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Basmati Rice in the Test: Stiftung Warentest Finds Deficiencies

It has been tested again! This time, Stiftung Warentest took a closer look at 31 different basmati rice products in a test. The result is surprising: no product achieved a “very good”, only five of the products were able to get a “good”. Here you can find out which basmati rice products were tested and how they fared.

Basmati rice is versatile and the perfect base for many dishes. But please without pollutants, pesticides, and toxins. But these were found by Stiftung Warentest. 31 basmati rice products were tested and some even exceeded the legal limit for pesticides.

It was tested across the range: boil-in-the-bag, microwave rice, loose basmati rice, whole grain rice, from organic and conventional cultivation, the supermarket, the discounter, and health food stores. The basmati rice was not only checked for harmful substances in the test – the sensory properties (smell, taste, consistency, and mouthfeel) also counted as a sub-score in the test result.

For which pollutants was the basmati rice tested?

Mold toxins

The fungicide tricyclazole is often used in basmati rice. The rice is treated with this spray so that it does not mold. The limit, which was lowered at the beginning of the year, was exceeded in seven basmati rice products.

Fumigant

To protect rice from pests during transport, it is fumigated. Methyl bromide is used for this in some countries, although this substance is banned in the EU and is harmful to the environment. However, residues of methyl bromide were found in three products, including two organically grown basmati rice products. This plant protection product must not be used in organic rice cultivation, which is why these results are particularly unsatisfactory.

These are the best and worst basmati rice products

The five basmati rice products that received the best ratings from Stiftung Warentest all received the test result “good” and can be found on the shelves of discounters as well as in organic shops. The prices fluctuate accordingly – from 1.99 euros per kilo to 7.50 euros. This shows that good basmati rice cannot be identified by price. Whether the basmati rice came from sustainable cultivation or not was irrelevant in the test. These are the top 5 rankings:

  • Lidl “Golden Sun” Traditional Basmati Rice (1.99 Euro/kg)
  • Aldi Süd “Le Gusto” basmati rice (1.99 euros/kg)
  • Davert “Real Basmati Rice” (7.50 Euro/kg)
  • Netto Marken-Discount “Satori Asian Style” basmati rice (1.99 Euro/kg)
  • Tilda “Pure Original Basmati” (6.60 euros/kg)

In the basmati rice test, a total of six products performed worst and were rated “poor”. This affects the following products:

  • Fair East basmati rice (4.00 euros/kg)
  • Netto Marken-Discount “Satori Asian Style” cooked basmati rice (3.95 Euro/kg)
  • Edeka “Basmati rice” in a cooking bag (4.60 euros/kg)
  • dm “Organic Basmati Rice Whole Grain” (4.90 Euro/kg)
  • Alnatura “Basmati Rice Wholegrain” (4.90 Euro/kg)
  • Neuss & Wilke basmati rice (3.50 euros/kg)

The test results on the organic basmati rice products suggest that the rice was fumigated with phosphine to be transported from Asia to Europe, which would violate the guidelines for organic products. A further 14 products scored “satisfactory” in the basmati rice test, the other five basmati rice products were rated “sufficient” in the test. At least three products achieved the grade “very good” in the sub-grade “sensory technology”. These include Lidl, Davert, and Tilda, which impress with an aromatic basmati note.

Two basmati rice products are not marketable – these include the basmati rice from Fair East and the microwave rice from Netto Marken-Discount. In both basmati rice products, more pesticide residues were detected in the test than are legally permitted.

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Turkey Slices with Rice and Salad

Turkey Shreds is a quick and easy lunch to prepare. The creamy, light sauce and the poultry go very well with rice. Serve with a salad to get the vitamins you need. Precisely because the ingredients are so easy to prepare, the dish is well suited for beginners and cooks who are pressed for time. Fresh mushrooms or peas give the light sauce a bit of color and go well with the other ingredients in terms of taste.

My family likes light, creamy sauces, and poultry – this recipe combines both and makes a delicious and light lunch with a salad and rice. It is also quick to prepare, even for beginners.

