Until a recent species, we knew only one type of rice - white. Now markets delight customers with a wide selection of products, sometimes causing them to wonder what it is and how to cook it. We can say that one of these products is brown rice. Many people wonder how to cook brown rice. This type of rice is considered the most useful, although it is not some special variety, it is the white rice known to all of us, peeled from the outer husk, but not polished. Brown rice grains are left with a bran shell, which gives them a dark color. Brown rice contains more vitamins, minerals, fiber than the usual white. The taste of brown is slightly different from the usual one with a slight aftertaste reminiscent of the taste of nuts. Brown rice takes longer to cook than white rice, about 40 minutes on average.

Brown rice - porridge recipe

The easiest brown rice recipe is porridge. To do this, rinse 1 cup of brown rice, pour it with 4 cups of water, bring to a boil, remove from heat and place in the oven. After 50 minutes, brown rice porridge will be ready. 10 minutes before readiness, you can add bay leaf, paprika, salt and butter to the pan.

Brown Rice - Vegetable Salad Recipe

• 170 g brown rice
• 1 can canned beans
• 1 bell pepper
• celery root,
• 1 onion
• parsley,
• walnuts,
• salt, black pepper,
• soy sauce.

Rice is boiled for 40-45 minutes, drained and washed in cold water. Grind vegetables for brown rice salad and add rice to them. Everything is mixed, salted to taste and served. If desired, fresh tomatoes, cucumbers, canned fish can be added to the salad.

Brown rice - pilaf recipe

To prepare this recipe, you will need to take:

• 200 g brown rice
• 1 carrot
• cilantro,
• 4 cloves of garlic
• salt, spices,
• vegetable oil.

How to cook brown rice correctly?

Brown rice is poured with cold water, brought to a boil and simmered until the liquid has evaporated. Carrots are rubbed on a grater, garlic is crushed. Carrots and garlic are fried in a pan, then water is added and stewed a little. After that, brown rice, cilantro are added to the pan, salt and pepper to taste.

Benefits of Brown Rice

In addition to the fact that brown rice is healthy, it is recognized worldwide as a dietary product, it is believed that it protects the body from obesity. Despite the fact that this is a new product for us, which raises the question of how to cook brown rice, in countries such as Japan, the USA, Italy, Spain, it is widely used in everyday cuisine.

In eastern countries, rice groats are considered a cultural asset. It is mentioned in the greetings of Asian peoples. With the right cooked product, the human body receives irreplaceable nutrients. Approach to the choice of rice varieties must be carefully. It depends on the variety what complex of vitamins is contained in the composition. Eating rice saturates the body, giving it a fairly long feeling of satiety.

Therefore, this product will perfectly fit into the diet of a person who is fighting extra pounds. Brown rice, which will be discussed below, is one of the most useful varieties of this crop. Thanks to him, a person acquires a slender figure and a healthy body.

Groats preparation

Basic knowledge of how to prepare brown rice groats for cooking will help you further in the preparation of white rice, a mixture with wild, barley and buckwheat porridge. Compliance with these simple recommendations will help to cook a tasty and crumbly dish that will bring great benefits to your body.

So, for starters, put the product in a deep container and fill it with the required amount of cool water, so that the liquid level is three centimeters higher than the rice cereal.

Next, vigorously stir the contents of the container. This is how you help dirt and dust from rice grains to rise to the top. After a few minutes, drain the water and repeat the procedure again. There is no recommended number of washes, it is necessary to repeat the procedure until the liquid to be washed becomes clear. This will indicate that this cereal crop is pure enough to continue its preparation.

Washing rice groats, regardless of variety, is considered a mandatory procedure due to the following circumstances:

• thanks to running water, dust and dirt are washed out from the surface of the rice grain, which enters during the transportation of the product to an industrial enterprise;
• the products that we see on the supermarket shelves are often subjected to special chemical treatment. It helps to increase the shelf life of rice cereal. During the washing process, rice grains partially get rid of the harmful shell, which makes further heat treatment more efficient.

