Rice

Numerous grades rice and can be divided on long-grain which in length are at least three times more, than in width; srednezerny which have a ratio of length to width less, than three to one; and kruglozerny - it is less, than two to one. The white rice grain containing starch hides under a layer of a brownish otrubevy cover in which it is full of vitamins, minerals and other nutrients. Once - 6-7 thousand years ago - rice was grown up only in the territory of modern Thailand and Vietnam, now it concedes in popularity only to wheat and corn. Moreover, rice became the main food product in many countries of the East, including in Japan, China, India, Uzbekistan. There is an uncountable set of ways of its preparation: do of rice porridges, pilaf, baked puddings, cutlets, puddings, stuff with it vegetables (vegetable marrows, tomatoes, pepper), fill pies and coulibiacs, give it to quality of a nourishing garnish to meat and fish dishes.