Ingredients for 4 persons

– 400 gr turkey escalope
– 8 medium mushrooms
– 1 cup sour cream or crème fraîche (200 ml)
– 250ml of water
– 2 tbsp sweet soy sauce
– Paprika powder (noble sweet), salt, pepper
– 2 tbsp cornstarch
– some oil for frying
– 3 cooking bags of rice

Preparation of sliced ​​turkey with rice and salad

First, you put the water on with the rice and salt. While the rice is cooking according to the instructions on the packaging, which usually takes about 20 minutes, cut the turkey escalope into fine strips. Put some oil in a deep pan or a larger saucepan, let it heat up, and add the turkey strips. The meat must be seared well on all sides, poultry meat should never be eaten raw. Then switch back to a medium temperature. Meanwhile, wash and slice the mushrooms. Sauté the mushrooms briefly with the meat. Mix everything with the soy sauce and paprika, salt, and pepper. Add the water and the cup of sour cream. Mix everything and mix the cornstarch with 2 tablespoons of water in a mug and stir carefully into the pot or pan, bring to a boil, and season again with salt and pepper. Now arrange the salad and drain the rice and quench it briefly – the meal is ready.

Additional knowledge

You can also use chicken breast instead of turkey. Pork doesn’t taste quite as good with it, it gets too dry. The meat should be cut into thin strips if possible, as larger pieces of meat may not be completely cooked through. Instead of mushrooms, which are not to everyone’s taste, peas also go very well with this recipe.

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Minced Meat Casserole with Rice and Tomato Sauce

The hearty minced meat casserole with rice and tomato sauce tastes good for the whole family. This German minced meat casserole is easy to prepare, which is very useful for us working housewives.

Ingredients for 4 people Minced meat casserole with rice

  • 1 cup of rice
  • 1 bun
  • 1 onion
  • 2 bunches of parsley
  • 400g mixed minced meat
  • 2 eggs

  • Salt, some horseradish, some ginger, and curry powder (approx. ½ tsp.)
  • 1 cup of breadcrumbs
  • grated cheese
  • 2 tbsp. butter
  •  a packet of tomato sauce
  • 1 bunch of chives
  • some garlic powder
  • 4 tbsp. cream

Preparation for the hearty minced meat casserole

Wash the rice thoroughly (until the water runs clear) and pre-cook for about 10-12 minutes. Soak the bun in lukewarm water. Peel the onion and chop finely. Wash and chop the parsley. Squeeze and tear the bun. Grease an ovenproof casserole dish.

Preparation of German minced meat casserole

Using your hands, knead the minced meat with the bun, the diced onions, the eggs, the parsley, the salt, and the horseradish into a dough.

Mix the drained rice with ginger and curry powder. Alternately place a layer of rice and ground beef in the casserole dish (start with rice and end with ground beef).

Mix the cheese and breadcrumbs and spread over the casserole. Finally, put butter flakes on the casserole and bake in a preheated oven at 200 degrees for about 40 minutes.

Prepare the tomato sauce according to the instructions and refine with the garlic powder, the cream, and the chives.

Useful additional knowledge

Prepare the casserole and place it in the fridge. Then just add the knobs of butter and bake.

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Cooking Tips

Superfood Quinoa Rice with Quinoa Recipes

Quinoa is a grain that is very rich in protein and is commercially available in different colors. The Inca grains look like rice and are used that way.

What is quinoa?

Quinoa is also commercially available under the names Peru rice or Inca wheat. Quinoa rice comes from South America and actually belongs, botanically, to the goosefoot family, like spinach, for example. Quinoa is used in place of grains in Bolivia, Peru, and Ecuador.

THE VALUABLE INGREDIENTS OF QUINOA RICE

Quinoa is also known as a superfood because it contains many valuable ingredients. It can be particularly useful for vegetarians and can supplement the menu with good minerals and vitamins, e.g. in vegetarian recipes for the summer. But the good ingredients can also convince warm:

1) Quinoa – is a valuable source of protein.