Do not neglect this step, because thanks to it you will protect your body from harmful microorganisms and possible allergic reactions.

To prepare crumbly food soaking is a necessary step. In addition, during soaking, sufficiently dense rice grains become softer, which will help bring them to a ready state in a shorter time. At this stage, it is necessary to know that the washed brown rice grains actively absorb the aromas surrounding them. And the liquid used for cooking affects the taste of the finished dish. Therefore, the liquid that will be used to soak the rice groats must be clean, pre-boiled.

The use of tap water at this stage is unacceptable. Otherwise, rice groats acquire the characteristic taste of chlorine, which is part of tap water. Brown rice groats have an interesting taste, slightly reminiscent of the taste of hazelnuts.

For one kilogram of rice groats, you will need to stock up on three liters of clean and salted water. If you have the opportunity, buy mineral water in any supermarket, which contains minerals and vitamins vital for the human body. So you will increase the benefits of brown rice cereal. When deciding to use ordinary water, it is strongly recommended to boil it first.

The temperature regime of the soaking liquid also requires your attention. Experienced cooks advise using a liquid whose temperature will not allow potato starch to curdle. In other words, the temperature of the soaking liquid should not exceed sixty-two degrees.

Another interesting nuance when soaking rice cereal is the addition of salt. Not many people know about this and salt when the dish is almost ready. If for one kilogram of rice grains you used three liters of pure (or mineral) water, then for this volume of liquid you will need to add a little less than two tablespoons of salt.

This amount of salt will be sufficient for the rice grains to absorb the required amount of salt without taking too much. If you are faced with the fact that your cereal gives off some kind of extraneous aroma, then it is advisable to change the liquid during soaking two or three times. The soaking process, on average, takes two to three hours. This is how long it takes for the structure of the grains to soften and be ready for further cooking.

After the time has passed, the rice grits will need to be washed again. It is necessary to stock up on a five-liter container with a round bottom. Let it be something resembling a small basin. At this stage, it is extremely important not to use ice-cold or excessively hot water.

In the first case, rice grains will crack, which will subsequently lead to the boiling of cereals. And in the second - the use of hot water from the tap will actively fill the grains that absorb everything in a row with harmful substances from the water supply. When using boiled water, difficulties should not arise. So, washing, as in the first case, should be carried out until the liquid becomes transparent.

In the process of washing, do not rub the grits with your palms, otherwise it will give off a characteristic rice sediment. Lower your palms to the bottom of the container and lift the grits up with light movements. Repeat the procedure several times, then drain the water.

A clear liquid will indicate that the rice cereal is ready for further cooking. The process of preparing the brown variety seems to be very time consuming and at first can discourage the desire to cook it. However, if you follow these simple recommendations, your dish will turn out very tasty. Also, do not forget about the enormous benefits that come from eating just one serving of this cereal crop.

How much time to cook?

The cooking time of this type of grain is affected by the method you prefer. When deciding to use a slow cooker or a double boiler, the product will be cooked for at least twenty-five minutes (based on the basic parameters of the "Pilaf" mode). If you have carried out the pre-treatment of the drilled cereal crop - repeated washing and soaking - then the cooking time is reduced by fifteen minutes.

If you want to get the traditional crumbly consistency, you must first boil the water, which takes an average of five minutes. Then bring the product to the finished state - at least thirty minutes. And leave the rice grains to infuse for another twenty-five to thirty minutes.

In general, cooking on the stove takes a little over sixty minutes. It is worth noting that the rather long process of preparing this cereal crop adversely affects its properties. When boiled in a boiling liquid for more than forty-five minutes, rice grains boil soft and lose most of the beneficial vitamins and minerals that are in the composition.

How to cook rice properly?

Once you have tried the brown variety, you will no longer be able to deny yourself this pleasure. This product can be consumed as an independent dish, lightly seasoned with soy sauce and spices, or as a side dish for all types of meat and fish. It is great to use rice for making low-calorie chicken cutlets. Rice is usually served with boiled vegetables.

