Whether Japan, India, Africa or China – rice is cultivated in numerous countries. This is mainly due to the centuries-old tradition that hides behind the versatile food – and even today the round grain is indispensable in many kitchens.
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Distinguish types of rice
In total there are over 100,000 varieties of rice worldwide, which are roughly divided into three main groups: long-grain rice, short-grain rice and medium-grain rice . In this case, the size and thickness of the individual rice grains determine which group a rice variety belongs to. But the different types of rice can also be divided according to the degree of processing. A distinction is made between brown rice, white rice and parboiled rice .
You can cook rice even better with a rice cooker >>
These most important types of rice at a glance
1. Jasmine Rice
This long-grain rice is also called fragrant rice and comes from the north-east of Thailand. It has a slightly floral aroma and a sticky consistency.
2. Basmati Journey
Basmati rice is also one of the classic rice varieties. It is characterized by extra long and loose grains.
3. Nature trip
This whole grain rice comes from Italy and is one of the round grains. With its rather strong aroma and al dente grain, it stands out from the rice varieties.
4. Black Rice
This medium grain also comes from Italy and is characterized by a nutty aroma. Although it is very firm to the bite, it is also very loose.
5. Sadri Reis
Sadri rice comes from Iran and consists of short grains that shine white. During preparation, its grains develop a soft, creamy core.
6. Roter Naturreis
Red rice is particularly rich in nutrients. Its rice grains are colored red inside and out.
Rice is so healthy
No matter how small a grain of rice may be, rice contains valuable carbohydrates that the body processes slowly and therefore keeps you full for longer. In addition, rice contains little fat, which makes it a real superfood that you are welcome to include in your diet. Important B vitamins, which are good for the skin, the nerves and the metabolism, as well as a lot of magnesium, which supports stress reduction, are also contained in the small grains. The protein contained in rice is also particularly valuable for us humans, since these proteins are made up of essential amino acids that our body cannot produce itself. But it gets even better: the all-rounder rice is also low in cholesterol and well tolerated!
Klicken Sie sich durch unsere Galerie und lassen Sie sich von den Low Carb Reis-Rezepten inspirieren >>
Low Carb Reisauflauf
Zutaten:
- 250 g Vollkornreis
- 400 g Brokkoli
- 3 Karotten
- 100 g Erbsen (TK)
- 2 Eier
- 1 Knoblauchzehe
- Paprikapulver
- Muskatnuss
- Pfeffer
- Salz
Zubereitung:
1. Knoblauch schälen und fein schneiden. Reis nach Anleitung in Wasser garen. Knoblauch zu dem kochenden Reis geben.
2. Die Karotten schälen und in dünne Scheiben schneiden. Den Brokkoli ebenfalls in feine Röschen schneiden. Karotten und Brokkoli dann in einem Topf mit Wasser für vier Minuten kochen. Gemüse absieben und die entstandene Brühe in einem Gefäß auffangen.
3. Ofen auf 180 Grad vorheizen.
4. Zu der aufgefangenen Brühe zwei Eier geben und kräftig verrühren. Dann mit Pfeffer, Muskatnuss, Paprika und Salz würzen.
5. Place rice in a casserole dish. Scatter the vegetables on top and then pour the egg mixture over them. Put in the oven for about 30 minutes. Finished!
Paprika rice with herb yoghurt
Ingredients for the rice:
- 250 grams of rice
- 2 Bell pepper shots
- 1 clove garlic
- 2 onions
- 4 THE Tomatenmark
- 1/2 bunch of parsley
- 1/2 TL Chillipulver
- 2 tsp paprika powder (noble sweet)
- salt
- Pfeffer
Ingredients for the yogurt:
- 250 grams of yoghurt
- 1/2 bunch of parsley
- 1/2 clove of garlic
- salt
- Pfeffer
Preparation:
1. Cook the rice in a saucepan according to the package instructions.
2. Wash the peppers and cut into larger cubes. Finely chop the onions and garlic as well.
3. Put some oil in a pan, add the onions and sauté. Then add the peppers and cook for about 7 minutes.
4. For the herbal yoghurt, wash and chop the parsley and add to the yoghurt. Season with salt and pepper.
5. Now add the paprika, chili powder, tomato paste and garlic to the pan-fried vegetables. Season additionally with salt and pepper.
6. Now put the cooked rice in the pan. Chop the rest of the parsley and fold into the rice. Finished!
Spicy lentil rice salad
Ingredients:
- 150 g brown rice
- 100 g Belugalinsen
- 350 g vegetable broth
- 1/2 bunch mint
- 1 Aubergine
- 1 Zucchini
- 1 onion
- 1/2 lemon
- 2 TL Ras el Hanout
- salt
- Pfeffer
Preparation:
1. Wash the aubergines and cut into fine cubes. Place in a bowl and add some salt. Leave to stand for about 30 minutes so that the water comes out of the aubergines.
