What is fermented rice?
fermented rice is made with yeast and warm water, a sweet bowl with a hint of alcohol. The Japanese use fermentation for sushi rice, Thai nations to create a dessert, and in India it is a very popular way to prepare brown rice. Fermentation with yeast produces alcohol that gives rice a spicy taste. On the other hand, fermentation of lactic acid causes foods such as cucumbers and cabbage. Eating fermented foods benefit for the body of several ways.
In Japan, sushi is made of raw or cooked molluscs or fish, vegetables and fermented rice. Western recipes sometimes require rice vinegar to be added instead for a similar taste without long waiting. Originally, fermented rice was discarded and only fishing, but later in the 19th century two were combined in the well -known sushi consumed today. Saké or rice wine is also made of fermentation of rice into alcohol.
Usually fermented rice is cooked and left to cool a little, then smilesHas with yeast and sometimes a little sugar, as in Thai khao mahk . Then they sit for several days at the room temperature until the yeast has a chance to work. There should be a visible liquid in the container when the rice is ready to eat. In India, brown rice is usually preferred because the widespread vegetarian population seeks to get as much nutritional value as possible. Brown rice is suppressed on the outside and maintains complex carbohydrates of intact bran and many other nutrients than refined white rice.
fermented rice can be eaten as it is or shaped into cakes. In India, it sometimes prepares dosa pancakes. African cuisine relies strongly on fermented meals, including manioca and corn flour, seeds, sorghum and rice. In cultures that still survive without cooling, the taste is handed over to this very old method of preserving Become the necessary part of the kitchen. Rather than yeasts, some foods such as cabbage and cucumbers are fermented by bacteria that convertSugar for lactic acid and gives it an acidic taste.
The benefits of food food includes protection, improvement of taste and vitamin B, as well as digestion of these foods. For example, lactose in milk is distributed by bacteria when yoghurt is produced, so people who are intolerant lactose can often eat yogurt safely. When bacteria or yeast have already partially spent food, they are usually easier on the human digestive tract. During fermentation, care should be taken not to create anaerobic environment where bacteria of deadly Clostridium botulinum can flourish. Eating fermented rice also restores healthy bacteria into the intestine, where they maintain the functioning of the digestive system and help extract food from food.