So, let's move on to the process of cooking brown rice. This cereal crop has some features that must be observed in order to get a ready-made tasty dish.

First of all, the brown variety must be well cleaned of various contaminants and dust. To do this, the product is thoroughly washed in warm water. There is an ancient belief that rice is washed in seven waters. But in reality, it is necessary to wash the rice so many times that the water after washing becomes clear.

Washing rice is a very important step that should never be ignored. Since, in addition to dust, there are particles of a special substance on rice, which is used to process cereals during cultivation. These substances can be toxic and cause unpredictable reactions from the body, especially if the rice has not been cooked properly.

The next step is soaking the product. There is no consensus on this process. Cooks are divided into two camps - some believe that soaking rice is necessary, while the latter do not understand why waste time on this process. However, if we delve into the biological characteristics of rice grains, we will find that brown rice grains are denser in comparison with the white product we are used to. In order to soften the shell of brown rice, it must be soaked in clean water.

You will need a deep container with cold drinking water. Pour the required amount of rice and leave it for two to three hours; It is permissible to soak brown rice overnight. If possible, change the water (two or three times will be enough).

Regardless of the variety, friable rice is considered the most delicious. Therefore, as in the case of barley and buckwheat porridge, it is extremely important to follow the ratio of water and this product. So, to prepare one glass of brown rice, you need to take two and a half - three glasses of pure water.

Do not forget that the cereal is poured into the water, which is just starting to boil. This nuance is also reflected in the taste of the finished dish.

Cooking this cereal crop must be carried out on low heat. The duration of cooking takes about forty minutes. In the process of cooking cereals, in no case do not mix the contents of the pan. A couple of minutes before completion, it is permissible to lightly shake the pan once or twice. After the time has elapsed, it is advisable to wrap the container with cooked brown rice in a warm terry towel or blanket and leave for fifteen to twenty minutes. During this short period, the grains of rice will absorb the remaining water.

To begin with, the cereal crop is thoroughly washed and soaked, and only then transferred to the multicooker bowl. Then you need to activate the "Pilaf" mode and wait for the sound signal about the end of the multicooker.

Regardless of the brand, any multicooker model contains a special compartment for boiling cereals. Before cooking, pour a small amount of water into it. A large volume of liquid will make the consistency more liquid; as a result, you will get rice porridge. This is done to soften the rice grains.

Each cereal has its own set of rules that help extend the shelf life of the product. They are quite simple, but ignoring them leads to the fact that rice groats begin to deteriorate and subsequently lose their beneficial properties. Following these recommendations will allow you to get all the benefits for your body from the product:

• store unpolished brown or brown rice at room temperature, in a dry and dark place;
• cereals are stored much longer in containers made of tinted glass or ceramics, the presence of a lid is welcome.

A little-known fact, but it is the use of this cereal that helps to lose extra pounds. Rich in vegetable fiber, the product helps to eliminate toxic substances, forcing them to literally “evacuate” from the intestinal area.

And the presence of a large amount of complex carbohydrates in the composition gives the body a false sense of satiety, thereby reducing appetite and preventing a person from overeating. If you are interested in removing excess fluid and unnecessary subcutaneous fat, it is recommended to arrange a fasting day with the help of low-calorie kefir and brown rice.

Choose a suitable day during which you do not have serious physical activity planned. On this day, you need to eat only properly cooked rice side dish and low-fat kefir. In twenty-four hours you will carry out an intensive cleansing of the intestines and the walls of the stomach.

You can learn more about how to cook brown rice in the next video.

In order for brown rice to take its rightful place in your diet, you need to know how to properly prepare dishes from this healthy dietary product.

What is brown rice

Brown rice is not at all some special variety of rice crops.

Rice grains after harvesting rice are dried, peeled, and then polished.

The result is white rice, familiar to everyone since childhood.

If the rice grains are peeled, but not subjected to the grinding procedure, the output will be brown rice, with grains of a dirty brown color that have uneven edges.

The remaining bran shell gives the brown color to the grains, and this type of rice owes its beneficial properties to it.