The Inca grains contain all nine essential amino acids, including above-average amounts of tryptophan, the protein that protects us from migraines, depression, and mood swings. The amino acid lysine is the building block of our muscle tissue. Lysine also provides strong connective tissue and can even repair it.

With 14% protein in 100g, quinoa is an ideal food source for athletes and an important source of protein for vegans.

2) Quinoa has a detoxifying effect

Most foods in our modern diet are too acidic. If the acid-base balance is permanently disturbed, this can lead to a lack of energy, chronic fatigue, rheumatism, osteoporosis, and cardiovascular diseases.

The quinoa grain, which contains potassium and magnesium, deacidifies the inside of the cells. This stops inflammatory processes, you regain energy, clearer skin, and firmer nails.

3) Quinoa contains many minerals and vitamins

Inca wheat provides us with above-average amounts of the minerals calcium, phosphorus, iron, magnesium, potassium, and zinc. The superfood can also score with the valuable vitamins B1 and B6. These are important for the tent structure and our immune system.

4) Quinoa keeps blood sugar levels steady

Quinoa contains long-chain carbohydrates. These must first be broken down by the body and therefore ensure a longer feeling of satiety. Due to the slower digestion, the blood sugar level remains constant. Ideal for diabetics.

5) Quinoa is gluten-free

For those suffering from celiac disease or gluten intolerance, quinoa can serve as a grain substitute because it does not contain any gluten.

RECIPES WITH QUINOA – THE SUPERFOOD

The quinoa seeds are versatile and contribute to a healthy diet. The pseudo-grain can be very valuable during pregnancy.
In this country, you get the white, soft, mildly nutty-tasting variety, the black one with a more earthy taste, and the firmer, red quinoa grains.

1) Quinoa Rice Basic Recipe

Wash the grains in a fine-mesh sieve with hot water to remove the bitter taste. Then briefly bring the quinoa to the boil with the spices, cover, and simmer over low heat for 10 minutes, and then leave to swell for a quarter of an hour. The finished Inca rice can be used as a delicious side dish like regular rice or as a filling for vegetables or meat strudel.

2) Puffed quinoas

Similar to making homemade popcorn, in a saucepan, add 2 tablespoons of oil and quinoa seeds (cover the bottom of the saucepan). Put a lid on and heat. As soon as the grains begin to puff, move the pot slightly every now and then. Salt or season like popcorn. The quinoa popcorn tastes slightly sweet by nature.

Puffed quinoas are ideal as a superfood breakfast with fresh, sliced ​​fruit or yogurt, but also as a crunchy garnish or topping on salads or pastries.

3) Fish fillet with quinoa breading

Salt 2 pollock fillets, refine with a little lemon juice, and coat in breadcrumbs. Use puffed quinoas (store-bought or homemade) instead of breadcrumbs. Press lightly, pick out in oil.

4) Vegetarian quinoa summer salad with feta

Cook 1 cup of quinoa according to the basic recipe and let cool.
Meanwhile, peel and chop a small cucumber (from the health food store). Tear a heart of lettuce into small pieces. Toss the pieces of lettuce in a salad bowl along with a packet of crumbled feta cheese and the quinoa seeds.

Prepare the dressing of 1 teaspoon lime juice, 1 teaspoon white wine vinegar, 2 teaspoons olive oil, salt, pepper, and herbs to taste and pour over the summer salad. Serve with toasted bread.

5) Chocolate cake with fresh raspberries

Cook 2/3 cup quinoa as described in the basic recipe and let it evaporate.

Heat the oven to 175 degrees. Meanwhile, combine 3/4 cup melted butter, 1/3 cup milk, and 1 teaspoon vanilla sugar in a stand mixer. Then add two cups of the cooled quinoa and stir in. In another bowl, combine 1/2 cup brown sugar, 1 cup cocoa powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking soda, and some salt. Finally, mix everything together and stir until the batter is smooth. Pour into two buttered tart pans and bake for about 40 minutes. Plunge to cool down.

