Source:- Google.com.pk
Rice pudding with Brown rice Biography
Rice pudiing used brown rice.Brown rice (or "hulled" or "unmilled" rice) is whole grain rice.
It has a mild, nutty flavor, and is chewier and more nutritious than white rice,
but goes rancid more quickly because the bran and germ—which are removed to make white rice—contain fats that can spoil.
Any rice, including long-grain, short-grain, or glutinous rice, may be eaten as brown rice.
Brown rice and white rice have similar amounts of calories and carbohydrates.
The main differences between the two forms of rice lie in processing and nutritional content.
When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced.
To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchyendosperm.
Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process.
A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it "enriched",
as food suppliers in the US are required to do by the Food and Drug Administration.
One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lowerLDL cholesterol.
Among other key sources of nutrition lost are dietary fiber and small amounts of fatty acids.
Preparation
A nutritionally superior method of preparation using GABA rice or germinated brown rice (GBR) (also known asHatsuga genmai in Japan),
developed during the International Year of Rice, may be used. This involves soaking washed brown rice for 20 hours in warm water (34 °C or 93 °F) prior to cooking it.
This process stimulates germination, which activates various enzymes in the rice.
By this method, it is possible to obtain a more complete amino acid profile, including GABA.
PREPARATION
Ingredients
1 1/2 cups heavy cream
1 1/4 cups water
1/2 cup short-grain brown rice
1/4 teaspoon salt
1/2 cup raisins (optional)
3 egg yolks
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, softened
2 teaspoons vanilla extract
Directions
Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
It has a mild, nutty flavor, and is chewier and more nutritious than white rice,
but goes rancid more quickly because the bran and germ—which are removed to make white rice—contain fats that can spoil.
Any rice, including long-grain, short-grain, or glutinous rice, may be eaten as brown rice.
Brown rice and white rice have similar amounts of calories and carbohydrates.
The main differences between the two forms of rice lie in processing and nutritional content.
When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced.
To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchyendosperm.
Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process.
A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it "enriched",
as food suppliers in the US are required to do by the Food and Drug Administration.
One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lowerLDL cholesterol.
Among other key sources of nutrition lost are dietary fiber and small amounts of fatty acids.
Preparation
A nutritionally superior method of preparation using GABA rice or germinated brown rice (GBR) (also known asHatsuga genmai in Japan),
developed during the International Year of Rice, may be used. This involves soaking washed brown rice for 20 hours in warm water (34 °C or 93 °F) prior to cooking it.
This process stimulates germination, which activates various enzymes in the rice.
By this method, it is possible to obtain a more complete amino acid profile, including GABA.
PREPARATION
Ingredients
1 1/2 cups heavy cream
1 1/4 cups water
1/2 cup short-grain brown rice
1/4 teaspoon salt
1/2 cup raisins (optional)
3 egg yolks
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, softened
2 teaspoons vanilla extract
Directions
Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
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