Brown rice contains significantly more fiber, B vitamins, trace elements and vegetable fats than its white counterpart.

Cooking features

Brown rice can be used in all dishes that were previously prepared with white rice.

Unpolished rice has a specific taste, but you get used to it pretty quickly. Another of its features is a longer cooking time.

Why do you need a large size? In a large pot, the rice will be in a thin layer, so all parts of it will be exposed to the same heat.

Covering the pan with a tight lid, put it on the fire. After the water in the pan boils, set the fire to the minimum value. Cooking time for brown rice is usually 30 to 40 minutes.

An indicator of the readiness of brown rice is the state when all the water is absorbed into its grains.

After that, remove the pan from the heat and, without removing the lid, let the rice sweat for 15-20 minutes. During this time, the brown cereal will seize, become soft and crumbly.

Only after that, a dish of light and fragrant brown rice can be served at the table.

Good appetite!

Rice is an annual herbaceous cereal, without which a good half of the world's population cannot imagine their lives. It can be grown on almost all continents, even in Europe and North America, but it mainly grows in subtropical and tropical regions.

Few people know that over thousands of years of eating rice, people have managed to breed hundreds and even thousands of varieties. “Ordinary” people who are not familiar with agronomic science distinguish rice by color, grain shape and processing methods - for example, there is rice polished, polished, etc. Most people at the word "rice" represent white grains of a round, oval or highly elongated shape, but the color range of this cereal is much richer. Rice is white, yellow, beige, black, red, purple, etc.

Benefits of Brown Rice

We will focus on brown rice - one of the varieties of ordinary, white rice that everyone has long been accustomed to. The structure of the rice grain includes a white core and a double shell: the inner one is brownish-brown, and the outer one is yellowish and rough. White rice is obtained by carefully grinding the grains, and - after removing only the protective shell. The brown inner shell consists of several layers, and it is called bran; it contains the lion's share of all the reserves of rice nutrients - for example, 85% oils, 80% vitamin B1, 70% minerals, 65% vitamin PP, etc. Not surprisingly, the nutritional value of brown rice is many times higher than that of white rice. It costs much more, but it is it, as one of the best healthy foods, recommended by nutritionists and other experts; many even advise patients to use only it, and forget about white, polished rice completely.

This variety has recently appeared in Russian stores, although rice in culture is grown in our country in millions of tons. For some reason, it was believed (and still is) that brown rice is not in demand among "average" consumers, and the need for it is small: "we have enough other products." Now you can buy it without difficulty, although the choice is not too rich.

Most people really prefer to buy white rice, round grain or long: it looks appetizing, easy and quick to cook, tender and tasty - especially with seasonings and meat, and it is not necessary to chew it - it is already swallowed well. But the stomach and intestines like white rice less, but we don’t ask them - not before.

Rich composition and great benefits of brown rice

More about the composition of brown rice.

Of the vitamins, group B is in the lead: thiamine, nicotinic acid, pyridoxine, folic and pantothenic acid, choline. Brown rice is rich in biotin - vitamin H, which is involved in the most important metabolic processes of the body, as well as in the synthesis of collagen - therefore it is also called the beauty vitamin.

Of the minerals, silicon is in the first place, which is involved in the formation and renewal of almost all tissues (bone, connective, epithelial, etc.), and vanadium is an element necessary for the normal course of hematopoiesis, respiration, growth and regeneration. Brown rice is rich in boron, manganese, cobalt, phosphorus, molybdenum, selenium, magnesium, nickel; it contains lithium, rubidium, copper, zirconium, zinc, potassium and iron.

Rice proteins contain essential and non-essential amino acids, including glycine, which reduces psycho-emotional stress and increases brain performance, and glutamic acid, which plays the role of a neurotransmitter and also stimulates the brain. Because of the properties of the latter, there is a fierce debate about the "benefit-harm" of the food supplement E621, while it is worth introducing brown rice and other foods rich in glutamine into the diet, and the problem will be solved.

