slow cooker

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The culture of eating rice for food dates back several thousand years. Today it is one of the main dishes not only in Asia, but also in Europe. There are many varieties of rice. But one of the most expensive and best is considered pink. It is a kind of Uzbek devzira. Connoisseurs call it none other than the "Pink Pearl of the East".

General information

This grade is silky buffed. It has a delicate pinkish tint. It is more nutritious than its "brothers". Does not fall apart during heat treatment. Good for both appetizers and side dishes. However, the uniqueness of this product has led to the fact that there are many fakes in stores. And this is already harmful to the he alth of the buyer.

How to distinguish from a fake

True devzira is grown only in the Ferghana Valley. It is the specific climate of the foothills of the Central Asian mountains and the floodplains of the Syr Darya that determines the suitable conditions for this crop.

Pink riceIt has an elongated long shape, a dense shell and a characteristic red-brown color. If you touch it with your hands, you can hear a pronounced crunch - a sign of the rapid absorption of water by grains.

Several signs will indicate that you have a real pink devzira in front of you.

1. High density. Even if you just hold the mixture in your hand, you can see that it is significantly heavier than white rice.
2. The grain is not glossy, but matte. Visible reddish rib does not disappear after boiling.
3. When washed with cold water, the grains become light pink and transparent, almost amber.
4. Fat, oil, water and spices are quickly absorbed. Thanks to this property, devzira is perfect for Uzbek pilaf.
5. High price. Devzira is never cheap. It is best to take it in specialized sections of the store dedicated to he althy eating.

Benefits and harms of pink rice

Devzira undergoes minimal processing, therefore it retains many substances useful for our body: amino acids, vegetable protein, fiber, iron, calcium, magnesium, iodine, zinc, choline and vitamins B, E, PP.

Eating food fortified with these substances helps:

• strengthen immunity;
• cleanse the intestines naturally;
• stabilize blood sugar;
• prevent beriberi;
• reduce the risk of cancer and heart disease;
• support malehe alth.

You should not get carried away with pink rice, like any other grain crop, because if it is consumed excessively, there is a risk of developing diseases of the gastrointestinal tract.

If we are talking about a counterfeit product, then it is very difficult to predict harm to he alth. A fake can be ordinary white rice tinted with food coloring, or rice grown in soil with a high content of heavy metals. Some unscrupulous manufacturers dye rice with red brick dust. You can understand this by the characteristic plaque, if you hold the product in your hands. If you fill it with water, a precipitate will appear. Therefore, you should not take a pink motto in the markets or in stores by weight. It is simply dangerous for you and your loved ones. Trust trusted specialist he alth food departments.

Energy value

Pink rice is an easily digestible and balanced food. It is suitable for athletes, just people leading a he althy lifestyle, and even diabetics.

In terms of 100 grams, its energy value is 319 kcal. When cooking, the volume of grains increases by 8 times. In accordance with this, the calorie content of the boiled product decreases.

Combination with products

How to cook pink rice? Can be used with both vegetables and fruits. It is combined with chicken, marine life, mushrooms and nuts. Ideal as a side dish or as an ingredient in an appetizer.

How to cookpink rice

Pink devzira is ideal for Uzbek pilaf. Today, not everyone can afford to cook it in a cauldron under the open sky. Therefore, we will analyze a more familiar way, namely: how to cook pink rice in a slow cooker.

Step by step cooking.

1. Soak the rice in s alted cold water for a few hours and then remove the gluten. This procedure will need to be repeated until all the starch is gone. Throw it in a colander. When the remaining water drains, leave the grits on a towel to dry completely.
2. While the rice takes away the rest of the moisture, let's take care of the base. We take a pork neck with fatty layers. Cut into pieces a couple of centimeters. We chop the onion into cubes. Rub the carrots into strips.
3. Pour vegetable oil into the multicooker bowl. Turn on the "Fry" mode. When it's hot, add the onion. Looking forward to the golden color. Add carrots and fry, not forgetting to stir. After 10 minutes of the program, throw in the pork. We fry for another 5 minutes. S alt, pepper, add other spices to taste. It is best to give preference to zira. An important feature: the parts of meat, carrots and onions should be the same.
4. Boil water in a kettle.
5. Dump rice on the base. You don't need to mix anything. Pour everything that is in the multicooker bowl with boiling water so that the water is a centimeter and a half above the level of the products. Close the lid and go to the "Pilaf" program. Important: boiling water should always be prepared in advance, otherwise the technology will be violated from excessive opening and closing of the lidcooking.
6. 15 minutes before the end of the program, open the multicooker and insert the head of garlic into the center of the pilaf, drowning it well. We close the lid. We are waiting for the signal. We turn on the heating function so that the dish comes.
7. Serve pilaf on a large platter, garnished with herbs.