- #1
mktsgm
- 145
- 22
The Asians generally love rice based food. One of the traditional food made out of rice, is rice congee. A kind of porridge. Rice is allowed to boil with plenty of water. The rice is cooked well for longer duration, well beyond the normal cooked rice range.
Finally the rice becomes very sticky and the (white) water and the rice is separated. People would consume either of both. Usually not both.
In southern part of India people prefer only the water part as food. It is considered a light food but very nutritious. Easy to digest. Some people like it for its taste also. It is given to young children as nutritional supplement instead of milk.
I want to know the nutritious status of, thus separated rice and its (rice) water part? Will it be same in its contents but differ only in quantity? Or can some of the contents (like starch and other micronutrients) be absent in one of these two?
I have seen the watery part of the congee is thin some times and very thick in some other times. May be it depends on the rice. Or perhaps the amylose and amylopectin content in rice, decides the consistency and the contents.
I want to know the nutritious profile of such rice congee.
Thanks in advance,
Finally the rice becomes very sticky and the (white) water and the rice is separated. People would consume either of both. Usually not both.
In southern part of India people prefer only the water part as food. It is considered a light food but very nutritious. Easy to digest. Some people like it for its taste also. It is given to young children as nutritional supplement instead of milk.
I want to know the nutritious status of, thus separated rice and its (rice) water part? Will it be same in its contents but differ only in quantity? Or can some of the contents (like starch and other micronutrients) be absent in one of these two?
I have seen the watery part of the congee is thin some times and very thick in some other times. May be it depends on the rice. Or perhaps the amylose and amylopectin content in rice, decides the consistency and the contents.
I want to know the nutritious profile of such rice congee.
Thanks in advance,