There are 3-3.5 times more fats, and especially unsaturated ones, in brown rice than in ordinary white rice. It also contains the substance beta-sitosterol, which reduces the level of "bad" cholesterol in the blood and is very useful for men: it slows down the process of baldness and improves the condition of the prostate gland.

There are a lot of carbohydrates in brown rice - 100 g of the product contains almost 30% of the daily requirement for an adult - pectin and fiber, so it is unlikely to cause constipation, unlike white rice. The fiber of the grain shell is soft - the intestines are not injured, but carcinogens and excess cholesterol are perfectly absorbed and excreted from the body. Brown rice does not strengthen like white rice, but normalizes digestion and the state of the intestinal flora, so it also helps get rid of diarrhea.

Eating brown rice can improve the functioning of the gallbladder and pancreas - this is important for maintaining normal glucose levels, reduces blood fat, relieves depression, eliminates insomnia and relieves anxiety. In addition to B vitamins, necessary for the functioning of the central nervous system, the product contains a lot of tryptophan, a precursor of serotonin, a neurotransmitter that promotes good mood and emotional calm.

Who else should consider brown rice? People who have a metabolic disorder; the work of the kidneys is difficult, the level of cholesterol in the blood is increased; prone to obesity, cardiovascular disease, hypertension and allergies. Although brown rice is high in calories, it has proven itself in weight loss diets: in a week, with good health and the absence of severe hunger, you can get rid of 3-5 extra pounds.

Most often, however, brown rice is of interest to vegetarians and healthy eaters, and for most people, it still seems rough and tasteless. The latter is not true: you just have to learn how to cook brown rice correctly in order to want to eat it regularly.

How to cook brown rice

Brown rice cannot be overcooked, but it takes longer to cook than regular rice.. The easiest way is to use a rice cooker, but you can use a regular pot. Water should be 2-2.5 times more than rice; put the washed cereal in boiling water, reduce the heat to a small one, close the pan and cook for 25 minutes. Rinse with boiled water, put it back in a saucepan and put on a hot switched off stove for another 10 minutes.

Another way: cook the rice on low heat for half an hour, with the lid open, and then rinse and do as above.

Another way: soak the washed rice in cold water overnight, and boil it in clean water in the morning - it will be ready in 10 minutes.

Rice is one of the main food products, there are brown (brown) and white types of the product. The grain is processed by light grinding, its shell retains a brownish color, and the cooked porridge has a slightly unusual taste. For everyone who wants to make their diet rational, nutritionists recommend eating brown or brown rice, which experts call "cargo". This cereal supplies the body with all the necessary minerals and gives a feeling of fullness for a long time.

The benefits and harms of brown rice for the body

To obtain this type of cereal, only the protective shell (husk) is removed during grain processing, and the kernel and most of the bran are not touched, therefore almost all nutrients are preserved. Useful properties of brown or brown rice:

• It's nutritious and satisfying. Carbohydrates, which are in brown (brown) rice, are burned completely.
• The protein that this type of product contains is necessary for muscle tissues, serves to form cells, and ensures their normal functioning.
• Does not contain gluten, which is a strong allergen.
• The high content of B vitamins ensures the smooth operation of the nervous system, the formation of energy.
• Fiber removes toxins, as well as toxins, cleanses the digestive tract, normalizes bowel function, and lowers the acidity of gastric juice.
• Brown or brown rice is able to normalize blood pressure and kidney function. With its regular use, the level of cholesterol in the blood decreases, the development of myocardial infarction and hypertension is prevented.

Unlike white, brown (cargo) rice is of great value to humans. Polished cereals (a white variety of the product) are processed and contain few minerals and vitamins. Brown rice includes a large amount of minerals, dietary fiber, protein, polyunsaturated fats, and is rich in B vitamins. cereals have a low glycemic index and help lower blood sugar.

With the regular use of brown or brown rice in the diet, the following occurs:

• strengthening the nervous system;
• improvement of cardiovascular activity;
• strengthening muscle tone (important for weight loss);
• improvement of the skin condition, hair structure;
• the level of cholesterol and triglyceride fats, which are deposited in problem areas, decreases.

