Eating rice means eating right. Buddha said: "He who offers rice offers life itself."
Rice is the number one dish in Ayurvedic cuisine. Indians believe that eating rice brings us closer to enlightenment. Being neutral in nature, it has sattvic (gracious) properties, which means that it really helps to increase clarity of mind and lightness of the body.
According to the International Institute for Rice Research (IRRI), there are 120,000 varieties, including round-grain, brown, Japanese white, fragrant basmati, jasmine, dark purple and red rice. Regardless of the variety, whole grain rice is the richest source of B vitamins, fiber, selenium and manganese: antioxidants that strengthen the immune system. “Of course, like any other whole grain,” says Kohatsu, an integrative medicine doctor and nutritionist, “unprocessed rice contains more nutrients.” If it is brown or any color other than white, then the bran (outer) shell is preserved. If the rice is snow-white, it means that it has been polished, some nutrients are destroyed and a core rich in carbohydrates is exposed. ”
“By excluding rice from your diet, you run the risk of losing Group B vitamins and fiber, but if it is not enough, people become inert and passive,” says nutritionist Ashley Coff from Los Angeles. “Group B vitamins are responsible for the production of serotonin (the hormone of happiness) They help strengthen the nervous system and positively affect the condition of the skin, hair and nails. In addition, they play an important role in the process of converting nutrients to energy. Rice contains eight essential amino acids that the body needs to create new cells. "
According to scientific studies, rice lovers are less likely to gain weight and are less likely to get diabetes than those who do not eat rice. The gamma-aminobutyric acid in rice helps hypertensive patients stabilize blood pressure. It should be added that rice is a source of easily digestible protein - it contains more than 4 g of 100 g of raw rice. Rice has another indisputable advantage: it occupies one of the last places by allergenicity among cereals and is easier to digest than others.
White and white
But if Western nutritionists prefer to talk about the benefits of unpolished rice, then Ayurveda experts value white long-grain fragrant basmati rice more. It helps to balance all doshas - pitta, vata and kapha, helps strengthen muscle tissue and fills with vital energy (prana). From the point of view of Ayurveda, rice has a sweet taste (race), which quickly satisfies the hunger, and cold energy (virya) - does not kindle the fire of digestion with food. His vipaka, or feeling that occurs after digestion, is a pleasant satiety that improves mood.
The nutritional value of rice largely depends on how you cook it. Rice is not recommended to be digested, however, it should not crack on the teeth. The degree of readiness of basmati rice is easily determined by grinding a few grains between the fingers. If they are well separated from each other, if they are soft and light, then your dish is ready.
Rice has played a special role throughout history. In the culture of many nations, it occupies a central place not only in culinary, but also in spiritual practice. Today, more than half of the world's population feeds mainly on rice: in many parts of Asia, food is not considered full-value if it is served without rice. Tibetan Buddhists conduct daily rituals of offering, using rice for these purposes. And in Indonesia, the goddess of rice, Devi Sri, is deeply revered. There is a belief that rice has a soul.
Holidays are often associated with rice sowing and harvesting, for example, the Pongal festival in South India, where special rice is cooked in honor of the new harvest, and then they are treated to all passers-by, especially the poor and poor. The word "pongal" itself means "a dish of sweet rice" and symbolizes the hopes of the Indians that the coming year will be successful and satisfying. Pongal is easy to make at home. Cook a cup of rice in water in a separate pan, then pour a glass of milk into it, add a little cinnamon, a pinch of cardamom and a little cane sugar. Stir rice over medium heat until most of the milk has been absorbed into it. In four tablespoons of ghee butter, saute the raisins and cashew nuts, then add them to the pan and mix thoroughly. Serve the dish hot.