Note: Almost everyone says par-boiled rice is better than raw rice.
If a person is used to raw rice (Pacharisi) or par boiled rice (Puzhungalarisi), it is difficult to change their digestive system. Few will accept both types of rice without any stomach upset. Raw rice is easy to cook and takes fewer minutes to be boiled. In terms of nutrition, Par boiled rice has more nutrition due to the tiny amount of protein, fatty acids, vitamins and minerals in the bran is transferred to the rice in the par boiling (steaming) process. However, many rice mills have automated the par boiling process and the quality is not the same as it was done in olden days at home. My grandmothers used to steam the paddy for 3-5 hours and the moisture will be retained for another 3-5 hours before the chaff/bran is removed.
Generally, par boiled rice is also aged rice and is believed to taste better and retain more nutrition.
In my personal experience, raw rice causes gastric and acidity problem, as you have mentioned. But there are millions of people, who will have stomach upset on par boiled rice as they are used to raw rice.
Pacharisi is a polished rice and does not have starch. It is not good for those who has gastric trouble. Puzhungal arisi is the actual staple food. It is rich in starch and since it is unpolished, it is the healthy food.
Paccharisi is raw rice whereas Puzhungal arisi is boiled rice. Boiled rice is much less glycemic and hence better for health. But pooja and naivedhya purposes, paccharisi or raw rice is preferred because puzhungal arisi is boiled and considered previously cooked.
Puzhungal arisi is better than pacharisi & kaikuthal arisi is "THE BEST" (Note: Hand-pouned rice is the best. Even in beri-beri book by Edward Vedder, it is shown that hand-pounded rice has more fat, protein and fiber compared to par-boiled rice). In a rice grain outer layer on it's surface has more NUTRIENT value & this layer is lost in pacharisi due to 'polishing'. In self's opinion pachari is only starchy & puzhunga arisi has more nutrient value than pacharisi.
Pacharisi is not good if you take in longer terms, this rice is generally used in Hotels, Annadhan mandap.
Puxhungal arisi, will be good for intake on longer terms, has high levels carbohydrates, but these days, lots of polishing process is done, so that it loses the nutrition value.
Compared to both, consuming red rice is best for health. It has high nutritional values and gives strong immunity powers, the only issue with red rice is that it has to be soaked for a longer duration for it to be cooked properly.
Any rice, used in steamed form, do not pressure cook it.
https://www.quora.com/What-is-difference-between-pacharisi-and-puzhungal-arisi-Which-is-better-to-intake
Subra Velu, lived in Chennai, Tamil Nadu, India
If a person is used to raw rice (Pacharisi) or par boiled rice (Puzhungalarisi), it is difficult to change their digestive system. Few will accept both types of rice without any stomach upset. Raw rice is easy to cook and takes fewer minutes to be boiled. In terms of nutrition, Par boiled rice has more nutrition due to the tiny amount of protein, fatty acids, vitamins and minerals in the bran is transferred to the rice in the par boiling (steaming) process. However, many rice mills have automated the par boiling process and the quality is not the same as it was done in olden days at home. My grandmothers used to steam the paddy for 3-5 hours and the moisture will be retained for another 3-5 hours before the chaff/bran is removed.
Generally, par boiled rice is also aged rice and is believed to taste better and retain more nutrition.
In my personal experience, raw rice causes gastric and acidity problem, as you have mentioned. But there are millions of people, who will have stomach upset on par boiled rice as they are used to raw rice.
Sarath Babu, lives in Chennai, Tamil Nadu, India
Pacharisi is a polished rice and does not have starch. It is not good for those who has gastric trouble. Puzhungal arisi is the actual staple food. It is rich in starch and since it is unpolished, it is the healthy food.
Narmadha Krishnamurthy, lives in Chennai, Tamil Nadu, India
Paccharisi is raw rice whereas Puzhungal arisi is boiled rice. Boiled rice is much less glycemic and hence better for health. But pooja and naivedhya purposes, paccharisi or raw rice is preferred because puzhungal arisi is boiled and considered previously cooked.
Kriya, studied at B.Sc. Phycology
Pacharisi is not good if you take in longer terms, this rice is generally used in Hotels, Annadhan mandap.
Puxhungal arisi, will be good for intake on longer terms, has high levels carbohydrates, but these days, lots of polishing process is done, so that it loses the nutrition value.
Compared to both, consuming red rice is best for health. It has high nutritional values and gives strong immunity powers, the only issue with red rice is that it has to be soaked for a longer duration for it to be cooked properly.
Any rice, used in steamed form, do not pressure cook it.
https://www.quora.com/What-is-difference-between-pacharisi-and-puzhungal-arisi-Which-is-better-to-intake
No comments:
Post a Comment