But you can not use brown (brown) rice more than 2-3 times a week, otherwise constipation and bloating may appear. For people with a tendency to these conditions, this product is not recommended. Also, harm to the body can be caused by improper storage. After the purchase, you need to place the opened package of cereals in the refrigerator, because its shell contains oils that oxidize when interacting with air, sunlight and the product begins to deteriorate.

Composition and calorie content of brown rice

Brown rice has a rich composition (100 g of the product contains 330 kcal). It contains:

• fiber;
• alimentary fiber;
• essential amino acids;
• unsaturated fatty acids;
• proteins and a minimum amount of carbohydrate;
• vitamins C, A, E, group B (B1 (thiamine), B9 (folic acid), B3 (niacin), B2 (riboflavin), B6 ​​(pyridoxine));
• magnesium, phosphorus, potassium, zinc.

How to cook it and how much?

To maintain health, it is recommended to include brown (brown) rice in the diet. When cooking, it is better to combine it with vegetables, fish, you can cook pilaf with chicken, lamb or pork. This product is tougher than its white counterpart, so it takes longer to cook. If you are making a side dish out of it, cook like this:

• soak the cereal in cold water for several hours (preferably overnight);
• cook for 10 minutes, after boiling, remove from heat, rinse;
• fill with water and cook for another 15 minutes;
• remove from the stove, drain the liquid, wrap with a blanket, leave for 10 minutes.

brown rice recipes

There is nothing complicated in cooking dark rice (cargo), but there are some features. It is prepared much longer than the usual polished (white) - more than 30 minutes. Cooked cereals can be very tough, and to get a soft and crumbly porridge, you need to soak it in cold water for several hours before cooking or even overnight. This dish is an excellent side dish, dietary and low-calorie.

With vegetables and mushrooms in a double boiler

Dishes cooked in a double boiler are healthy, tasty and juicy. Brown (brown) rice is very easy to prepare using this technique. We take prepared cereals and water at a ratio of 1: 2, rinse well with cold water, put them in a double boiler bowl, salt the water a little and pour the cereal with it. We set the timer in the double boiler for 30-35 minutes, at the end of the time the dish is ready.

• garlic - 2 cloves;
• white mushrooms (or any brown) - 3 pcs.;
• vegetables (broccoli, cauliflower, carrots, corn, celery) - to choose from;
• water - 2 tbsp.;
• rice (brown or brown) - 1 tbsp.

Cooking:

1. We take the mushrooms, cut into cubes, finely chop the garlic.
2. We place the rice (brown) in the steamer basket, pour water, add the mushrooms with garlic.
3. We put vegetables in another compartment. As soon as they are ready, cut them into small pieces, add to the finished cereal.
4. We close the lid. The dish is infused for 10 minutes, served to the table.

With chicken in a pan

To cook rice (brown) with chicken in a pan, you do not need much time. Use a deep frying pan with a lid. The recipe is very simple, and the finished dish will be not only tasty, but also satisfying. Chicken meat becomes tender and juicy when cooked. But most importantly, such a dish is considered dietary and low-calorie, so you can include it in your diet even when losing weight.

• skinless chicken (take chicken breast, turkey or veal) - 200 g
• rice (brown or brown) - 50 g
• shallot - 1 pc.
• garlic - 1 clove
• tomatoes - 1 pc.
• water - 2-3 tbsp.
• turmeric - 1.25 tsp
• greens (coriander, basil, mint) to choose from - 1 bunch
• sea ​​salt - to taste
• olive oil - to taste

Cooking:

1. We make minced meat with a blender.
2. Pour brown (brown) rice with water so that it covers the cereal. Let it cook on medium heat.
3. Blanch the tomatoes in boiling water for 2 minutes, remove the skin from the tomatoes, peel the seeds, cut into small cubes.
4. Finely chop onion, garlic.
5. Pour one tablespoon of olive oil and water into the pan. Put onion, garlic, bring to softness.
6. Add tomatoes, simmer for 10 minutes, add a teaspoon of turmeric. If desired, you can add lime juice (1 tablespoon) and fresh minced ginger (1 teaspoon).
7. Put the minced meat in a pan, simmer until tender (15 minutes).
8. Mix the resulting mass with rice, decorate with herbs if desired.