For the topping, whip up 400 ml whipped cream and two sachets of vanilla sugar. Wash 500g raspberries, chop 3/4 of them and fold them into the whipped cream. Spread half of the whipped cream and raspberry mixture on one of the cakes, put the second cake on top, and spread with the remaining cream. Garnish with a few whole raspberries. Covered and kept in the fridge, the gluten-free delicacy stays fresh for at least two days.

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Arsenic in Rice: You Should Pay Attention to This When Feeding Your Children

In fact, everyone knows that arsenic is poisonous. But did you know that the toxin is also found in rice? In this article you will find out what dangers the substance poses to children.

How does arsenic get into rice?

Arsenic is a metalloid that occurs naturally in the ground – more or less often depending on geological conditions. Types of grain, including rice plants, absorb arsenic compounds through their roots. These get into the fruit via the metabolism.

Rice is grown in flooded fields because it thrives best in wet, humid conditions. More arsenic ends up in the rice plants via the water than in other cereals that are cultivated dry.

How much arsenic ends up on the consumer’s plate depends not only on the regional soil conditions, but also on the processing of the rice grains. Because the arsenic settles in particular on the edge of the grains.

How much arsenic does rice contain?

Consumers cannot see how much arsenic the purchased rice contains. According to the BfR, the amount of rice that an adult can eat without causing health problems has not yet been researched.

According to the Federal Institute, the average amounts of arsenic in white rice are between 0.1 and 0.2 milligrams per kilogram. Brown, so-called natural rice, contains more inorganic arsenic because the outer layers are largely removed from white rice. Higher amounts than in white rice were also measured in rice cakes and rice flakes.

Is that why children are not allowed to eat rice?

The BfR assessment, according to which it is not very likely that the consumption of rice leads to health risks, applies to all age groups: adults, the elderly as well as children and infants.

Nevertheless, the BfR recommends parents not to feed their infants and small children exclusively with rice-based drinks or complementary foods such as rice porridge. According to the experts, products such as rice cakes should also vary with snacks without rice.

In addition, the BfR points out that rice-based baby food does not meet the needs of infants anyway due to the unsuitable nutrient composition.

Does washing rice help?

It is difficult to wash out the arsenic compounds from finished products such as rice porridge or rice snacks.

For rice itself, the BfR recommends washing it in plenty of water and boiling it immediately before consumption. In the case of rice with small amounts of arsenic, some of this can migrate into the water.
The cooking water should be poured off immediately after cooking.

Arsenic-free rice coming soon?

In a study published in spring, a Chinese research team, including scientists from the University of Heidelberg, succeeded in finding a travel plant that defies dangerous arsenic.

The researchers exposed over 4,000 rice varieties to arsenic-containing water and observed their growth. Only one of the examined plants with the name “astol1” proved to be tolerant to the toxic metalloid.

The plant develops the amino acid cysteine, which is an important element for the plant’s own development of phytochelatins. These substances have a detoxifying effect and are formed by plants in response to pollutants. The neutralized arsenic is stored in the roots of the plant before it reaches the rice grains and can become dangerous to humans. Scientists consider this plant particularly suitable for agricultural use.

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Red Rice: What You Need to Know About Fermented Rice

You can find red rice products in different forms in stores. They are often advertised as natural dietary supplements. But be careful with the fermented rice.

Red rice

Red rice originally comes from China, where it is used as a natural food coloring and medicinal. Processed into powder form, it gives the traditional Peking duck its reddish color. Red rice is also known as “red mold rice”, “red rice” or “fermented rice” and is now also available in the western world in various forms as a dietary supplement. Among other things, you can buy it as red rice flour in stores.

Despite all the health-promoting effects that the package inserts of red rice preparations promise you, you should be more than careful when consuming it.

Production of red rice

Strictly speaking, red rice is not a real rice variety and should therefore not be confused with red-skinned rice varieties.

Red rice does not get its red color naturally, but through a fermentation process. For its production, ordinary white rice is mixed with special molds that stimulate fermentation. This creates the characteristic color and a substance called Monakolin K. It is this substance that drug experts warn about, as the Pharmazeutische Zeitung reports.

