Nutritional Facts Attached to Rice

As per the scientific research held by WHO & FAO, carbohydrates are a great source of energy that helps in carrying out maximum activities of the day efficiently. Most part of the carbohydrate is in the form of starch and forms 85% of the rice kernel. That is why rice has been the most important part of your meal to fuse energy in your body.

In India, there are numerous rice exporters that are engaged in manufacturing both basmati and non basmati rice. Rice is the most preferred grain used every day in every single Indian household since ages. This perfect source of energy is light in nature and easily digested by all. Hence, it is considered as a low-fat complex carbohydrate with practically no fat and no cholesterol. Apart from that, rice protein contains all the essential amino acids that are necessary as building blocks for strong muscles.

Since rice is naturally gluten-free, it helps babies, elderly and sick to digest it without any difficulty. It is also regarded as suitable for people with gluten intolerance. In addition, rice is ideal for diabetic people as consuming them might reduce the chance of developing diabetes. All these health benefits have made Indians treasure the rice grains in their household.

Interesting Facts about Indian Rice Grains!

Basmati Rice is considered the most fragrant rice in the whole world. It is largely found in the foothills of Himalayas, and in the region surrounding India and Pakistan. These regions have the most fertile soil to produce organic rice in large quantities.

Near about half the population of the world eats rice, including in their daily meal. However, there are more than 40,000 unique varieties in rice that are popular amongst the people all over the world. With this, there are a few more interesting facts about rice.

Rice symbolizes prosperity and fertility in Indian culture. It plays a significant role while performing rituals of the wedding. Also, it is considered auspicious to give newborn babies their first food as pasni made with rice. Washing rice till the time the water gets clear will only result in washing off the nutrients. If you want to preserve the nutrients, hold on washing the starch away. Consider going for enriched rice for which you do not feel the need to wash them.

The only difference lies between white and brown rice is the way they are processed or milled. Apart from that, there are three different sizes of the rice grain. The most popular being the long grain basmati rice that is quite light and fluffy. Golden Sella Rice is high on demand due to the flavor it adds Indian, Mughlai, Persian, Continental and Chinese dishes.

It is said that white rice has a longer shelf life when compared to brown rice where germ and bran is primarily intact in the grain. In order to increase their shelf life, it is advisable to store rice in a cool and dry environment.

Delve into the Taste and Aroma of Tantalizing Paneer Butter Masala Pulao

Experimenting with pulao recipes gets interesting and more creative, especially when the delectable taste of paneer butter masala is involved with it. Don’t get confused with the name, as the dish itself hold a unique identity. The dish is something to love, as it is enriched with lot of herbs, spices, butter, paneer and tantalizing effect of Basmati rice. The fragrance itself is overwhelming, post-cooking as the grains elongate in length.

To prepare the dish, first cook Basmati Rice with 1 tsp oil. Gently spread each grain with a fork. On the other hand, sauté paneer with 1/2 tbsp butter till golden brown. Grind 1 large onion, 2 green chillies, 1/4 cup cilantro leaves, 1 tsp cumin seeds, 1″ inch ginger, 1 tsp coriander seeds, 1/8 tsp fenugreek seeds and 1/8 tsp black peppercorns. Chop and puree two tomatoes separately.

Heat 2 tbsp butter in a kadai, add cloves and bay leaf and sauté it for two minutes. Now add tomato puree and grind masala till it thickens and leaves out melted butter. Add peas, capsicum and sauté for another 10 minutes. Then, add salt, haldi, red chilli powder and garam masala with ¼ cup water. Cook for more 5 to 7 minutes. Finally, add cooked rice and sauté it with paneer butter masala. Garnish it with dhania patta and serve hot.

The nutrients embedded in the grains impart rich aroma and unique taste. Post-cooking the grain tends to elongate much better, ensuring a firmer and more separate grain. The Long Grain Parboiled Rice is best for people who desire fluffy and completely separated cooked rice. This particular rice is excellent for side dishes that are made with vegetables.