Recipe for pilaf in a slow cooker

Pilaf is cooked not only in a cauldron, a deep frying pan, but also in a slow cooker. When using brown (brown) rice, the dish becomes fragrant and tasty, acquires an unusual color. Juicy chicken is ideal for such a recipe, and the added spices will make the dish more original. Pilaf made with brown rice is hearty and low in calories. During the diet, it is consumed in small quantities.

• brown or brown rice - Art.
• water - 2 tbsp.
• onion - 1 pc.
• hot pepper - to taste (1 pod)
• carrots - 1 pc.
• garlic - 2 cloves
• salt - to taste

Cooking:

1. Pour brown (brown) rice into a cup, rinse well (otherwise the pilaf will be with grains of garbage).
2. We clean the onion, pepper and garlic, chop, three carrots on a grater (fine).
3. We put the prepared vegetables in the capacity of the multicooker, turn on the “Baking” mode (suitable for cooking pilaf), set the timer for 5 minutes. We do not add oil.
4. We introduce washed rice (brown), the right amount of water, salt to the vegetables, set the “Buckwheat” mode.
5. After the signal about the end of the program, pilaf with brown rice is ready.

What is the benefit of this type of rice for weight loss?

Brown or brown rice is low-calorie, in 100 g of the product there are only 330 kcal. This is enough for the body weight to begin to gradually decrease. With a high content of fiber and dietary fiber, there is an improvement in the functioning of the intestines, its microflora, toxins and harmful substances are removed, which helps to speed up the process of losing weight. Unprocessed brown (brown) rice is very nutritious, satisfies hunger, provides the body with the necessary substances.

Cooking brown (brown) rice for weight loss:

Option number 1

• We take 1 tbsp. rice cereal, washed, boiled in a saucepan in 2 tbsp. water (30-35 min.).
• Remove from the stove, wrap, after 15 minutes. porridge is ready.

Option number 2

• Add brown rice, cook for 30 minutes.
• Turn off the stove, cover the pan with a towel, leave for 15 minutes. for swelling.

Option number 3

• 1 st. washed brown (brown) rice, boil in 5 tbsp. water.
• We recline in a colander, rinse with hot water, put in a saucepan, wrap with a towel for steaming.

Option number 4

• Washed brown or brown rice is brought to a boil in 2 tbsp. water, put in the oven for 45 minutes.
• To make the porridge more crumbly, the cereal should be soaked for several hours before cooking in cold water.

For effective weight loss, a diet with brown (brown) boiled rice is used. Use this cereal in its pure form, without oil, sugar and salt (portion 60 g). The diet is strict, fish and meat are not used, so you need to diversify the diet with fresh or stewed vegetables and fruits. You must drink at least 2 liters of water per day. The rice diet is designed for only 1 week. Pregnant women should not use this method of losing weight.

• Breakfast: a portion of porridge, grapefruit, green apple or pear (no more than 2 pieces per day).
• Lunch: a portion of porridge, a cup of vegetable broth, stewed or steamed vegetables (cauliflower, white cabbage, kohlrabi, carrots, zucchini, beets).
• Dinner: a portion of porridge (low-fat pilaf is allowed), a cup of vegetable broth, vegetable salad, you need to alternate steamed prunes (several pieces) and figs, almonds (10 pieces), walnut (4 pieces).

Twice a day it is allowed to eat honey 2 tsp, fruit salad. Every other day you need to include in the diet 1 glass of yogurt or low-fat kefir. Vegetable salad can be prepared from carrots, cabbage, radishes, bell peppers, cucumbers, tomatoes, celery. Dress the salad with lemon or grapefruit juice. The diet of each day should be different from the previous one. If you show patience, the result will not disappoint. After the end of the diet, it is advisable to spend any fasting day once a week.

Photo: what it looks like, brown unpolished rice