Polished, unpolished and steamed: which rice is suitable for pilaf and which is for porridge
As everyone knows, even those who are not professional chefs, rice grains can be of three types: polished, unpolished and steamed.
A similar inscription on the packaging tells us about the method of processing rice.
So, the grains of polished, or white, rice are cleaned of their husk and, as you might have guessed from the name, carefully polished.
This cereal is soft and tender, cooks quickly and can absorb the taste and smell of other products, so it is perfect for milk porridge or soup, pilaf, risotto or sushi.
Polished rice can also be used to make various puddings and desserts, as well as meatballs, cabbage rolls and pies.
Unpolished rice is also known as brown rice and is nothing more than grains that have had their hard shell removed. The bran shell is retained, which is what gives the grain its brown color.
Unpolished rice is used for side dishes, pilaf, salads, and oriental cuisine. In addition, it has become an integral part of the diet of people who eat healthy food.
If you see the label "parboiled," it means the rice has undergone a specific processing process that includes soaking, hot steam, drying, and polishing.
Steamed rice is used to prepare side dishes, pilaf, and also dishes related to European and Eastern cuisine.