It is true that Monakolin K is a natural substance, which explains why products to which it is added can be called “natural dietary supplements”.

It is by no means harmless: Monakolin K is one of the so-called statins. As such, it is almost identical to the lovastatin available in our pharmacies – a prescription drug for high cholesterol levels.

Red rice and its health effects

Statins like lovastatin and monacolin K can cause various side effects. It is true that they can counteract high cholesterol levels. However, a distinction needs to be made here:
First of all, an elevated cholesterol level is not automatically harmful to health. The key here is to differentiate between “good” HDL cholesterol and “bad” LDL cholesterol. Only the latter can lead to long-term problems such as vascular calcification and circulatory disorders if the level is elevated.
Statins, such as those found in red rice, can have significant side effects and should only be used in consultation with a doctor if there is a diagnosis of abnormally high cholesterol, and never for prevention.
For example, statins can cause muscle pain and cramps, trigger sleep disorders and even depression and cause blood sugar to rise, as reported by the Apothekenumschau. As with all medicines, interactions with other substances can also occur.

Red Rice Dietary Supplement

Eaten occasionally as a rice dish, the red rice should not pose any risk to your health. However, it also has no advantages over normal rice. The Federal Institute for Drugs, on the other hand, strongly advises against using it as a dietary supplement. Together with the Federal Office for Consumer Protection and Food Safety, the experts warn in particular against daily doses that exceed 5 milligrams of monacolin K. Red rice supplements are particularly dangerous because they contain the substance in a concentrated form.

Natural remedies with risks

The danger of using red rice is not only the actual side effects, but also the lack of awareness of many people about its composition and effects. Just because you are dealing with a natural and freely available agent does not mean that it can have some serious side effects like a comparable pharmaceutical.

In the case of a pathologically high cholesterol level, you should therefore thoroughly reconsider self-therapy with red rice products. It is better to look for the causes with your doctor and to work out a treatment that is especially suitable for you.

To prevent high cholesterol levels, there are more effective foods that lower cholesterol levels without any harmful side effects.

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Cooking Tips

Warming Up Rice: What You Have to Consider

Reheating rice is not a problem. However, you should follow a few tips to avoid possible bacteria. With our tips you can reheat your leftover rice.

Rice is one of the staple foods worldwide. It is often used as a side dish for curries and other dishes. But what to do if part of the rice dish is left over? We give you tips on how to store rice properly and reheat it:

If you have any rice left over after eating, you can store it in the fridge. However, it only lasts two days. If your rice is older, trust your senses. How does it look, how does it smell? Do a little taste test before you continue using it.
If you want to store it longer, you should freeze the rice.
In both cases, however, make sure that the rice is in airtight packaging.

Warm up rice: this is how you do it

You can heat up the refrigerated rice in a saucepan, water bath or in a pan. Here’s how you do it:
Pan:
Put some oil or butter in the pan.
Fry the rice in it over medium heat.
Stir frequently so the rice doesn’t burn.
Water bath:
Fill a saucepan halfway with warm (not boiling!) water.
Place the rice in a freezer bag and seal tightly.
Place the bag in the hot water for about 15 minutes.
Then pour the water out through a sieve.
Tip: Only use reusable freezer bags or use one of the other methods – this way you can save plastic and protect the environment.
Pot:
Put the rice in a pot.
Add a little butter or a few sips of water as the rice can burn quickly. Alternatively, you can warm it up in a sauce or curry.
Heat it up over medium-high heat until it’s warm again. Be sure to stir the rice frequently.
You should note that:
Bacteria can form on the rice when it is chilled. Therefore, it is important that you warm up the rice under heat – this can kill any pathogens.
Therefore, it is better to do without the microwave. There the food may not get warm enough to kill all pathogens.

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Basmati Rice: Nutrients, Origin and Preparation

Basmati rice is present in almost every kitchen today. The Indian fragrant rice goes well with curries and oriental dishes. You can read about the growing conditions and how healthy basmati rice is in our guide.

