Alternatives to cooking, such as delivery or pre-cooked meals, are trending. Consumers have shown a preference, amonge other products, for instant rice. Mainly because it is an easy food to combine. But is it worth it just to save the minutes of cooking? we tell you the advantages and disadvantages.
A more comfortable way to eat rice
We have little free time and what we do have we do not want to enjoy cooking. At least most of the time. This is demonstrated by observing how the services of delivered and convenience foods are booming. Within these, excels la demand for instant rice. Perhaps because it is a fundamental in most diets. Or for its ease of accompaniment and combination. But is it worth buying it already made or is it better to buy it raw? We rarely ask ourselves this question. So we think about the 15 or 20 minutes of cooking that we save
The food technologist Beatriz Robles has tried to answer this question. Ensuring that “it does not have to be different from the nutritional point of view of the white rice that is prepared at home. But yes there may be if you buy it already prepared with other ingredients. And it is that, the instant and precooked rice by itself and individually begins to differ from the homemade one when it is mixed. In this way we have to look at the type of oil, meat or vegetables it contains. As these do condition its quality.
As well as the amount of salt carried, since could cause tension problems. In addition, he warns that “it is very important to follow the instructions on the packaging, which change from one manufacturer to another. Because rice presents problems if it is not properly preserved”. Like the appearance of a bacteria typical of rice. This usually appears when the cereal is left at room temperature for several hours.
Instant rice doesn't taste the same
The expert explains what happens in the general cooking process of the rice. She reports that “during this process there is a change in the structure internal of the grains that affects the starch. This is gelatinized and due to this, when you prepare it at home, the grains are loose and the rice is prevented from cooking and sticky when eaten”. He adds that mainly "the most notable differences with respect to normal rice are of type organoleptic”.
Which means that affect the taste, texture, degree of hardness eeven the color. “One of its main drawbacks is that it has less capacity to absorb water and, as a consequence, of the flavors that the ingredients transfer typical of a traditional rice” says Robles. So the final score it would be a less tasty rice dish, but ccooked faster.
More vitamins
It may seem that flavor is the most important thing in a food, but is it really? It depends on who you ask. In this case, the technologist affirms that “from the nutritional point of view it has advantages. Because it maintains a higher concentration of minerals and vitamins”. This occurs because when introduced into water with the shell, part of the nutrients remain in the grain. Looking like this, more like brown rice than white.
“Precisely, thanks to this new structure that it acquires, the starch becomes what is known as 'resistant'. That means that our body takes longer to digest it and does so with some difficulty. In addition, part remains undigested, so ferment acting as food for bacteria from the intestines. In other words, it becomes a very healthy natural prebiotic that helps us get more out of the food we eat.” Beatriz Robles concludes.
It is clear that in life you rarely get everything you want. That is, if you want to avoid some minutes of elaboration, instant rice is your best option. However, you should keep in mind that the same its taste will be different. Although, its nutritional qualities will increase. Advantages and disadvantages appear when talking about this fast and comfortable alternative. However, it is you who must make a balance and choose which one to consume. And for you, which one is your favourite?
