Versatile Rice

Author: Modern Popular Food Series Editorial Team:
Publisher:
Publish Date: 2006-08-01
Features:
· White rice, also known as regular rice, hard rice, or grain rice, is our main staple food. It has a sweet taste and a neutral nature, made from the polished kernels of the grass species Oryza sativa.
Nutrition: White rice is primarily rich in starch, protein, and fat, as well as small amounts of B vitamins and various organic acids like acetic acid, succinic acid, citric acid, and malic acid, along with glucose, fructose, and maltose. It is a health-preserving food.
Selection: Choose rice that is whole, firm, plump, free of pests, mold spots, and foreign matter.
Cooking: It can be cooked as rice or porridge, or processed into side dishes like popcorn and pastries.
Tip: Due to its fine processing, white rice loses many nutrients, reducing its nutritional value. It should not be consumed long-term, and excessive washing should be avoided to prevent further nutrient loss. Additionally, those with excess stomach acid should limit their intake of white rice.
· Glutinous rice, also known as Jiangmi or Yuanmi, is a type of rice. It has a sweet taste and a warm nature, derived from the kernels of the grass species Oryza glutinosa.
Nutrition: The primary function of glutinous rice is to warm and tonify the spleen and stomach. It is particularly beneficial for those with spleen qi deficiency and frequent diarrhea. It can also alleviate symptoms such as night sweats caused by qi deficiency, postpartum lower abdominal heaviness, and fatigue after exercise.
Selection: Choose rice that is plump, white in color, free of impurities and pests.
Cooking: It can be cooked as rice or porridge, or used to make pastries and snacks. It is typically steamed first before further processing.
Tip: People with weak digestion should eat less glutinous rice. It is also best to cook glutinous rice with oatmeal, lilies, or lotus seeds to improve its sticky and difficult-to-digest properties.
· Millet, also known as Sulu, Huangsu, or Guzi, has a sweet and slightly salty taste and a cold nature, derived from the kernels of the grass species Setaria italica.
Nutrition: Millet retains many vitamins and inorganic salts, with higher levels of thiamine and inorganic salts than white rice but lower levels of lysine. It is a food that benefits the kidneys, stomach, and has a calming effect.
Selection: Choose millet that is golden in color, thin-skinned, dense, and free of impurities.
Cooking: It is often used to make porridge or mixed with other grains to create staple foods (e.g., cooked with white rice or used with cornmeal for porridge). Soak millet for 1 hour before cooking, drain, and then prepare it as needed.
Tip: Avoid eating it with almonds, as it may cause vomiting. Excessive washing should be avoided to prevent nutrient loss.
· Purple rice is a precious variety of rice, belonging to the glutinous rice category.
Nutrition: Purple rice contains many nutrients higher than regular white rice, earning it the names "blood-nourishing rice" and "longevity rice." It is beneficial for preventing premature graying, postpartum weakness, post-illness fatigue, and anemia with kidney deficiency.
Selection: Choose rice that is whole, purplish-red, plump, glossy, and free of broken grains.
Cooking: It is often used to make porridge or prepared as purple rice buns or cooked with white rice.
Tip: Soak purple rice overnight before cooking for a better texture.
· Red rice, also known as red glutinous rice, is also part of the glutinous rice category. It has a sweet taste and a warm nature.
Nutrition: It is rich in various nutrients, supporting the prevention of anemia, relief of fatigue, and cancer prevention.
Selection: Choose rice that is whole, plump, glossy, free of pests, and broken grains.
Cooking: It can be used to make rice, porridge, soup, or stew, as well as flavorful snacks.
Tip: Eat it while hot; those with poor digestive function should use caution.
· Coix seed, also known as Job's tears or Liugummi, has a slightly sweet and bland taste and a slightly cold nature.
Nutrition: It has high nutritional value and has been a traditional Chinese medicinal food for centuries. Regular consumption can alleviate symptoms of chronic enteritis and indigestion.
Selection: Choose seeds that are large, whole, firm, with minimal impurities or dust and a fresh aroma.
Cooking: It can be cooked as rice or porridge, or added to dishes and soups.
Tip: People with constipation, frequent urination, or pregnant women should avoid excessive consumption of coix seeds.
P10-P11