Basmati rice: The aromatic type of rice from India

Basmati rice is an aromatic fragrant rice grown mainly in India and Pakistan. It is known for its slightly nutty aroma and originally comes from Afghanistan. People there use it mainly in oriental and Indian dishes.

Basmati rice is one of the long grain rice varieties. That is, the rice grains are long and narrow and hardly stick. Therefore, the rice remains fluffy and grainy after cooking.

Like most rice varieties, basmati rice is grown in flooded fields. Regions at the foot of the Himalayas and areas on the banks of the Ganges are particularly suitable for this. The rice fields are supplied with sufficient water by the melt water, the monsoon rains and the water-rich river.

Growing Basmati Rice: How Sustainable is it?

1. Water: Since Basmati rice requires a lot of water to grow, it is referred to as wet rice cultivation. However, the high water requirement of the rice fields is a major problem in many growing areas. If the monsoon rains aren’t that heavy, the farmers have to tap wells or rivers to supply the fields with water. This lowers the groundwater table and exacerbates water shortages.

2. Methane: The cultivation of wet rice harbors another environmental problem: methane is produced because the plant remains are decomposed by small bacteria in the standing water of the rice fields. According to the Max Planck Society, wet rice cultivation is responsible for ten to 25 percent of global methane emissions. Methane makes a significant contribution to the man-made greenhouse effect and, according to the Federal Environment Agency, is 25 times stronger than CO2.

3. Pesticides: Since many farmers use large amounts of pesticides in conventional rice cultivation, you should look for organic quality when buying. Stiftung Warentest has found pesticide residues in many cases in 31 basmati rice products tested. Here you will find an overview of which basmati rice is particularly contaminated. Sprays are not only problematic for the environment and consumers, but above all for small farmers. Because the pesticides get into the drinking water and endanger the health of the local people.

4. Transport route: The ecological balance of rice is poor – also due to the long transport routes to us on the supermarket shelf. How sustainable rice actually is depends largely on the type of cultivation. There are various organizations and initiatives that support organic farming under fair working conditions and wages, such as the “Khaddar” project in northern India or the Indian “Navdanya” foundation. The foundation pays fair wages to the farmers and sells the rice to international buyers at reasonable prices.

Basmati Rice: Nutrients and Health

Rice is a popular accompaniment to various dishes. It is high in carbohydrates and contains little fat. However, there are hardly any vitamins and minerals in basmati rice. Parboiled and brown rice are therefore the healthier alternatives:
In the case of brown rice (also whole grain or brown rice), the grains are still surrounded by the silver skin, which contains most of the vitamins and minerals.
With white rice, this husk is removed by polishing and most of the nutrients are lost.
In the parboiling process, the rice grains cook in steam and are exposed to great pressure. In this way, the valuable ingredients are pressed into the interior of the grain. However, the parboiling process is rarely used for basmati rice.
Here is an overview of the nutritional values ​​of 10 grams of white basmati rice:
Calories: 351 kcal
Carbohydrates: 76 g
Protein: 9 g
Fat: 0.3g
Fiber: 2.2 g
Vitamins, minerals and trace elements in white basmati rice:
Rice contains vitamins B1, B2 and E, which are mainly found in the silver skin. The grain provides minerals including magnesium, calcium, iron, zinc, potassium and phosphorus. Wholemeal rice contains significantly more vitamins and minerals, which is why you better reach for it.

Arsenic in Basmati Rice

Rice is known for its comparatively high arsenic content. Inorganic arsenic compounds are highly toxic and carcinogenic. According to the Bavarian State Office for Health and Food Safety, the following maximum levels of arsenic in rice products are set according to the EU regulation of 2016:
max. 200 micrograms per kilo of white rice,
max. 300 micrograms per kilo of rice cakes.
For comparison: The limit value for arsenic in drinking water is 10 micrograms per liter (Federal Environment Agency). Rice absorbs arsenic better than other grains. Therefore, you should ensure a varied diet and not use rice as the only side dish that fills you up.

The arsenic content of basmati rice is extremely low, explains Stiftung Warentest. The experts suspect that this is due to the low arsenic content in the Basmati cultivation area. More information on arsenic in food.

