Description
Red and Blanched rice - a great source of energy and useful substances
Preparation time: 18-20 minutes.
Method of preparation:
1. Heat 1 liter of water to boiling.
2. Put the bag in the water and let it boil for 18-20 minutes.
3. Remove the bag and squeeze.
4. Grab the special end /which does not change/ of the envelope.
5. Open from the easy opening slot and serve.
Cooking Tip: Soaking blanched and brown rice in warm water for 30 minutes before cooking will cut the cooking time in half.
Gluten-free: Suitable for people with different dietary preferences.
Origin: Myanmar.
Familex Blanched Rice is white rice with long, medium-sized grains. It is characteristic of this rice that after cooking it becomes sparkling white and fluffy, without the grains sticking together, even if it is overcooked. Blanched rice is actually pre-processed with steam, which removes its husk and preserves the valuable vitamins and minerals from it in the grains. It is particularly rich in B vitamins. It has a lower glycemic index than regular white rice, which means it can cause less of a spike in blood sugar after a meal.
Red rice is whole grain rice with thin and long grains, rich in nutrients and beneficial substances. It contains natural fibers, antioxidants and vitamins from group B – B1, B2, B3 and B6, minerals – calcium, potassium, iodine, zinc, iron, magnesium and phosphorus, 8 amino acids, including omega-3. The red color of the beans is due to the saturation of anthocyanin. Characteristic of red rice is the slight nutty aroma after cooking. It is used for various exotic dishes, very popular in Asian cuisine. Goes well with meat and vegetables.
