It is known that rice is quite a useful product, although it contains a lot of carbohydrates.. There are a lot of rice varieties - on the shelves of supermarkets only a part of the most popular of them is presented. Which of the rice varieties to choose and how to cook it properly, said nutritionist Margarita Koroleva.

As the specialist notes, rice has an advantage in relation to flour products - pasta, bread and others. First of all, rice is a gluten-free product, it has a lot of minerals and vitamins, it speeds up the metabolism, has a beneficial effect on the intestines. The most useful, according to Margarita Koroleva, will be rice, which is primarily steamed: with this treatment, rice is still in the shell, and the entire shell component enters the grain, enriching it with useful components.

Moreover, as the specialist noted, it does not matter what color the rice is - white, yellowish or brown. Equally important is how rice is cooked.. Nutritionist advises soaking rice in cold water first.

It’s better to do this in the evening, so that at least the night he is in the water. After that, it must be washed to clean water.. This removes all short-chain starches from the rice.. At the same time, long-chain starches remain, and they are excellent probiotics for the intestines..

Washed and prepared rice can be poured with boiling water and in fifteen minutes it will be a finished product. The queen noted that if rice is not cooked, then there will be more useful elements in it.

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