Cooking basmati rice: easy instructions

You can cook basmati rice in a number of ways. If you don’t have a rice cooker available, you can choose between the following methods:
source method:
You need:
1 cup basmati rice
1 1/2 cups water
possibly some salt
Here’s how you do it:
Wash the rice in a colander until the water runs clear. This way the rice will be nice and fluffy after cooking and won’t stick.
Put rice, water and some salt in a saucepan and let the rice soak for ten minutes. Basmati rice has a great aroma on its own, so you can do without salt completely. Spicy sauces go well with it.
Turn the stove to high and let the rice boil. Then immediately switch back to medium to low level. Because basmati rice should not boil, but cook slowly.
As soon as there is no more water in the pot, the rice is ready (after 15-20 minutes). If the grains are still a bit too al dente, you can add a few tablespoons of water and let the rice cook a little longer.
Cook rice like noodles:
You need:
1 cup basmati rice
6 cups of water
possibly some salt
How to cook the basmati rice:
Wash the rice first.
Then add 1 part rice to 6 parts water in a saucepan. How much salt you add is up to you.
Bring the rice to the boil on high, then reduce the heat to low-medium. After about 15 minutes the rice is done.
Drain off the remaining water with a colander. Note, however, that some of the nutrients are lost when the water is poured off. Therefore, the source method is the better alternative.

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Rice Vinegar: Application, Tips and Substitutes

Rice vinegar has a long tradition in Asian cuisine and refines numerous dishes there. Everything about its use, tips and how to easily replace it.

Mild Rice Vinegar

Rice vinegar is used in Asia to refine rice dishes. It is traditionally made from Japanese rice (urumai). This is steamed and enriched with yeast bacteria and koji spores to start a fermentation process. Finally, vinegar bacteria are added. Rice vinegar has a much milder taste than our native types of vinegar, such as apple cider vinegar, and only contains three to four percent acetic acid.

Application of rice vinegar

In addition to the clear rice vinegar, there is also black rice vinegar, which has a slightly malty taste and is reminiscent of soy sauce. This is particularly suitable for refining spicy wok dishes. Red rice vinegar, which is particularly good with dips, is also a little less common on the market

Rice vinegar is best known as a seasoning for Asian rice dishes. It gives dishes a typical sweet and sour to hot aroma. Its uses are numerous:
As a traditional condiment for sushi rice
For refining dips and sweet and sour sauces and soups
For marinating
As a dip for Chinese dumplings, tofu dishes or stir-fried vegetables.
For refining Asian wok dishes.
For seasoning spicy dishes (especially red rice vinegar).
In addition to its taste benefits, rice vinegar is also used in Asia as a natural remedy for the body. Like our local apple cider vinegar, it is said to have a detoxifying and digestive effect. It is said to stimulate the appetite and transport toxins out of the body as part of detoxification cures. So far, however, there is no scientific evidence of this.

Substitute for rice vinegar

You can now buy the clear rice vinegar in particular in any well-stocked supermarket or in Asian specialist shops. If you prefer to buy regional groceries, you can also substitute the rice vinegar for taste:
Mix equal parts white wine and apple cider vinegar together. A few drops of light balsamic vinegar in the rice water are also reminiscent of Japanese rice vinegar. If you want to avoid alcohol, you can dilute the apple cider vinegar with the same amount of water.

Trend food sushi – danger for fish stocks

Sushi has become a popular trend dish worldwide in recent years. What is often easily forgotten – for classic sushi you need fish. But not only this trend, but also the worldwide increasing demand for food and the fishing industry have the worldwide fish stocks

When enjoying sushi, always consider where the ingredients come from. There are delicious vegan and vegetarian ways to make sushi, for example with pumpkin, organic eggs or cucumber. If you don’t want to do without fish, find out in advance which species are not yet threatened. Always buy organic fish whenever possible.

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Rice and Its Nutritional Values: This is What You Should Know About Jasmine Rice and co

Rice has different nutritional values: depending on the variety, the information differs slightly. We show you the different types of rice and their nutrients at a glance.