2. Cook the lentils in the vegetable broth according to the instructions until al dente. Cook the rice in water according to the instructions.
3. Wash the zucchini and cut into large cubes. Cut the onion into fine strips.
4. Remove the eggplants from the bowl and drain in a colander. Put some oil in a pan, add the aubergines, onions and zucchini and sauté.
5. Put the cooked lentils and the finished rice in a bowl. Add the vegetables from the pan.
6. Season with ras el hanout, salt, lemon juice and pepper. Finely chop the mint and add. Finished!
Low Carb Reisbratlinge mit Avocado-Dip
Ingredients:
- 250 g brown rice
- 1 No.
- 1 avocado (well ripened)
- 1/2 bunch of chives
- 1/2 bunch of parsley
- 400 g vegetable broth
- juice of half a lemon
- 1/2 tsp fresh ginger
- salt
- Pfeffer
Preparation:
1. Put the vegetable broth in a saucepan. Cut onions and ginger into small pieces. Add both to the broth and cook. Then add the rice and cook until al dente.
2. As soon as the rice is al dente, drain and let cool slightly. Place in a bowl and add the egg, some salt and pepper and mix well. Wet your hands with water and form into patties.
4. Fry the patties in oil in a pan – about five minutes on both sides, until golden brown.
5. Wash and finely chop the parsley and chives. Halve the avocado, place in a bowl and mash with a fork. Add parsley and chives. Squeeze the lemon, add it to the bowl and mix well.
6. Season the dip well with salt and pepper. Finished!
Healthy stir-fry rice with vegetables
Healthy stir-fry rice with vegetables
Ingredients:
- 300 g brown rice
- 1 Paprika stew
- 1 carrot
- 1 Zucchini
- 100g Mushrooms
- 1/2 clove of garlic
- soy sauce
- salt
- Pfeffer
- Chillipulver
Preparation:
1. Put the rice in a pot with water and cook until al dente.
2. Wash the peppers, zucchini, carrot, mushrooms and cut into bite-sized pieces.
3. Put some oil in a pan and fry the vegetables in it. Finely chop the garlic and add it.
4. Drain the rice and add to the stir-fry vegetables. Mix well. Now add the egg to the rice pan and mix well.
5. Then season with salt, pepper and soy sauce. Finished!
Fresh rice salad with cucumber
Ingredients:
- 150 g brown rice
- 50 g gel-salted peanuts
- 5 sprigs of coriander
- 1 cucumber
- 1 tbsp peanut oil
- 1/2 TL Chillipulver
- 1/2 lemon
- salt
- Pfeffer
Preparation:
1. Cook the rice in a pot according to the instructions.
2. Halve the lemon and squeeze the juice. Halve the cucumber. Remove the flesh and seeds with a spoon. Then cut the cucumber into small cubes.
3. Finely chop the coriander. Place the finished rice in a bowl and let cool.
4. Add the lemon juice, oil, chilli, cucumber and coriander to the rice.
5. Season with salt and pepper and mix well. Garnish the salad with peanuts. Finished!
Rice wrap with salmon
Ingredients:
- 1 iceberg lettuce
- 80 g brown rice
- 1 Avocado
- 1 lemon
- 200 grams of smoked salmon
- 30 grams of sun-dried tomatoes
- salt
- Pfeffer
Preparation:
1. Cook the rice in a saucepan until al dente.
2. Halve the avocado, remove the stone and puree with an immersion blender.
3. Cut the sun-dried tomatoes into fine strips. Halve the lemon and squeeze the juice.
4. Add the tomatoes, 2 tablespoons lemon juice to the avocado. Season well with salt and pepper. Mix all together.
5. Strain the rice and leave to cool. Take a lettuce leaf, spread the avocado cream on it and spread some rice on it. Add a slice of smoked salmon and roll the lettuce into a wrap. Finished!
Rice salad with spinach
Rice salad with spinach
Ingredients:
- 150 g brown rice
- 100 g Babyspinat
- 100 g Romana Salat
- 4 tomatoes
- 1 bunch of parsley
- 3 THE Ölivenöl
- 3 El Balsamicoessig
- 1 tbsp honey
- salt
- Pfeffer
Preparation:
1. Cook the rice in a pot according to the instructions. Once done, strain and let cool.
2. Mix vinegar, oil and honey to form a dressing. Season with salt and pepper.
3. Wash the spinach and lettuce and place in a bowl. Cut the tomatoes, spring onions and parsley into small pieces and add to the salad.
4. Add the cooled rice to the salad and spread the dressing over it. Mix well. Finished!