The nutritional values ​​contained in rice depend on the variety and the growing area. Rice comes in a wide variety of colors and shapes. In addition to long grain, medium grain and short grain rice, there are also black and red rice varieties.

The nutritional values ​​of the grains are as different as their appearance. In our large rice overview you can see all the nutritional values ​​at a glance.

1. Parboiled long grain rice – the nutritional values

Long grain rice is the classic rice variety. This elongated white rice type includes basmati rice and jasmine rice. Long-grain rice is particularly widespread in German cuisine because it is very filling and ideal for rice pans and the like. However, it contains very few nutrients. When buying, you should make sure that the rice was grown under fair working conditions.

Rice nutritional values ​​per 100 g:
Carbohydrates: 77.3 g
Protein: 7.3 g
Fat: 0.9g
Dietary fiber: 0 g
Calories: 347 kcal

2. Nutritional Values ​​of Basmati Rice

Basmati means “fragrant” in Hindi, alluding to the strong aroma of this long-grain rice. Basmati rice originally comes from Afghanistan and is grown there on the edge of the Himalayan mountains.

Nutritional values ​​per 100 g:
Carbohydrates: 78 g
Protein: 9 g
Fat: 0.9g
Fiber: 2.2 g
Calories: 354 kcal

3. Nutritional Values ​​of Patnareis

Patnareis bears the name of the Indian city where it is grown. What is special about it is the relatively hard grain, which is why you can use it primarily for dishes where the rice should have a grainy consistency. The grain is very long and thin, but Patnareis also has relatively few nutrients.

Rice nutritional values ​​per 100 g:
Carbohydrates: 77.3 g
Protein: 7.3 g
Fat: 0.9g
Fiber: 1g
Calories: 347 kcal

3. Jasmine Rice – the nutritional values

You may also know jasmine rice as fragrant or Siam rice. It is mainly grown in Thailand, but also in Vietnam and Italy. This type of rice smells of jasmine and has a special taste of its own. Because it is slightly sticky, jasmine rice is often used in Thai dishes in particular.

Rice nutritional values ​​per 100 g:
Carbohydrates: 78.8 g
Protein: 7.0 g
Fat: 0.7g
Fiber: 0.7 g
Calories: 350 calories

4. Nutritional Values ​​of Black Brown Rice

Black brown rice is one of the whole grain rice varieties and has a slightly nutty taste. Today it mainly comes from China and Italy, but black rice is also grown in the Austrian Burgenland.

Rice nutritional values ​​per 100 g:
Carbohydrates: 67.6 g
Protein: 9.8 g
Fat: 3.1g
Fiber: 1.9 g
Calories: 346 kcal

5. Nutritional values ​​of risotto rice

Essential for creamy risotto: risotto rice, an Italian starchy rice variety. It comes in both short grain and medium grain rice. Its main growing area is in Italy, where it has such euphonious names as Arborio, Vialone or Carnaroli.

Rice nutritional values ​​per 100 grams:
Carbohydrates: 87.6 g
Protein: 7 g
Fat: 0.6g
Dietary fiber: 0 g
Calories: 362 kcal

6. Nutritional values ​​of rice pudding

Rice pudding is one of the short grain rice varieties. As its name suggests, it is mostly used for sweet milk dishes. It is cooked directly in the milk. The starch dissolves in the milk and thickens it. This is how the pulpy consistency of the rice pudding is created.

Rice nutritional values ​​per 100 grams:
Carbohydrates: 87.6 g
Protein: 7 g
Fat: 0.6g
Dietary fiber: 0 g
Calories: 362 kcal

7. Nutritional Values of Sushi Rice

Sushi rice comes from Japan, where it is called Kome. Small-grained and particularly starchy, it gives sushi the necessary sticky consistency. Apart from that, it is also used for other rice dishes.

Rice nutritional values per 100 g:
Carbohydrates: 78 g
Protein: 6.7 g
Fat: 0.5g
Dietary fiber: 1.4 g
Calories: 345 calories

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